Works matching DE "DEEP frying"

Results: 295

Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating.

Published in:

Foods, 2025, v. 14, n. 13, p. 2238, doi. 10.3390/foods14132238

By:

Kmiecik, Dominik;
Siger, Aleksander;
Kuraszyk, Katarzyna

Publication type:

Article

Effect of microwave frying on the physicochemical properties of palm olein and French fries.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 1, p. 151, doi. 10.1002/aocs.12874

By:

How, Yu Hsuan;
Nyam, Kar Lin;
Lee, Xian Wei;
Akanda, Md Jahurul Haque;
Tan, Chin Ping

Publication type:

Article

A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 8, p. 901, doi. 10.1002/aocs.12376

By:

Cao, Yi;
Wu, Gangcheng;
Zhang, Fei;
Xu, Lirong;
Jin, Qingzhe;
Huang, Jianhua;
Wang, Xingguo

Publication type:

Article

Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 8, p. 879, doi. 10.1002/aocs.12353

By:

Ye, Qin;
Xia, Chaosheng;
Nie, Xiaohua;
Meng, Xianghe

Publication type:

Article

Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 1, p. 69, doi. 10.1007/s11746-015-2743-z

By:

Zhang, Qing;
Saleh, Ahmed S. M.;
Shen, Qun

Publication type:

Article

Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 3, p. 409, doi. 10.1007/s11746-015-2599-2

By:

Akil, Emília;
Castelo‐Branco, Vanessa Naciuk;
Costa, André Mesquita Magalhães;
do Amaral Vendramini, Ana Lúcia;
Calado, Verônica;
Torres, Alexandre Guedes

Publication type:

Article

Impact of Canolol-Enriched Extract from Heat-Treated Canola Meal to Enhance Oil Quality Parameters in Deep-Frying: a Comparison with Rosemary Extract and TBHQ-Fortified Oil Systems.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 12, p. 2065, doi. 10.1007/s11746-014-2561-8

By:

Matthäus, Bertrand;
Pudel, Frank;
Chen, Yougui;
Achary, Ayyapan;
Thiyam‐Holländer, Usha

Publication type:

Article

Relationship Between Oil Uptake and Water Content During Deep-Fat Frying of Potato Particulates Under Isothermal Temperature.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 7, p. 1179, doi. 10.1007/s11746-014-2472-8

By:

Huang, Pay‐Yau;
Fu, Yi‐Chung

Publication type:

Article

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analyses.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 8, p. 1179, doi. 10.1007/s11746-013-2266-4

By:

Arslan, Fatma Nur;
Kara, Huseyin;
Ayyildiz, Hamide Filiz;
Topkafa, Mustafa;
Tarhan, Ismail;
Kenar, Adnan

Publication type:

Article

Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 7, p. 965, doi. 10.1007/s11746-013-2238-8

By:

Romano, Raffaele;
Manzo, Nadia;
Le Grottaglie, Laura;
Giordano, Anella;
Romano, Annalisa;
Masi, Paolo

Publication type:

Article

Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 2, p. 183, doi. 10.1007/s11746-012-2150-7

By:

Osawa, C. C.;
Gonçalves, L. A. G.;
Da Silva, M. A. A. P.

Publication type:

Article

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 9, p. 1361, doi. 10.1007/s11746-011-1788-x

By:

Karakaya, Sibel;
Şimşek, Şebnem

Publication type:

Article

Effects of oxygenation and process conditions on thermo-oxidation of oil during deep-frying.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 84, doi. 10.1016/j.fbp.2016.10.009

By:

Patsioura, Anna;
Ziaiifar, Aman Mohammad;
Smith, Paul;
Menzel, Andreas;
Vitraca, Olivier

Publication type:

Article

The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 95, p. 133, doi. 10.1016/j.fbp.2015.05.001

By:

Cortés, Pablo;
Segura, Luis;
Masahiro Kawaji;
Bouchon, Pedro

Publication type:

Article

Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 95, p. 27, doi. 10.1016/j.fbp.2015.03.008

By:

Esan, T. A.;
Sobukola, O. P.;
Sanni, L. O.;
Bakare, H. A.;
Munoz, L.

Publication type:

Article

Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 3, p. 241, doi. 10.1016/j.fbp.2010.11.009

By:

Nasiri, Fereshteh Dehghan;
Mohebbi, Mohebbat;
Yazdi, Farideh Tabatabaee;
Haddad Khodaparast, Mohamniad Hossein

Publication type:

Article

An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying: Part I: Model Development and Input Parameters.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 3, p. 209, doi. 10.1205/fbp07033

By:

Halder, A.;
Datta, A. K.

Publication type:

Article

An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying: Part II: Results, Validation and Sensitivity Analysis.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 3, p. 220, doi. 10.1205/fbp07034

By:

Halder, A.;
Dhall, A.;
Datta, A. K.

Publication type:

Article

Impacts of combined ultrasound and freeze‐drying pretreatments on the frying quality of plantain chips during deep fat frying.

Published in:

JSFA Reports, 2025, v. 5, n. 6, p. 278, doi. 10.1002/jsf2.70008

By:

Oladejo, Ayobami Olayemi;
Ekott, Utitofon Emmanuel;
Ogaene, Jonah Joy;
Udoka, Enimobong Solomon

Publication type:

Article

Decomposition of Tocopherol Homologs and Their Effects on the Decomposition of Unsaturated Fatty Acids in 10 Commercial Oils During Deep Frying.

Published in:

Analytical Letters, 2020, v. 53, n. 12, p. 1982, doi. 10.1080/00032719.2020.1727493

By:

Liu, Xiaofang;
Wang, Shuo;
Masui, Eitaro;
Tamogami, Shigeru;
Chen, Jieyu;
Zhang, Han

Publication type:

Article

Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying.

Published in:

Analytical Letters, 2019, v. 52, n. 12, p. 1991, doi. 10.1080/00032719.2019.1590378

By:

Liu, Xiaofang;
Wang, Shuo;
Masui, Eitaro;
Tamogami, Shigeru;
Chen, Jieyu;
Zhang, Han

Publication type:

Article

Kızartma İşlemi Sırasında Yağlarla Gıdalara Geçen Butillenmiş Hidroksianisol (BHA) ve Butillenmiş Hidroksitoluen (BHT) Maddelerinin Sitotoksik Etkilerinin İncelenmesi.

Published in:

Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 2025, v. 25, n. 3, p. 558, doi. 10.35414/akufemubid.1539113

By:

BAYKAN, Büşra;
ATMACA, Harika;
YILMAZ, Tuncay

Publication type:

Article

EFFECT OF ADDING POLYPHENOLIC FRACTIONS ON THE ACROLEIN AND TRANS FATTY ACID CONTENTS DURING DEEP FRYING AND HEATING OF CORN OIL.

Published in:

Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 3, p. 977, doi. 10.21162/PAKJAS/21.529

By:

Sheikh, H.;
Sayeed, S. A.

Publication type:

Article

INCIDENCIA DE LA POSICION DE LOS FRUTOS EN EL RACIMO DE PLATANO EN DESHIDRATACIÓN OSMÓTICA Y FRITURA.

Published in:

Ingeniería de Recursos Naturales y del Ambiente, 2011, n. 10, p. 101

By:

Torres Mora, Ana Marin;
Duran, Igor Pérez;
Castillo Vicuacha, Karina L.;
Saa, Eduardo Álvarez;
Alberto, Díaz Ortiz

Publication type:

Article

SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 5, p. 1060, doi. 10.15237/gida.GD23086

By:

Bal, Ayşe;
Küçüköner, Erdoğan

Publication type:

Article

SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS.

Published in:

GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14058

By:

Kılınççeker, Osman

Publication type:

Article

Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2030, doi. 10.1002/jsfa.6521

By:

Miyagi, Atsushi;
Ogaki, Yoshihiro

Publication type:

Article

Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 927, doi. 10.1002/jsfa.4267

By:

Karoui, Iness Jabri;
Dhifi, Wissal;
Ben Jemia, Meriam;
Marzouk, Brahim

Publication type:

Article

Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 7, p. 641, doi. 10.1080/10498850.2020.1786205

By:

Nanda, Chinmaya;
Chattopadhyay, Kasturi;
Reddy, Ramakrishna;
Javith, Mohammed Akram;
Kisore Das, Sambit;
Balange, Amjad K.;
Nayak, Binaya Bhusan;
Xavier, K. A. Martin

Publication type:

Article

Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions.

Published in:

Journal of Agricultural Science & Technology, 2022, v. 24, n. 6, p. 1357, doi. 10.52547/jast.24.6.1357

By:

Mousavi, E.;
Soltanizadeh, N.;
Goli, S. A. H.

Publication type:

Article

Characteristics of PAHs from deep-frying and frying cooking fumes.

Published in:

Environmental Science & Pollution Research, 2015, v. 22, n. 20, p. 16110, doi. 10.1007/s11356-015-4837-4

By:

Yao, Zhiliang;
Li, Jing;
Wu, Bobo;
Hao, Xuewei;
Yin, Yong;
Jiang, Xi

Publication type:

Article

Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran.

Published in:

Journal of Nutrition & Food Security, 2020, v. 5, n. 3, p. 201

By:

Khalili, Narjes;
Mohajeri, Fateme Akrami;
Ramroudi, Fereshteh;
Mojaver, Fatemeh;
Hakimi, Fatemeh;
Sardari, Maryam;
Khebri, Mahboubeh;
Sadrabad, Elham Khalili

Publication type:

Article

国内外果蔬真空油炸现状与发展趋势.

Published in:

Food Research & Development, 2023, v. 44, n. 9, p. 218, doi. 10.12161/j.issn.1005-6521.2023.09.031

By:

贾瑶;
吴兴壮

Publication type:

Article

煎炸过程中食品基质对体系内 (E，E) -2，4- 癸二烯醛含量及分布的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 32, doi. 10.12161/j.issn.1005-6521.2022.14.005

By:

王泽通;
肖军霞;
郭丽萍;
慕鸿雁;
刘元法;
李晓丹

Publication type:

Article

Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1781992

By:

Abe-Inge, Vincent;
Agbenorhevi, Jacob K.;
Katamani, Grace D.;
Ntim-Addae, Samuella B.;
Kpodo, Fidelis M.;
Yildiz, Fatih

Publication type:

Article

Pengaruh Tepung Beras Pragelatinisasi terhadapPenyerapan Minyak dan Sensori Kue Cucur.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 1, doi. 10.6066/jtip.2022.33.1.1

By:

Novita Savitri, Putri;
Syamsir, Elvira;
Budijanto, Slamet

Publication type:

Article

EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 3, p. 443

By:

GUILLÉN, S.;
ORIA, R.;
SALVADOR, M. L.;
MARTORELL, I.;
CORRALES, A.;
GRANBY, K.

Publication type:

Article

ASSESSMENT OF TOTAL POLAR MATERIALS IN FRYING FATS FROM CZECH RESTAURANTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 2, p. 32

By:

MLCEK, J.;
DRUZBIKOVA, H.;
VALASEK, P.;
SOCHOR, J.;
JURIKOVA, T.;
BORKOVCOVA, M.;
BARON, M.;
BALLA, S.

Publication type:

Article

REDUCING FAT UPTAKE DURING DEEP-FRYING OF MINCED CHICKEN MEAT-BALLS BY COATING THEM WITH DIFFERENT MATERIALS, EITHER ALONE OR IN COMBINATION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 331

By:

AL-ABDULLAH, BASEM M.;
ANGOR, MALAK M.;
AL-ISMAIL, KHALID M.;
AJO, RADWAN Y.

Publication type:

Article

REDUCTION OF OIL UPTAKE IN DEEP FAT FRIED CHICKEN NUGGETS USING EDIBLE COATINGS BASED ON CASSAVA STARCH AND METHYLCELLULOSE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2008, v. 20, n. 1, p. 111

By:

Martelli, M. R.;
Carvalho, R. A.;
Sobral, P. J. A.;
Santos, J. S.

Publication type:

Article

Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods.

Published in:

Coatings (2079-6412), 2025, v. 15, n. 5, p. 562, doi. 10.3390/coatings15050562

By:

Abu-Thabet, Asmaa;
Al-Asmar, Asmaa;
Sabbah, Mohammed;
Mayyala, Abdallatif;
Mariniello, Loredana

Publication type:

Article

Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.

Published in:

Journal of Oleo Science, 2018, v. 67, n. 11, p. 1389, doi. 10.5650/jos.ess18047

By:

Nagao Totani;
Miho Yawata;
Naoko Yasaki

Publication type:

Article

Comparison of greenhouse gas emissions relative to two frying processes for homemade potato chips.

Published in:

Environmental Progress & Sustainable Energy, 2018, v. 37, n. 1, p. 481, doi. 10.1002/ep.12661

By:

Carvalho, Monica;
Abrahao, Raphael;
Grilo, Maria Mayara de Souza

Publication type:

Article

Nutrient alterations in Nile perch ( Lates niloticus ) skins owing to various processing and cooking techniques.

Published in:

International Journal of Environmental Studies, 2012, v. 69, n. 1, p. 111, doi. 10.1080/00207233.2012.644883

By:

Kabahenda, Margaret;
Mbabazi, Jolocam;
Kwetegyeka, Justus;
Amega, Ronald

Publication type:

Article

Performance of Different Natural Antioxidant Compounds in Frying Oil.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 21, doi. 10.17113/ftb.54.01.16.4109

By:

Aydenız, Buket;
Yilmaz, Emin

Publication type:

Article

Porosity of Deep Fat Fried Breaded Chicken Meat.

Published in:

Food Technology & Biotechnology, 2009, v. 47, n. 4, p. 389

By:

Ježek, Damir;
Brnčić, Mladen;
Brnčić, Suzana Rimac;
Karlović, Sven;
Bosiljkov, Tomislav;
Tripalo, Branko;
Karlović, Damir;
Šipugić, Jura;
Pukec, Drago

Publication type:

Article

Oxidized dietary lipids induce vascular inflammation and atherogenesis in post-menopausal rats: estradiol and selected antihyperlipidemic drugs restore vascular health in vivo.

Published in:

Lipids in Health & Disease, 2023, v. 22, n. 1, p. 1, doi. 10.1186/s12944-023-01818-y

By:

Folahan, Joy Temiloluwa;
Olorundare, Olufunke Esan;
Ajayi, Abayomi Mayowa;
Oyewopo, Adeoye Oyetunji;
Soyemi, Sunday Sokunle;
Adeneye, Adejuwon Adewale;
Okoye, Ikechukwu Innocent;
Afolabi, Saheed Olanrewaju;
Njan, Anoka Ayembe

Publication type:

Article

Technical note: Dispersion of cooking-generated aerosols from an urban street canyon.

Published in:

Atmospheric Chemistry & Physics Discussions, 2021, p. 1, doi. 10.5194/acp-2021-515

By:

Gao, Shang;
Kurppa, Mona;
Chan, Chak K.;
Ngan, Keith

Publication type:

Article

Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss).

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 649, doi. 10.1080/15428052.2024.2373767

By:

Kocatepe, Demet;
Turan, Hülya;
Gulgun, Unal Sengor F.;
Corapcı, Bengunur;
Altan, Can Okan;
Kostekli, Bayram

Publication type:

Article

Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 52, doi. 10.1080/15428052.2021.1885000

By:

Odunlami, Y. O.;
Sobukola, O. P.;
Adebowale, A. A.;
Sanni, S. A.;
Sanni, L. O.;
Ajayi, F. F.;
Faloye, O. R.;
Tomslin, K.

Publication type:

Article