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Ensuring the health and safety of fried foods

(2013) Richard F. Stier   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Heat-oxidation stability of palm oil blended with extra virgin olive oil

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Oil Absorption Mechanism of Fried Food During Cooling Process

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Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids

(2009) A.J. Andreu-Sevilla et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

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

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Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

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Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

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