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There are 7245091 results for: content related to: Thermal Conductivity of Potato between 50 and 100°C

  1. 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

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    Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 5, September 2015, Pages: 601–633, Qing Zhang, Wen Qin, Meiliang Li, Qun Shen and Ahmed S.M. Saleh

    Version of Record online : 3 JUL 2015, DOI: 10.1111/1541-4337.12147

  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. Culinary fats: solid and liquid frying oils and speciality oils

    Fats in Food Technology 2e

    Kanes K. Rajah, Pages: 327–357, 2014

    Published Online : 7 FEB 2014, DOI: 10.1002/9781118788745.ch9

  5. Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques

    Journal of Food Processing and Preservation

    Volume 39, Issue 1, February 2015, Pages: 91–99, Mohammad R. Abdollahi Moghaddam, Ali Rafe and Masoud Taghizadeh

    Version of Record online : 9 MAY 2014, DOI: 10.1111/jfpp.12268

  6. Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes

    European Journal of Lipid Science and Technology

    Volume 109, Issue 11, No. 11 November 2007, Pages: 1111–1123, Nick Kalogeropoulos, Fotini N. Salta, Antonia Chiou and Nikolaos K. Andrikopoulos

    Version of Record online : 27 AUG 2007, DOI: 10.1002/ejlt.200700007

  7. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: E349–E358, Maria del Rocio Teruel, Michael Gordon, Maria Belen Linares, Maria Dolores Garrido, Araya Ahromrit and Keshavan Niranjan

    Version of Record online : 23 JAN 2015, DOI: 10.1111/1750-3841.12753

  8. 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

  9. 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

  10. 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

  11. 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

  12. Frying as a science – An introduction

    European Journal of Lipid Science and Technology

    Volume 106, Issue 11, No. 11 November 2004, Pages: 715–721, Richard F. Stier

    Version of Record online : 18 NOV 2004, DOI: 10.1002/ejlt.200401065

  13. Fundamentals of the frying process*

    European Journal of Lipid Science and Technology

    Volume 116, Issue 6, June 2014, Pages: 669–674, Christian Gertz

    Version of Record online : 6 APR 2014, DOI: 10.1002/ejlt.201400015

  14. Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta-carotene contents of vacuum-fried apricot slices

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 325–331, Lemuel M. Diamante, Geoffrey P. Savage, Leo Vanhanen and Reiner Ihns

    Version of Record online : 21 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02842.x

  15. Interactions between fat and food during deep-frying

    European Journal of Lipid Science and Technology

    Volume 102, Issue 8-9, September 2000, Pages: 521–528, Carmen Dobarganes, Gloria Márquez-Ruiz and Joaquín Velasco

    Version of Record online : 2 OCT 2000, DOI: 10.1002/1438-9312(200009)102:8/9<521::AID-EJLT521>3.0.CO;2-A

  16. 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

  17. CORRELATION OF QUALITY OF FRYING OIL AND OIL EXTRACTED FROM POTATO FRITTERS FRIED IN LIQUID AND PARTIALLY HYDROGENATED RAPESEED OILS

    Journal of Food Lipids

    Volume 7, Issue 4, December 2000, Pages: 225–236, ZDZILLAWA HAZUKA, ROMAN PAWLOWICZ, MARIA TYNEK and BRONISLAW DROZDOWSKI

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4522.2000.tb00174.x

  18. Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C261–C266, Rui Du, Keqiang Lai, Zhuqing Xiao, Yungang Shen, Xichang Wang and Yiqun Huang

    Version of Record online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02551.x

  19. Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study

    Journal of Food Science

    Volume 70, Issue 8, October 2005, Pages: s539–s547, Ramasamy Ravi and N.S. Susheelamma

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11531.x

  20. Development and technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products

    European Journal of Lipid Science and Technology

    Accepted manuscript online: 16 JUN 2016, Sybille Merkle, Editha Giese, Nadine Dietz, Klaus Lösche and Jan Fritsche

    DOI: 10.1002/ejlt.201500572