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Articles (17)

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1-10 of 17 results for deep-frying

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Select article: Deep Fat Frying

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Research article

First published 1971-02

Deep Fat Frying

William J. Morgan

Cornell Hospitality Quarterly

Select article: Frying stability of rapeseed Kizakinonatane ( Brassica napus ) oil in comparison with canola oil

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Research article

First published 2015-4

Frying stability of rapeseed Kizakinonatane ( Brassica napus ) oil in comparison with canola oil

Jin-Kui Ma, Han Zhang, Tomohiro Tsuchiya [...]

Food Science and Technology International

Select article: Thermal Oxidation of Olive Oil,Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

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Research article

First published 2001-02

Thermal Oxidation of Olive Oil,Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

S. Bastida, F. J. Sánchez-Muniz

Food Science and Technology International

Select article: Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids

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Research article

First published 2009-02

Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids

A.J. Andreu-Sevilla, A. Hartmann, F. Burló [...]

Food Science and Technology International

Select article: Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods

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Research article

First published 2001-08

Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods

C. Cuesta, A. Romero, F. J. Sánchez-Muniz

Food Science and Technology International

Select article: Household cooking oil use and its bearing on fire safety

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Research article

First published 2021-7

Household cooking oil use and its bearing on fire safety

Michael Spearpoint, Charlie Hopkin

Journal of Fire Sciences

Select article: Effect of Fuels on Cooking Fume Emissions

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Research article

First published 2011-10

Effect of Fuels on Cooking Fume Emissions

W.M. To, L.L. Yeung

Indoor and Built Environment

Select article: Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

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Research article

First published 2000-10

Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

O. Esturk, A. Kayacier, R.K. Singh

Food Science and Technology International

Select article: Meta-analysis of associations between cooking oil fumes exposure and lung cancer risk

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Research article

First published 2022-3

Meta-analysis of associations between cooking oil fumes exposure and lung cancer risk

Xiaofang Zhang, Lei Rao, Qinghong Liu [...]

Indoor and Built Environment

Select article: Variable selection for the determination of total polar materials in fried oils by near infrared spectroscopy

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Research article

First published 2019-4

Variable selection for the determination of total polar materials in fried oils by near infrared spectroscopy

Mari M Cascant, Salvador Garrigues, Miguel de la Guardia

Journal of Near Infrared Spectroscopy

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