Mechanism and reduction of fat uptake in deep-fat fried foods

Author： Mellema M.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.14, Iss.9, 2003-09, pp. : 364-373

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Utilization of Jojoba Oil for Deep-fat Frying of Foods

By Saguy I.S.   Shani A.   Weinberg P.   Garti N.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 573-577

Academic Press

Access to resources Recommend Favorite

Dynamics of Oil Uptake during Deep-Fat Frying of Potato Slices

By Ufheil G.   Escher F.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 640-644

Academic Press

Access to resources Recommend Favorite

Enhancement of the Shelf-life of Deep Fat Fried Cashewnuts

By Sharma G.K.   Semwal A.D.   Mahesh C.   Murthy M.C.N.   Arya S.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 3, 2000-05 ,pp. : 173-177

Academic Press

Access to resources Recommend Favorite

Evaluation of Argan Oil for Deep-Fat Frying

By Yaghmur A.   Aserin A.   Mizrahi Y.   Nerd A.   Garti N.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 3, 2001-05 ,pp. : 124-130

Academic Press

Access to resources Recommend Favorite

Edible Coatings for Deep-fat Frying of Starchy Products

By Mallikarjunan P.   Chinnan M.S.   Balasubramaniam V.M.   Phillips R.D.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 709-714

Academic Press

Access to resources Recommend Favorite