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1-7 of 7 results for frying in olive oil

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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

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Research article

First published 2013-2

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Anastasios Zotos, Akylas Kotaras, Emmanouil Mikras

Food Science and Technology International

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Research article

First published 2000-10

Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva

A.M. Pérez-Granados, M.P. Vaquero, M.P. Navarro

Food Science and Technology International

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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

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Other

First published 2003-08

Comparative Effects of the Fat Extracted from Raw and Fried Sardines Upon Rat Growth and Zinc Bioavailability

A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro

Food Science and Technology International

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Research article

First published 2009-06

Genotoxicity of Aqueous Extract From Heated Cooking Oils and its Suppression by Lactobacilli

M. Isidori, A. Parrella

Food Science and Technology International

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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