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Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour

Authors: Thanatuksorn, Pariya; Kajiwara, Kazuhito; Suzuki, Toru

Source: Journal of the Science of Food and Agriculture, Volume 90, Number 1, 15 January 2010 , pp. 13-20(8)

Publisher: John Wiley & Sons, Ltd.

Modeling the Dehydration of Apple Slices by Deep Fat Frying

Authors: Bravo, J.; Sanjuan, N.; Ruales, J.; Mulet, A.

Source: Drying Technology, Volume 27, Number 6, June 2009 , pp. 782-786(5)

Publisher: Taylor and Francis Ltd

Chemical and Sensory Characteristics of Products Fried in High-Oleic, Low-Linolenic Rapeseed Oil

Authors: Matthäus, Bertrand; Haase, Norbert; Unbehend, Günter

Source: Journal of the American Oil Chemists' Society, Volume 86, Number 8, August 2009 , pp. 799-808(10)

Publisher: Springer

Effect of Osmotic Dehydration and Vacuum-Frying Parameters to Produce High-Quality Mango Chips

Authors: Nunes, Yolanda; Moreira, RosanaG.

Source: Journal of Food Science, Volume 74, Number 7, September 2009 , pp. E355-E362(1)

Publisher: Blackwell Publishing

Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf

Authors: Butryee, Chaniphun; Sungpuag, Pongtorn; Chitchumroonchokchai, Chureeporn

Source: International Journal of Food Sciences and Nutrition, Volume 60, Supplement 2, February 2009 , pp. 162-174(13)

Publisher: Informa Healthcare

THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES

Author: DANOWSKA-OZIEWICZ, MARZENA

Source: Journal of Food Processing & Preservation, Volume 33, Number 4, August 2009 , pp. 473-485(13)

Publisher: Blackwell Publishing

Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat Frying

Authors: Avallone, Sylvie; Rojas-Gonzalez, Juan A.; Trystram, Gilles; Bohuon, Philippe

Source: Journal of Food Science, Volume 74, Number 5, June/July 2009 , pp. C339-C347(1)

Publisher: Blackwell Publishing

Characteristics and oil absorption of deep-fat fried dough prepared from ball-milled wheat flour

Authors: Thanatuksorn, Pariya; Kajiwara, Kazuhito; Suzuki, Toru

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 3, February 2009 , pp. 363-371(9)

Publisher: John Wiley & Sons, Ltd.

Studies on Quality of Coconut Oil Blends after Frying Potato Chips

Authors: Khan, Mohammad; Asha, M.; Bhat, K.; Khatoon, Sakina

Source: Journal of the American Oil Chemists' Society, Volume 85, Number 12, December 2008 , pp. 1165-1172(8)

Publisher: Springer

Effect of raw material characteristics on the properties of fried rice-blackgram dough

Authors: Bhattacharya, Sila; Narasimha, H. V.

Source: International Journal of Food Sciences and Nutrition, Volume 59, Number 6, September 2008 , pp. 502-511(10)

Publisher: Informa Healthcare

Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils

Authors: Hack, Danielle M.; Bordi, Peter L.; Hessert, S. William

Source: Journal of Foodservice, Volume 19, Number 6, December 2008 , pp. 303-316(14)

Publisher: Blackwell Publishing

STUDIES ON EFFECT OF SHEETING METHODS ON THE EXPANSION OF PAPADS DURING DEEP FAT FRYING USING SCANNING ELECTRON MICROSCOPY

Authors: VELU, VEERAPUTHIRAN; NAGENDER, ALLANI; SATYANARAYANA, AKULA; RAO, DUBASI GOVARDHANA

Source: Journal of Food Processing & Preservation, Volume 32, Number 4, August 2008 , pp. 669-680(12)

Publisher: Blackwell Publishing

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

Authors: Ziaiifar, Aman Mohammad; Achir, Nawel; Courtois, Francis; Trezzani, Isabelle; Trystram, Gilles

Source: International Journal of Food Science & Technology, Volume 43, Number 8, August 2008 , pp. 1410-1423(14)

Publisher: Blackwell Publishing

Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying process

Authors: Farag, Radwan S.; Farag, Mostafa M.; Ali, Rehab F.M.

Source: International Journal of Food Science & Technology, Volume 43, Number 7, July 2008 , pp. 1306-1315(10)

Publisher: Blackwell Publishing

Quality changes in mixtures of hydrogenated and non-hydrogenated oils during frying

Authors: Li, Yungsheng; Ngadi, Michael; Oluka, Sylvester

Source: Journal of the Science of Food and Agriculture, Volume 88, Number 9, July 2008 , pp. 1518-1523(6)

Publisher: John Wiley & Sons, Ltd.

DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY

Authors: SOBUKOLA, OLAJIDE P.; AWONORIN, SAMUEL O.; SANNI, LATEEF O.; BAMIRO, FRANCIS O.

Source: Journal of Food Processing & Preservation, Volume 32, Number 3, June 2008 , pp. 343-360(18)

Publisher: Blackwell Publishing

The Development of a Novel Cooking Method (Alternate Roasting with Its Own Fat) for Chicken to Improve Nutritional Value

Authors: Kim, J.H.; Park, H.G.; Jung, H.; Kim, J.K.; Oh, S.S.; Shin, D.H.; Lim, E.J.; Kim, Y.J.

Source: Journal of Food Science, Volume 73, Number 4, May 2008 , pp. S180-S184(1)

Publisher: Blackwell Publishing

Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips

Authors: Perez-Tinoco, Maria Rosalba; Perez, Ana; Salgado-Cervantes, Marco; Reynes, Max; Vaillant, Fabrice

Source: Journal of the Science of Food and Agriculture, Volume 88, Number 6, 30 April 2008 , pp. 945-953(9)

Publisher: John Wiley & Sons, Ltd.

A Different Perspective to Study the Effect of Freeze, Air, and Osmotic Drying on Oil Absorption during Potato Frying

Authors: Moreno, M.C.; Bouchon, P.

Source: Journal of Food Science, Volume 73, Number 3, April 2008 , pp. E122-E128(1)

Publisher: Blackwell Publishing

Preparation of Low-Fat Uptake Doughnut by Dry Particle Coating Technique

Authors: Lee, J.-S.; Kim, B.-K.; Kim, K.-H.; Park, D.-J.

Source: Journal of Food Science, Volume 73, Number 3, April 2008 , pp. E137-E142(1)

Publisher: Blackwell Publishing