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There are 8624 results for: content related to: Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

  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. 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

  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. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Effect of frying variables on French fry properties

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 758–770, Eleni P. Kalogianni and Peter G. Smith

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12024

  11. Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Disks

    Journal of Texture Studies

    Volume 46, Issue 5, October 2015, Pages: 385–397, Jaspreet S. Sandhu and Pawan S. Takhar

    Version of Record online : 19 JUL 2015, DOI: 10.1111/jtxs.12138

  12. You have free access to this content
    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

  13. Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer)

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 15, December 2015, Pages: 3195–3203, Sittichoke Sinthusamran and Soottawat Benjakul

    Version of Record online : 19 JAN 2015, DOI: 10.1002/jsfa.7059

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

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

    European Journal of Lipid Science and Technology

    Volume 118, Issue 12, December 2016, Pages: 1827–1838, Sybille Merkle, Editha Giese, Nadine Dietz, Klaus Lösche and Jan Fritsche

    Version of Record online : 23 NOV 2016, DOI: 10.1002/ejlt.201500572

  20. 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