Works matching IS 14387697 AND DT 2014 AND VI 116 AND IP 6
Results: 16
Microscopic oil uptake mechanisms in fried products*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 741, doi. 10.1002/ejlt.201300278
- By:
- Publication type:
- Article
Fundamentals of the frying process*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 669, doi. 10.1002/ejlt.201400015
- By:
- Publication type:
- Article
Quality control of used deep-frying oils.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 716, doi. 10.1002/ejlt.201300269
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- Publication type:
- Article
Cover Picture: Eur. J. Lipid Sci. Technol. 6∕2014.
- Published in:
- 2014
- Publication type:
- Other
Effect of breading and battering ingredients on performance of frying oils*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 763, doi. 10.1002/ejlt.201300342
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- Publication type:
- Article
Vacuum frying versus conventional frying - An overview*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 723, doi. 10.1002/ejlt.201300272
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- Publication type:
- Article
The effect of frying on fat uptake and texture of fried potato products*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 735, doi. 10.1002/ejlt.201300276
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- Publication type:
- Article
Fatty acid alterations in oils and fats during heating and frying*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 707, doi. 10.1002/ejlt.201300273
- By:
- Publication type:
- Article
Contents: Eur. J. Lipid Sci. Technol. 6∕2014.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. n/a, doi. 10.1002/ejlt.201470064
- Publication type:
- Article
In this issue.
- Published in:
- 2014
- Publication type:
- Other
Editorial Board: Eur. J. Lipid Sci. Technol. 6∕2014.
- Published in:
- 2014
- Publication type:
- Other
Application of FT-NIR spectroscopy in assessment of used frying fats and oils*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 756, doi. 10.1002/ejlt.201300270
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- Publication type:
- Article
Acrylamide - Still a matter of concern for fried potato food?*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 675, doi. 10.1002/ejlt.201300281
- By:
- Publication type:
- Article
Deep-fat frying - An ancient popular process with a lot of open questions.
- Published in:
- 2014
- By:
- Publication type:
- Editorial
Stabilization of refined rapeseed oil during deep-fat frying by selected herbs*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 771, doi. 10.1002/ejlt.201300279
- By:
- Publication type:
- Article
Natural antioxidants as stabilizers of frying oils*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 688, doi. 10.1002/ejlt.201300267
- By:
- Publication type:
- Article