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There are 6642 results for: content related to: Effect of frying variables on F rench fry properties

  1. Monitoring compositional changes in sunflower oil-derived deep-frying media by 1H Nuclear Magnetic Resonance

    European Journal of Lipid Science and Technology

    Volume 118, Issue 7, July 2016, Pages: 984–996, Andrea Martínez-Yusta and María Dolores Guillén

    Version of Record online : 9 OCT 2015, DOI: 10.1002/ejlt.201500270

  2. You have free access to this content
    Virgin Olive Oil as Frying Oil

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 4, July 2017, Pages: 632–646, Antonia Chiou and Nick Kalogeropoulos

    Version of Record online : 12 MAY 2017, DOI: 10.1111/1541-4337.12268

  3. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1867–1881, Felix A. Aladedunye

    Version of Record online : 18 AUG 2015, DOI: 10.1002/ejlt.201500047

  4. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes

    International Journal of Food Science & Technology

    Volume 37, Issue 2, February 2002, Pages: 177–190, Nikolaos K. Andrikopoulos, Nick Kalogeropoulos, Angeliki Falirea and Maria N. Barbagianni

    Version of Record online : 8 MAR 2002, DOI: 10.1046/j.1365-2621.2002.00555.x

  5. Effect of potato presence on the degradation of extra virgin olive oil during frying

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 765–775, Eleni P. Kalogianni, Calliope Karastogiannidou and Thodoris D. Karapantsios

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02188.x

  6. Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: E2743–E2755, Archana Parikh and Pawan S. Takhar

    Version of Record online : 20 SEP 2016, DOI: 10.1111/1750-3841.13498

  7. Vacuum frying versus conventional frying – An overview*

    European Journal of Lipid Science and Technology

    Volume 116, Issue 6, June 2014, Pages: 723–734, Rosana G. Moreira

    Version of Record online : 16 MAY 2014, DOI: 10.1002/ejlt.201300272

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    Chemistry of Deep-Fat Frying Oils

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: R77–R86, E. Choe and D.B. Min

    Version of Record online : 1 MAY 2007, DOI: 10.1111/j.1750-3841.2007.00352.x

  9. Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

    Journal of Food Biochemistry

    Volume 40, Issue 3, June 2016, Pages: 371–390, Prakash Kumar Nayak, Uma Dash, Kalpana Rayaguru and Keasvan Radha Krishnan

    Version of Record online : 27 NOV 2015, DOI: 10.1111/jfbc.12215

  10. Effects of contact-dehydrating sheets on preference for fried food and deterioration of frying oil

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 2, 30 January 2005, Pages: 305–309, Yoshiko Shimada, Fumiko Konishi, Kumio Iijima, Katunori Saito, Midori Kasai and Keiko Hatae

    Version of Record online : 28 OCT 2004, DOI: 10.1002/jsfa.1979

  11. The influence of frying medium degradation on fat uptake and texture of French fries

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 7, May 2005, Pages: 1113–1118, Agnieszka Kita, Grażyna Lisińska and Małgorzata Powolny

    Version of Record online : 24 FEB 2005, DOI: 10.1002/jsfa.2076

  12. Natural antioxidants as stabilizers of frying oils*

    European Journal of Lipid Science and Technology

    Volume 116, Issue 6, June 2014, Pages: 688–706, Felix Adekunle Aladedunye

    Version of Record online : 3 APR 2014, DOI: 10.1002/ejlt.201300267

  13. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1410–1423, Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois, Isabelle Trezzani and Gilles Trystram

    Version of Record online : 14 JUL 2008, DOI: 10.1111/j.1365-2621.2007.01664.x

  14. Standardization of Domestic Frying Processes by an Engineering Approach

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: E333–E340, K. Franke and U. Strijowski

    Version of Record online : 7 APR 2011, DOI: 10.1111/j.1750-3841.2011.02124.x

  15. Vacuum frying of fish tofu and effect on oil quality usage life

    Journal of Food Process Engineering

    Volume 40, Issue 6, December 2017, Ram Yamsaengsung, Sutisa Yaeed and Thiwari Ophithakorn

    Version of Record online : 26 JUN 2017, DOI: 10.1111/jfpe.12587

  16. Frying of Foods and Snack Food Production

    Standard Article

    Bailey's Industrial Oil and Fat Products

    Monoj K. Gupta

    Published Online : 15 JUL 2005, DOI: 10.1002/047167849X.bio030

  17. Optimization of Microwave-Assisted Predrying and Deep-Fat-Frying Conditions to Produce Fried Carrot Slices

    Journal of Food Process Engineering

    Volume 40, Issue 2, April 2017, Erkan Karacabey, Şehrıban Gül Özçelık, Merve Seçıl Turan, Cem Baltacioğlu and Erdoğan Küçüköner

    Version of Record online : 3 APR 2016, DOI: 10.1111/jfpe.12381

  18. POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

    Journal of Food Process Engineering

    Volume 33, Issue 2, April 2010, Pages: 191–212, AMAN MOHAMMAD ZIAIIFAR, FRANCIS COURTOIS and GILLES TRYSTRAM

    Version of Record online : 11 MAR 2009, DOI: 10.1111/j.1745-4530.2008.00267.x

  19. VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES

    Journal of Food Processing and Preservation

    Volume 36, Issue 4, August 2012, Pages: 320–328, LEMUEL M. DIAMANTE, GEOFFREY P. SAVAGE, LEO VANHANEN and REINER IHNS

    Version of Record online : 24 OCT 2011, DOI: 10.1111/j.1745-4549.2011.00598.x

  20. Deep or air frying? A comparative study with different vegetable oils

    European Journal of Lipid Science and Technology

    Volume 119, Issue 6, June 2017, Carla S. P. Santos, Sara C. Cunha and Susana Casal

    Version of Record online : 2 MAY 2017, DOI: 10.1002/ejlt.201600375