Deep fat frying of foods: A critical review on process and product parameters

Overview on mitigation of acrylamide in starchy fried and baked foods

(2018) Gurunathan Baskar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Edible coatings minimize fat uptake in deep fat fried products: A review

(2017) Mia Kurek et al.   FOOD HYDROCOLLOIDS

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

(2017) Giorman Cruz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of pre-drying on the quality of frying oil and potato slices

(2017) T.D. Capar et al.   Quality Assurance and Safety of Crops & Foods

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

(2016) Xiaojian Quan et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips

(2016) Lin Yu et al.   FOOD HYDROCOLLOIDS

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

(2016) Hamed Hosseini et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

(2016) Jung-Min Park et al.   Korean Journal for Food Science of Animal Resources

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

(2015) E. Paz-Gamboa et al.   CyTA-Journal of Food

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

(2015) A. B. Oyedeji et al.   HEAT AND MASS TRANSFER

Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying

(2015) Jalal Dehghannya et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

(2015) Maria del Rocio Teruel et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity and quality of red and purple flesh potato chips

(2015) Agnieszka Kita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2015) E. Paz-Gamboa et al.   CyTA-Journal of Food

Overweight and Obesity Epidemic in Developing Countries: A Problem with Diet, Physical Activity, or Socioeconomic Status?

(2014) Trishnee Bhurosy et al.   TheScientificWorldJOURNAL

Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

(2013) Neelam Gulia et al.   JOURNAL OF FOOD QUALITY

Frying of Potatoes: Physical, Chemical, and Microstructural Changes

(2012) Franco Pedreschi   DRYING TECHNOLOGY

Experimental study on transport mechanisms during deep fat frying of chicken nuggets

(2012) Sravan Lalam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of vacuum-packaging on the changes of Russian sturgeon muscle lipids during frozen storage

(2011) Dessislav Balev et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices

(2011) Mohammed K. Al-Khusaibi et al.   Food and Bioprocess Technology

Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices

(2010) O.P. Sobukola et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product

(2009) Uma Tiwari et al.   Food and Bioprocess Technology

OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY

(2009) OLAJIDE PHILIP SOBUKOLA et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of the deep frying process in coated and uncoated dough systems

(2007) R. Bertolini Suárez et al.   JOURNAL OF FOOD ENGINEERING