Cross-linking of wheat starch improves the crispness of deep-fried battered foodPRIMO-MARTIN, C.Food hydrocolloids. 2012, Vol 28, Num 1, pp 53-58, issn 0268-005X, 6 p.Article

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy propertiesPRIMO-MARTIN, C; SANZ, T; STERINGA, D. W et al.Food hydrocolloids. 2010, Vol 24, Num 8, pp 702-708, issn 0268-005X, 7 p.Article

Nitrosamines in fried-out bacon fat and its use as a cooking oil = Les nitrosamines dans l'huile obtenue lors de la friture du lard et son utilisation comme huile de fritureHOTCHKISS, J. H; VECCHIO, A. J.Food technology (Chicago). 1985, Vol 39, Num 1, pp 67-73, issn 0015-6639Conference Paper

Influence of reducing sugars and amino acids in the color development of fried potatoes = Influence des sucres réducteurs et des acides aminés sur le développement de la couleur des pommes de terre fritesMARQUEZ, G; ANON, M. C.Journal of food science. 1986, Vol 51, Num 1, pp 157-160, issn 0022-1147Article

N-nitrosamine ingestion from consumer-cooked bacon = Ingestion de N-nitrosamines contenues dans du lard de poitrine cuit par le consommateurVECCHIO, A. J; HOTCHKISS, J. H; BISOGNI, C. A et al.Journal of food science. 1986, Vol 51, Num 3, pp 754-756, issn 0022-1147Article

Ames mutagenicity tests of repeatedly heated edible oils = Test de mutagénicité (test d'Ames) des huiles alimentaires chauffées plusieurs foisVAN GASTEL, A; MATHUR, R; ROY, V. V et al.Food and chemical toxicology. 1984, Vol 22, Num 5, pp 403-405, issn 0278-6915Article

Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using ¹H nuclear magnetic resonanceMARTINEZ-YUSTA, Andrea; GUILLEN, María D.Food research international. 2014, Vol 62, pp 998-1007, issn 0963-9969, 10 p.Article

Effects of frying on polar material and free fatty acids in soybean oilsFANG WANG; LIANZHOU JIANG; XIUQING ZHU et al.International journal of food science & technology. 2013, Vol 48, Num 6, pp 1218-1223, issn 0950-5423, 6 p.Article

Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individualsFERREIRO-VERA, Carlos; PRIEGO-CAPOTE, Feliciano; MATA-GRANADOS, José M et al.Food chemistry. 2013, Vol 136, Num 2, pp 576-584, issn 0308-8146, 9 p.Article

Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configurationCARRIERI, Gabriella; ANESE, Monica; QUARTA, Barbara et al.Journal of food engineering. 2010, Vol 98, Num 2, pp 141-149, issn 0260-8774, 9 p.Article

Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operationsBANSAL, Geeta; WEIBIAO ZHOU; BARLOW, Philip J et al.Food chemistry. 2010, Vol 121, Num 2, pp 621-626, issn 0308-8146, 6 p.Article

Enhancement of shortening stability by incorporation of butteroil = Amélioration, par incorporation d'huile de beurre, de la stabilité des shorteningsWHILHEM, C. L; HEYDON, J; WHITEMAN, R et al.Journal of food science. 1988, Vol 53, Num 6, pp 1838-1853, issn 0022-1147, 3 p.Article

Oil options : For deep-fat fryingTIFFANY, Tom.Food technology (Chicago). 2007, Vol 61, Num 7, issn 0015-6639, 46-56 [7 p.]Article

Standards for fats and oils = Principes de base concernant les huiles et graissesLAWSON, H. W.1985, 235 p., isbn 0-87055-467-0Book

Frying qualities of palm oil and palm olein under simulated deep-fat frying conditions = Qualité à la friture d'huile de palme et d'oléine dans des conditions simulées de friture en pleine huileYUKI, E; MORIMOTO, K.Yukagaku. 1984, Vol 33, Num 5, pp 265-269, issn 0513-398XArticle

Deep-fat frying of plantain (Musa paradisiaca L.). I. Characterization of control parametersDIAZ, A; TOTTE, A; GIROUX, F et al.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 5-6, pp 489-497, issn 0023-6438Article

Effects of frying parameters on physical changes of tapioca chips during deep-fat fryingVASANTI NAIR, C. K; SEOW, C. C; SULEBELE, G. A et al.International journal of food science & technology. 1996, Vol 31, Num 3, pp 249-256, issn 0950-5423Article

Quality control in deep-fat frying operationsJACOBSON, G. A.Food technology (Chicago). 1991, Vol 45, Num 2, pp 72-74, issn 0015-6639Article

Effectiveness of dimethylpolysiloxane during deep fryingMARQUEZ-RUIZ, Gloria; VELASCO, Joaquin; DOBARGANES, M. Carmen et al.European journal of lipid science and technology (Print). 2004, Vol 106, Num 11, pp 752-758, issn 1438-7697, 7 p.Conference Paper

Rôle de l'huile d'olive dans la préparation des aliments = Olive oil uses in foodVARELA, G.Revue française des corps gras. 1988, Vol 35, Num 5, pp 215-222, issn 0035-3000Conference Paper

Preparation, evaluation and analysis of a French-fry-type product from sweet potatoes = Préparation, évaluation et analyse d'un produit de type pomme de terre frite obtenu à partir de patates doucesWALTER, W. M. JR; HOOVER, M. W.Journal of food science. 1986, Vol 51, Num 4, pp 967-970, issn 0022-1147Article

Effect of bacon composition and processing on N-nitrosamine formation = Effets de la composition et du traitement du lard de poitrine sur la formation de N-nitrosaminesSKRYPEC, D. J; GRAY, J. I; MANDAGERE, A. K et al.Food technology (Chicago). 1985, Vol 39, Num 1, pp 74-79, issn 0015-6639Conference Paper

Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoesBOSKOU, George; SALTA, Fotini N; CHIOU, Antonia et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 2, pp 109-115, issn 1438-7697, 7 p.Article

Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken FingersBARUTCU, Isil; MCCARTHY, Michael J; SEO, Young-Seob et al.Journal of food science. 2009, Vol 74, Num 5, issn 0022-1147, E234-E240Article

Effect of flavonoids on the oxidative stability of corn oil during deep fryingNAZ, Shahina; SIDDIQI, Rahmanullah; SYED ASAD SAYEED et al.International journal of food science & technology. 2008, Vol 43, Num 10, pp 1850-1854, issn 0950-5423, 5 p.Article