Frying fats: understanding chemical processes occurring during frying and the methods used to control oil degradation can greatly improve product flavor and shelflife.(ingredient challenges) (Prepared Foods)
Frying Technology and Practices (International News on Fats, Oils and Related Materials : INFORM)
Frying Performance of No-trans, Low-Linolenic Acid Soybean Oils (JAOCS, Journal of the American Oil Chemists' Society)
Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein (JAOCS, Journal of the American Oil Chemists' Society)
Used frying oil for biodiesel (International News on Fats, Oils and Related Materials : INFORM)
Frying Oil and Fat Quality Measured by Chemical, Physical, and Test Kit Analyses (JAOCS, Journal of the American Oil Chemists' Society)
Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition (International News on Fats, Oils and Related Materials : INFORM)
Oxidative Stability of Healthful Frying Oil Medium and Uptake of Inherent Nutraceuticals During Deep Frying (JAOCS, Journal of the American Oil Chemists' Society)
Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein (JAOCS, Journal of the American Oil Chemists' Society)
Monitoring deep-frying oils (International News on Fats, Oils and Related Materials : INFORM)
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