European Journal of Lipid Science and Technology

Cover image for Vol. 117 Issue 7

Edited By: Uwe T. Bornscheuer

Impact Factor: 2.033

ISI Journal Citation Reports © Ranking: 2013: 36/123 (Food Science & Technology); 50/79 (Nutrition & Dietetics)

Online ISSN: 1438-9312

Download this overview as PDF  http://goo.gl/L8LkPr

Deep Fat Frying: Special Issue Highlights

Read the full issue:http://onlinelibrary.wiley.com/doi/10.1002/ejlt.v116.6/issuetoc



fundamentals, frying

Christian Gertz
Fundamentals of the frying process
http://goo.gl/vMPYxU
   natural, antioxidants, fying, herbs, spices, phenolics, tocopherols

Felix Adekunle Aladedunye
Natural antioxidants as stabilizers of frying oils
http://goo.gl/zbkNwg
  
  
fat, reduce fat, frying

Agnieszka Kita
The effect of frying on fat uptake and texture of fried potato products
http://goo.gl/2iHkQB
   imaging, tomography, French fries, fat, fat uptake

Jean-Michaël Vauvre et al.
Microscopic oil uptake mechanisms in fried products
http://goo.gl/i6nXzk
  
  
quality, safety, frying oil

Rüdiger Weisshaar
Quality control of used deep-frying oils
http://goo.gl/CkTlWY
   acrylamide, frying, potato, (C)Teamarbeit-Fotolia.com

Bertrand Matthäus and Norbert U. Haase
Acrylamide – still a matter of concern for fried potato food?
http://goo.gl/FosHt2

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