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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

Provenance of the Oil in Par-Fried French Fries after Finish FryingAL-KHUSAIBI, Mohammed; GORDON, Michael H; LOVEGROVE, Julie A et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E32-E36Article

EFFECT OF SHORTENING COLOR, FRYING TEMPERATURE, AND COATING INGREDIENTS ON COLOR OF FRIED CHICKEN PARTS = EFFETS DE LA COULEUR DU SHORTENING, DE LA TEMPERATURE DE FRITURE ET DES INGREDIENTS D'ENROBAGE SUR LA COULEUR DES MORCEAUX DE POULET FRITSWAIMALEONGORA EK C; CHEN TC.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 5; PP. 793-797; BIBL. 11 REF.; 3 FIG./3 TABL.Article

A RESEARCH NOTE. METHOD OF PREPARATION AND SENSORY EVALUATION OF SWEET POTATO PATTIES = NOTE DE RECHERCHE. METHODE DE PREPARATION ET ANALYSE SENSORIELLE DES PATES DE PATATES DOUCESHOOVER MW; WALTER WM JR; GIESBRECHT FG et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1568-1569; BIBL. 6 REF.; 2 TABL.Article

MEASUREMENTS OF FRYING FAT DETERIORATION: A BRIEF REVIEWFRITSCH CW.1981; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1981; VOL. 58; NO 3; PP. 272-274; BIBL. 15 REF.Conference Paper

ERNAEHRUNGSPHYSIOLOGISCHE EIGENSCHAFTEN VON FRITIERFETTEN = CARACTERISTIQUES PHYSIOLOGIQUES NUTRITIVES DES GRAISSES FRITESLANG K.1978; Z. ERNAEHR.-WISSENSCH., SUPPL.; DEU; DA. 1978; NO 21; PP. 1-61; ABS. ENG; BIBL. 38 REF.Serial Issue

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

EVALUATION OF NEW METHODS FOR THE ASSESSMENT OF USED FRYING OILSPARADIS AJ; NAWAR WW.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 449-451; BIBL. 22 REF.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

Effect of frying conditions on moisture, fat, and density of papadMATH, R. G; VELU, V; NAGENDER, A et al.Journal of food engineering. 2004, Vol 64, Num 4, pp 429-434, issn 0260-8774, 6 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

EFFECTS OF MEAT COMPOSITION AND COOKING CONDITIONS ON MUTAGEN FORMATION IN FRIED GROUND BEEF. = EFFET DE LA COMPOSITION DE LA VIANDE ET DES CONDITIONS DE CUISSON SUR LA FORMATION DE SUBSTANCES MUTAGENES DANS LA VIANDE HACHEE FRITE DE BOEUF.BJELDANES LF; MORRIS MM; TIMOURIAN H et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 1; PP. 18-21; BIBL. 11 REF.; 6 FIG./1 TABL.Article

RESULTS OF A COLLABORATIVE STUDY ON DETERMINATION OF POLAR COMPOUNDS IN FRYING FATSWESSELS H.1983; PURE AND APPLIED CHEMISTRY; ISSN 0033-4545; GBR; DA. 1983; VOL. 55; NO 8; PP. 1381-1385; BIBL. 7 REF.Article

A COMPLEX PROCEDURE FOR THE ANALYSIS OF USED FRYING FATSGERE A.1983; FETTE, SEIFEN, ANSTRICHMITTEL; ISSN 0015-038X; DEU; DA. 1983; VOL. 85; NO 3; PP. 111-117; ABS. GER; BIBL. 47 REF.Article

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

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