Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. [PDF]
J Appl Glycosci (1999)Ogami M +4 more
europepmc +1 more source
Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder. [PDF]
FoodsLekjing S +6 more
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Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]
Food Sci NutrBazina N +4 more
europepmc +1 more source
Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork. [PDF]
Food Chem XPing C +7 more
europepmc +1 more source
Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review. [PDF]
J Food Sci TechnolSantharaguru S +4 more
europepmc +1 more source
The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries. [PDF]
J Food SciShah Y, Zhou X, Tang J, Takhar PS.
europepmc +1 more source
Deciphering the impact of air frying vs. oven roasting on crayfish (<i>Procambarus clarkii</i>) quality: A multiscale journey from water migration and protein denaturation to texture, flavor, and digestibility. [PDF]
Food Chem XXu W +6 more
europepmc +1 more source
Process-Resolved VOC Source Profiles from Typical Industries in Deyang and Their Implications for Regional Composite Profiles in the Chengdu-Chongqing Region. [PDF]
ToxicsHu X +7 more
europepmc +1 more source