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Articles (43)

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1-10 of 43 results for frying oil

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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: 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: Comparative Evaluation of Regenerative Capacity of Different Adsorbents and Filters for Degraded Frying Oil

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Research article

First published 2006-04

Comparative Evaluation of Regenerative Capacity of Different Adsorbents and Filters for Degraded Frying Oil

S. S. Phogat, G. S. Mittal, Y. Kakuda

Food Science and Technology International

Select article: Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy

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Research article

First published 2018-7

Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy

Antonia M Calero, Estrella Muñoz, Dolores Pérez-Marin [...]

Applied Spectroscopy

Select article: Application of blast furnace slag as a catalyst for catalytic cracking of used frying sunflower oil

Free access

Research article

First published 2016-3

Application of blast furnace slag as a catalyst for catalytic cracking of used frying sunflower oil

Yakup Kar, Zafer Gürbüz

Energy Exploration & Exploitation

Select article: Salt Water-Acclimated Pink Salmon Fry (Oncorhynchus gorbuscha) Develop Stress-Related Visceral Lesions after 10-Day Exposure to Sublethal Concentrations of the Water-Soluble Fraction of North Slope Crude Oil

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Research article

First published 2001-08

Salt Water-Acclimated Pink Salmon Fry (Oncorhynchus gorbuscha) Develop Stress-Related Visceral Lesions after 10-Day Exposure to Sublethal Concentrations of the Water-Soluble Fraction of North Slope Crude Oil

Dawna G. Brand, Ron Fink, William Bengeyfield [...]

Toxicologic Pathology

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

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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

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

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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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