Vitamins by Baltasar Ruiz-Roso

Subjects: “…Deep-frying…”
Get full text

EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES by Najla H. Al-Garory, Alaa G. AL-Hashimi

Subjects: Get full text

Frying process in the relation fat/degenerative diseases by G. Varela, B. Ruiz-Rosso

Subjects: “…Deep-frying…”
Get full text

The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) by Evi Kusumawati, Putu Candriasih, Astati Astati

Subjects: “…Deep-frying…”
Get full text

Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel by Niaz Mahmud, Joinul Islam, Reza Tahergorabi

Subjects: Get full text

Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives by Taha Mehany, José M. González-Sáiz, Jorge Martínez, Consuelo Pizarro

Subjects: Get full text

Acrylamide Contamination, Shelf-Life and Sensory Properties of Puffed Potato Starch Chips Deep-Fried in Rapeseed Oil-Based Oleogels by Sylwia Onacik-Gür, Stanisław Ptasznik, Anna Zbikowska, Katarzyna Marciniak-Lukasiak

Subjects: Get full text

The Quality Prediction of Olive and Sunflower Oils Using NIR Spectroscopy and Chemometrics: A Sustainable Approach by Taha Mehany, José M. González-Sáiz, Consuelo Pizarro

Subjects: Get full text

Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks by Ning CUI, Bizhen ZHONG, Shuanglong WANG, Bin PENG, Mingming HU, Xinwu HU, Zongcai TU, Jinlin LI

Subjects: Get full text

Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods by Szu-Yun Wu, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan

Subjects: Get full text

The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying by Ying Li, Xiufang Xia, Guoping Yu

Subjects: Get full text

Enhanced Thermal Resilience of Olive Oils: Fatty Acid Dynamics with Polyphenols Supplementation by Taha Mehany, José M. González-Sáiz, Consuelo Pizarro

Subjects: Get full text

PENGARUH FREKUENSI PENGGORENGAN MINYAK JELANTAH TERHADAP DIAMETER DAN GAMBARAN HISTOPATOLOGI LUMEN AORTA TIKUS WISTAR (RATTUS NOVERGICUS) by Aprita Hanung, Fanti Saktini, Ainun Rahmasari Gumay

Subjects: “…deep fried frying,diameter lumen aorta, gambaran histopatologis.…”
Get full text

Effects of Adding Different Functional Components on Batter Characteristics and Oil Penetration of Deep-fried Coated Eggplant Slices by Juyang ZHAO, Ting WANG, Pengyu WANG, Jing LIU, Feiran YANG, Xuexin YANG, Xuemei CAI

Subjects: Get full text

Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products by Ying Xu, Ruishu Zhang, Kangyu Wang, Prince Chisoro, Feng Huang, Jing Wang, Chunhui Zhang

Subjects: Get full text

Dynamic changes of fatty acids and related physical & chemical parameters during deep frying in fish oil supplemented blend oil by MA Feng-lan, CHEN Qi, ZHANG Lan, LI Duo

Subjects: Get full text

Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor comp... by Chunyuan Ping, Xiangdong Zhao, Congcong He, Yingying Zheng, Haibao Zhang

Subjects: “…Deep-fried rabbit meat…”
Get full text

Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips by Ruishu ZHANG, Ying XU, Feng HUANG, Chunhui ZHANG, Xuhua CHEN

Subjects: “…deep-fried batter-breaded products…”
Get full text