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Articles (29)

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1-10 of 29 results for used frying oil

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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: Utilization of waste vegetable oil methyl esters as lubricant oil

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Research article

First published 2021-10

Utilization of waste vegetable oil methyl esters as lubricant oil

Güler Öncü, Ertuğrul Durak

Proceedings of the Institution of Mechanical Engineers,Part J: Journal of Engineering Tribology

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: 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: 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: 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: Some Changes in Potato Chips During Frying Observed by Confocal Laser Scanning Microscopy (CLSM)

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Research article

First published 2002-08

Some Changes in Potato Chips During Frying Observed by Confocal Laser Scanning Microscopy (CLSM)

F. Pedreschi, J.M. Aguilera

Food Science and Technology International

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: 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

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