European Journal of Lipid Science and Technology

Cover image for Vol. 118 Issue 8

Edited By: Uwe T. Bornscheuer

Impact Factor: 1.953

ISI Journal Citation Reports © Ranking: 2015: 42/124 (Food Science & Technology); 53/78 (Nutrition & Dietetics)

Online ISSN: 1438-9312

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Deep Fat Frying: Special Issue Highlights

Read the full issue:

fundamentals, frying

Christian Gertz
Fundamentals of the frying process
   natural, antioxidants, fying, herbs, spices, phenolics, tocopherols

Felix Adekunle Aladedunye
Natural antioxidants as stabilizers of frying oils
fat, reduce fat, frying

Agnieszka Kita
The effect of frying on fat uptake and texture of fried potato products
   imaging, tomography, French fries, fat, fat uptake

Jean-Michaël Vauvre et al.
Microscopic oil uptake mechanisms in fried products
quality, safety, frying oil

Rüdiger Weisshaar
Quality control of used deep-frying oils
   acrylamide, frying, potato, (C)

Bertrand Matthäus and Norbert U. Haase
Acrylamide – still a matter of concern for fried potato food?