TENDANCES AU MOUSSAGE DES HUILES DE FRITURE. VIII. INFLUENCE DES PHOSPHATIDES SUR LE MOUSSAGE DES HUILES DE FRITUREOHTA S; UDAGAWA T; IMOTO M et al.1978; YUKAGAKU; JPN; DA. 1978; VOL. 27; NO 5; PP. 298-303; ABS. ENG; BIBL. 9 REF.Article

FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON : MODEL SYSTEM STUDIES = FORMATION DE N-NITROSOPYRROLIDINE DANS LE LARD FRIT : ETUDES EN SYSTEME MODELELEE ML; GRAY JI; PEARSON AM et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 820-824; BIBL. 15 REF.; 7 TABL.Article

EFFECTS OF FRYING PROCEDURES AND COMPOSITIONAL FACTORS ON THE TEMPERATURE PROFILE OF BACON = EFFETS DES PROCEDES DE FRITURE ET DE FACTEURS DE COMPOSITION SUR LE PROFIL DE TEMPERATURE DU LARDLEE ML; GRAY JI; PEARSON AM et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 817-927; 4 P.; BIBL. 24 REF.; 4 FIG.,/1 TABL.Article

CHEMICAL REACTIONS INVOLVED IN THE DEEP-FAT FRYING OF FOODS : IX. IDENTIFICATION OF THE VOLATILE DECOMPOSITION PRODUCTS OF TRIOLEIN = REACTIONS CHIMIQUES IMPLIQUEES DANS LA FRITURE EN PLEINE HUILE : IX. IDENTIFICATION DES PRODUITS VOLATILS DE DECOMPOSITION DE LA TRIOLEINEMAY WA; PETERSON RJ; CHANG SS et al.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 5; PP. 990-995; BIBL. 16 REF.; 6 FIG./2 TABL.Article

AN INVESTIGATION INTO THE POTENTIAL FORMATION OF N-SUBSTITUTED AMIDES AND THEIR NITROSATED DERIVATIVES DURING THE FRYING OF BACON = RECHERCHES RELATIVES A LA FORMATION POSSIBLE D'AMIDES N-SUBSTITUES ET DE LEURS DERIVES NITROSES LORS DE LA FRITURE DU LARDFOOLADI MH; GRAY JI; PEARSON AM et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 3; PP. 527-530; BIBL. 17 REF.; 2 FIG./1 TABL.Article

Evaluating non-stick properties of different surface materials for contact fryingASHOKKUMAR, Saranya; ADLER-NISSEN, Jens.Journal of food engineering. 2011, Vol 105, Num 3, pp 537-544, issn 0260-8774, 8 p.Article

FACTORS AFFECTING THE N-NITROSOTHIAZOLIDINE CONTENT OF BACON = LES FACTEURS INFLUENCANT LA TENEUR EN N-NITROSOTHIAZOLIDINE DU LARDPENSABENE JW; FIDDLER W.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1452-1454; BIBL. 17 REF.; 4 TABL.Article

STUDY OF SOME FACTORS AFFECTING FRYING FAT DETERIORATIONGERE A.1983; FETTE SEIFEN ANSTRICHM.; ISSN 0015-038X; DEU; DA. 1983; VOL. 85; NO 1; PP. 18-23; BIBL. 92 REF.Article

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

Modelling of energy flows in potato crisp frying processesWU, H; JOUHARA, H; TASSOU, S. A et al.Applied energy. 2012, Vol 89, Num 1, pp 81-88, issn 0306-2619, 8 p.Conference Paper

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

Effect of frying time on acrylamide content and quality aspects of French friesROMANI, Santina; BACCHIOCCA, Mara; ROCCULI, Pietro et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 555-560, issn 1438-2377, 6 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

Investigation of the formation of (E)-2-butenal in oils and foods during fryingPAPASTERGIADIS, Antonios; FATOUH, Amr; SHRESTHA, Kshitij et al.Food research international. 2014, Vol 62, pp 43-49, issn 0963-9969, 7 p.Article

Microstructural approach to understand oil absorption during vacuum and atmospheric fryingDUEIK, V; MORENO, M. C; BOUCHON, P et al.Journal of food engineering. 2012, Vol 111, Num 3, pp 528-536, issn 0260-8774, 9 p.Article

EFFICACY OF THE ANTIOXIDANTS BHA AND BHT IN PALM OLEIN DURING HEATING AND FRYING = EFFICACITE DES ANTIOXYDANTS BHA ET BHT LORS DU CHAUFFAGE ET DE LA FRITURE DE L'OLEINE DE PALMEAUGUSTIN MA; BERRY SK.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 8; PP. 1520-1523; BIBL. 24 REF.; 2 TABL.Article

CHEMICAL AND BIOLOGICAL PROPERTIES RELATED TO TOXICITY OF HEATED FATSALEXANDER JC.1981; J. TOXICOL. ENVIRON. HEALTH; ISSN 0098-4108; USA; DA. 1981; VOL. 7; NO 1; PP. 125-138; BIBL. 3 P.Article

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

BF₃-H₂O catalyzed Fries rearrangement of phenolic estersSURYA PRAKASH, G. K; PANIA, Chiradeep; MATHEW, Thomas et al.Catalysis letters. 2007, Vol 114, Num 1-2, pp 24-29, issn 1011-372X, 6 p.Article

Fries rearrangement of phenyl acetate over sulfonic modified mesostructured SBA-15 materialsVAN GRIEKEN, Rafael; MELERO, Juan A; MORALES, Gabriel et al.Applied catalysis. A, General. 2005, Vol 289, Num 2, pp 143-152, issn 0926-860X, 10 p.Article

Effect of frying variables on French fry propertiesKALOGIANNI, Eleni P; SMITH, Peter G.International journal of food science & technology. 2013, Vol 48, Num 4, pp 758-770, issn 0950-5423, 13 p.Article

EFFECT OF SUBSTRATES ON CHANGES OF FATS AND OILS DURING FRYING = INFLUENCE DU SUBSTRAT SUR LES MODIFICATIONS DES HUILES ET GRAISSES AU COURS DE LA FRITUREPOKORNY J.1980; RIV. ITAL. SOSTANZE GRASSE; ITA; DA. 1980; VOL. 57; NO 5; PP. 222-225; ABS. ITA; BIBL. 48 REF.Article

CHANGES OF COTTON SEED OIL DURING DEEP FAT FRYING OF FOODSEL KHATEEB SZ; EL ZEANY BA.1983; RIVISTA ITALIANA DELLE SOSTANZE GRASSE; ISSN 0035-6808; ITA; DA. 1983; VOL. 60; NO 2; PP. 73-76; ABS. ITA; BIBL. 27 REF.Article

UTILIZACION DE ALGUNOS ACEITES EN FRITURAS REPETIDAS. CAMBIOS EN LAS GRASAS Y ANALISIS SENSORIAL DE LOS ALIMENTOS FRITOS = UTILISATION DE QUELQUES HUILES EN FRITURES REPETEES. MODIFICATIONS DES GRAISSES ET ANALYSE SENSORIELLE DES PRODUITS FRITSVARELA G; MOREIRAS VARELA O; RUIZ ROSO B et al.1983; GRASAS Y ACEITES (SEVILLA); ISSN 0017-3495; ESP; DA. 1983; VOL. 34; NO 2; PP. 101-107; ABS. ENG/FRE; BIBL. 29 REF.; 3 FIG./3 TABL.Article

Sitosterol as an antioxidant in frying oilsSINGH, Ashutosh.Food chemistry. 2013, Vol 137, Num 1-4, pp 62-67, issn 0308-8146, 6 p.Article