نتائج البحث

Investigating fat reduction absorption and sensory properties for Kubeh during deep frying using carob as coating films

• Authors : Malak Angor

Subjects: coating films; carob; deep-fat frying

• Source: Frontiers in Sustainable Food Systems, Vol 7 (2023)

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Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil.

• Authors : Ben Hammouda, Ibtissem¹; Zribi, Akram¹; Ben Mansour, Amir¹

Subjects: *OLIVE oil analysis; *PALM oil; *DEEP frying

• Source: European Food Research & Technology. Jul2017, Vol. 243 Issue 7, p1219-1227. 9p.

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A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing.

• Authors : Gertz, Christian¹; Aladedunye, Felix²; Matthäus, Bertrand³

• Source: European Journal of Lipid Science & Technology. Nov2017, Vol. 119 Issue 11, pn/a-N.PAG. 16p.

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Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries.

• Authors : Petersen, Katharina Domitila¹; Jahreis, Gerhard²; Busch‐Stockfisch, Mechthild¹

• Source: European Journal of Lipid Science & Technology. Aug2013, Vol. 115 Issue 8, p935-945. 11p.

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REDUCING FAT UPTAKE DURING DEEP-FRYING OF MINCED CHICKEN MEAT-BALLS BY COATING THEM WITH DIFFERENT MATERIALS, EITHER ALONE OR IN COMBINATION.

• Authors : AL-ABDULLAH, BASEM M.¹ ; ANGOR, MALAK M.²; AL-ISMAIL, KHALID M.¹

Subjects: *CHICKEN as food; *MEATBALLS; *FOOD texture

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2011, Vol. 23 Issue 3, p331-337. 7p.

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مدل سازي کینتیک تغییر رنگ گوشت شترمرغ حین سرخ شدن عمیق به کمک پردازش تصویر .

• Authors : محمدعلی حصاري نژ¹; محمدرضا امیریوس&²

Subjects: *COMPUTER vision; *DEEP frying; *COLORIMETRY

• Source: Journal of Food Science & Technology (2008-8787). May2021, Vol. 18 Issue 111, p361-369. 9p.

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Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying.

• Authors : Aydınkaptan, E.¹; Mazı, I. Barutçu¹

Subjects: *SUNFLOWER seed oil; *VEGETABLE oils; *FRENCH fries

• Source: Grasas y Aceites. Jul-Sep2017, Vol. 68 Issue 3, p1-12. 12p.

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The effect of rosemary extract on 3-MCPD and glycidyl esters during frying.

• Authors : Yıldırım, A.¹; Yorulmaz, A.¹

Subjects: *ROSEMARY; *PLANT extracts; *ESSENTIAL oils

• Source: Grasas y Aceites. Oct-Dec2018, Vol. 69 Issue 4, p1-7. 7p.

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Study of oil uptake during deep-fat frying of Taro ( Colocasia esculenta ) chips.

• Authors : Paz-Gamboa, E.¹ (AUTHOR); Ramírez-Figueroa, E.¹ (AUTHOR); Vivar-Vera, M.A.¹ (AUTHOR)

Subjects: *BLANCHING (Cooking); *TARO; *DEEP frying

• Source: CyTA: Journal of Food. Nov2015, Vol. 13 Issue 4, p506-511. 6p.

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Ensuring the health and safety of fried foods.

• Authors : Stier, Richard F.¹

• Source: European Journal of Lipid Science & Technology. Aug2013, Vol. 115 Issue 8, p956-964. 9p.

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