Works about FRYING

Results: 542

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

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 4, p. 431, doi. 10.1002/aocs.12777

By:

Tajer, Abdolhadi;
Ozdemir, Salih

Publication type:

Article

Regeneration of Used Frying Oils by Selected Metal–Organic Frameworks as Adsorbents.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 12, p. 1497, doi. 10.1002/aocs.12144

By:

Yılmaz, Emin;
Güner, Melike

Publication type:

Article

Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 7, p. 923, doi. 10.1007/s11746-017-2998-7

By:

Baltacıoğlu, Cem

Publication type:

Article

Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 6, p. 759, doi. 10.1007/s11746-017-2991-1

By:

Wong, Yu Hua;
Lai, Oi Ming;
Abas, Faridah;
Nyam, Kar Lin;
Nehdi, Imededdine Arbi;
Muhamad, Halimah;
Tan, Chin Ping

Publication type:

Article

Reliability of H NMR Analysis for Assessment of Lipid Oxidation at Frying Temperatures.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 2, p. 257, doi. 10.1007/s11746-016-2945-z

By:

Hwang, Hong‐Sik;
Winkler‐Moser, Jill K.;
Liu, Sean X.

Publication type:

Article

Identification of Ingredients for Stabilizing Frying Oil Through a New Screening Method.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 9, p. 1183, doi. 10.1007/s11746-016-2862-1

By:

Ban, Lan;
Patel, Neil M.;
Schroeder, William D.

Publication type:

Article

Chemical Changes of Canola Oil During Frying Under Atmospheric Condition and Combination of Nitrogen and Carbon Dioxide Gases in the Presence of Air.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 11, p. 1903, doi. 10.1007/s11746-014-2539-6

By:

Nazarbakhsh, Venus;
Ezzatpanah, Hamid;
Tarzi, Babak Ghiassi;
Givianrad, Mohammad Hadi

Publication type:

Article

Acid Value, Polar Compounds and Polymers as Determinants of the Efficient Conversion of Waste Frying Oils to Biodiesel.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 4, p. 655, doi. 10.1007/s11746-013-2393-y

By:

Vieitez, Ignacio;
Callejas, Nicolas;
Irigaray, Bruno;
Pinchak, Yenny;
Merlinski, Natalie;
Jachmanián, Iván;
Grompone, Maria A.

Publication type:

Article

Using SPME-GC/MS to Evaluate Acrolein Production in Cassava and Pork Sausage Fried in Different Vegetable Oils.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 12, p. 1795, doi. 10.1007/s11746-013-2338-5

By:

Osório, Vanessa Moreira;
Lourdes Cardeal, Zenilda

Publication type:

Article

Testing the Antioxidant Effect of Essential Oils and BHT on Corn Oil at Frying Temperatures: a Response Surface Methodology.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 12, p. 1845, doi. 10.1007/s11746-013-2351-8

By:

İnanç, Tuğba;
Maskan, Medeni

Publication type:

Article

Plasma Modified Membrane for Daily Recovery of Oil from Repeated Frying Operation with Frequent Oil Replenishment.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 11, p. 1653, doi. 10.1007/s11746-013-2288-y

By:

Onal‐Ulusoy, Baran;
Tur, Eren;
Mutlu, Mehmet

Publication type:

Article

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 5, p. 687, doi. 10.1007/s11746-012-2201-0

By:

Aydeniz, Buket;
Yılmaz, Emin

Publication type:

Article

Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 3, p. 413, doi. 10.1007/s11746-012-2169-9

By:

Göncüoğlu, Neslihan;
Gökmen, Vural

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

Comparison of the Impact of γ-Oryzanol and Corn Steryl Ferulates on the Polymerization of Soybean Oil During Frying.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 2, p. 243, doi. 10.1007/s11746-011-1901-1

By:

Winkler-Moser, Jill;
Rennick, Kathy;
Palmquist, Debra;
Berhow, Mark;
Vaughn, Steven

Publication type:

Article

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 1, p. 41, doi. 10.1007/s11746-011-1887-8

By:

Aladedunye, Felix;
Przybylski, R.

Publication type:

Article

Neutral Oil Loss During Alkali Refining.

Published in:

2012

By:

Dijkstra, Albert

Publication type:

Letter

Quality Assessment of Heated Cooking Oil, Agab, Using a Simple Newly-Developed Spectrophotometric Method.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 12, p. 1851, doi. 10.1007/s11746-011-1859-z

By:

Hamed, Said;
El-Wafa, Ghada;
El-Ghorab, Ahmed;
Shibamoto, Takayuki

Publication type:

Article

Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 12, p. 1867, doi. 10.1007/s11746-011-1874-0

By:

Aladedunye, Felix;
Przybylski, Roman

Publication type:

Article

Influence of Polydimethylsiloxane on the Formation of 4-Hydroxynonenal in Soybean Oil at Frying Temperature.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 10, p. 1503, doi. 10.1007/s11746-011-1811-2

By:

Gerde, Jose;
Hammond, Earl;
White, Pamela

Publication type:

Article

Influence of Polydimethylsiloxane on the Degradation of Soybean Oil at Frying Temperature.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 10, p. 1573, doi. 10.1007/s11746-011-1810-3

By:

Gerde, Jose;
Hammond, Earl;
White, Pamela

Publication type:

Article

Improvement of Canola Oil Frying Stability by Bene Kernel Oil's Unsaponifiable Matter.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 7, p. 993, doi. 10.1007/s11746-011-1764-5

By:

Sharayei, Parvin;
Farhoosh, Reza;
Poorazrang, Hashem;
Khodaparast, Mohammad

Publication type:

Article

Formation of 4-Hydroxy-2-( E)-Nonenal in a Corn-Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 6, p. 763, doi. 10.1007/s11746-010-1738-z

By:

LaFond, Sean;
Jerrell, John;
Cadwallader, Keith;
Artz, William

Publication type:

Article

Effect of Bene Kernel Oil on the Frying Stability of Canola Oil.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 5, p. 647, doi. 10.1007/s11746-010-1708-5

By:

Sharayei, Parvin;
Farhoosh, Reza;
Poorazrang, Hashem;
Khodaparast, Mohammad

Publication type:

Article

Fabrication of food-safe, degradable and high-barrier air frying paper by chitosan, zein and LCNF coatings.

Published in:

Cellulose, 2023, v. 30, n. 4, p. 2441, doi. 10.1007/s10570-022-05032-4

By:

Yi, Caifu;
Yuan, Tianzhong;
Ren, Hao;
Xiao, Huining;
Zhai, Huamin

Publication type:

Article

Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 138, p. 40, doi. 10.1016/j.fbp.2023.01.001

By:

Thongcharoenpipat, Chanoknate;
Yamsaengsung, Ram

Publication type:

Article

Verification of hybrid mixture theory based two-scale unsaturated transport processes using controlled frying experiments.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 110, p. 26, doi. 10.1016/j.fbp.2018.04.004

By:

Sandhu, Jaspreet S.;
Takhar, Pawan S.

Publication type:

Article

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 109, doi. 10.1016/j.fbp.2016.04.008

By:

Xiaojian Quan;
Min Zhang;
Zhongxiang Fang;
Huihua Liu;
Qiaosheng Shen;
Zhongxue Gao

Publication type:

Article

Buffalo meat composition as affected by different cooking methods.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 145, doi. 10.1016/j.fbp.2009.05.001

By:

Juárez, M.;
Failla, S.;
Ficco, A.;
Peña, F.;
Avilés, C.;
Poluillo, O.

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

En las fronteras de la narrativa moderna: versiones de lo post-medium.

Published in:

Eikón / Imago, 2024, v. 13, p. 1, doi. 10.5209/eiko.90782

By:

Padial, Gabriel Cabello

Publication type:

Article

Studies on Development of Low Fat Beetroot Finger Chips Using Vacuum Frying Technique.

Published in:

Mysore Journal of Agricultural Sciences, 2022, v. 56, n. 1, p. 444

By:

MOHITHKUMAR, RAMAPPA;
MOHITHKUMAR, G. V.

Publication type:

Article

Girl Talk: Understanding Negative Reactions to Female Vocal Fry.

Published in:

Hypatia, 2021, v. 36, n. 1, p. 42, doi. 10.1017/hyp.2020.55

By:

Chao, Monika;
Bursten, Julia R. S.

Publication type:

Article

ÓLEOS ALIMENTARES USADOS: SELECÇÃO DE INDICADORES DE DEGRADAÇÃO DE QUALIDADE.

Published in:

Revista da UIIPS, 2014, v. 4, n. 2, p. 163

By:

Laranjeira, Cristina;
Ribeiro, Maria;
Lima, Maria;
Henriques, Marília;
Bermejo, Sara

Publication type:

Article

OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING.

Published in:

Food & Environment Safety, 2017, v. 16, n. 1, p. 29

By:

PAVLOVSKA, Gorica;
SHURKOVA, Natasha;
JANKULOSKA, Vezirka

Publication type:

Article

IMPROVING HEAT TRANSFER COEFFICIENT DURING DOUBLE-SIDED MEAT FRYING.

Published in:

Eastern-European Journal of Enterprise Technologies, 2017, v. 88, n. 11, p. 23, doi. 10.15587/1729-4061.2017.108855

By:

Skrypnyk, V.;
Bychkov, Y.;
Molchanova, N.;
Farisieiev, A.

Publication type:

Article

We fry harder.

Published in:

Bulletin of the Atomic Scientists, 1994, v. 50, n. 3, p. 10

By:

S.J.

Publication type:

Article

EFECTO DE LA VARIEDAD DE PLATANO EN EL PROCESO DE FRITURA.

Published in:

Ingeniería de Recursos Naturales y del Ambiente, 2011, n. 10, p. 45

By:

Viancha, Karina Castillo;
Durán, Igor Pérez;
Ortiz, Alberto Díaz

Publication type:

Article

EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS.

Published in:

GIDA: The Journal of Food, 2017, v. 42, n. 1, p. 43, doi. 10.15237/gida.GD16050

By:

Tuta, Sezin;
Palazoğlu, T. Koray

Publication type:

Article

Qualidade de batata para fritura, em funçäo dos níveis de açücares redutores e nâo-redutores, durante o armazenamento á temperatura ambiente.

Published in:

Acta Scientiarum: Technology, 2010, v. 32, n. 4, p. 439, doi. 10.4025/actascitechnol.v32i4.6663

By:

de Quadros, Diomar Augusto;
Lung, Maurício Cesar;
Ferreira, Sila Mary Rodrigues;
de Freitas, Renato Joâo Sossela

Publication type:

Article

The Effect of Adding Different Concentration of Vitamin E to Frying Oil on the Peroxide Value.

Published in:

Indian Journal of Forensic Medicine & Toxicology, 2020, v. 14, n. 3, p. 1353, doi. 10.37506/ijfmt.v14i3.10581

By:

Naji, Abd-alussain Sh.;
Khaleefah, Luay S.;
Salman, Hayder N.

Publication type:

Article

Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4603, doi. 10.1002/jsfa.7678

By:

Karacabey, Erkan;
Turan, Merve S;
Özçelik, Şehriban G;
Baltacıoğlu, Cem;
Küçüköner, Erdoğan

Publication type:

Article

Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 12, p. 4288, doi. 10.1002/jsfa.7783

By:

Duarte ‐ Delgado, Diana;
Ñústez ‐ López, Carlos ‐ Eduardo;
Narváez ‐ Cuenca, Carlos ‐ Eduardo;
Restrepo ‐ Sánchez, Luz ‐ Patricia;
Melo, Sandra E;
Sarmiento, Felipe;
Kushalappa, Ajjamada C;
Mosquera ‐ Vásquez, Teresa

Publication type:

Article

The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2257, doi. 10.1002/jsfa.7345

By:

Aniołowska, Magda A;
Kita, Agnieszka M

Publication type:

Article

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

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 15, p. 3195, doi. 10.1002/jsfa.7059

By:

Sinthusamran, Sittichoke;
Benjakul, Soottawat

Publication type:

Article

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2002, doi. 10.1002/jsfa.6516

By:

Koklamaz, Esra;
Palazoğlu, T Koray;
Kocadağlı, Tolgahan;
Gökmen, Vural

Publication type:

Article

Copper bioavailability in rats fed unused palm olein and palm olein used in frying.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 4, p. 307

By:

Ana M Pérez-Granados;
M Pilar Vaquero;
M Pilar Navarro

Publication type:

Article

Antioxidant efficiency of oregano during frying and storage of potato chips.

Published in:

Journal of the Science of Food & Agriculture, 2003, v. 83, n. 14, p. 1499, doi. 10.1002/jsfa.1567

By:

Dimitra P Houhoula;
Vassiliki Oreopoulou;
Constantina Tzia

Publication type:

Article

Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 8, p. 747, doi. 10.1080/10498850.2022.2102954

By:

Wang, Huibo;
Pei, Zhisheng;
Zheng, Qianwen;
Wen, Pan;
Li, Chuan;
Xu, Yunsheng;
Xue, Changfeng;
Wang, Xiaoqin;
Shen, Xuanri

Publication type:

Article