Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours by Asuka Taniguchi, Nami Kyogoku, Hiroko Kimura, Tsubasa Kondo, Keiko Nagao, Rie Kobayashi

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Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process by Ana Patricia Sousa, Manuela Vaz Velho, Manuel Alves, Rita Pinheiro

“…It’s also intended to compare physicochemical characteristics of the Rissol obtained, using oven regeneration process and traditional deep-frying, and consumer's acceptability of oven regenerated Rissol. …”
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The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets by Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L. Xiong

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Effect of Yellowstripe scad (Selaroides leptolepis) protein hydrolysate in the reduction of oil uptake in deep-fried squid by Hau, Eng Huan, Mat Amin, Amiza, Mohd Zin, Zamzahaila, Shaharuddin, Noor Azmi, Mohd Zainol, Mohamad Khairi

“…The purpose of this study was to determine the reduction of oil in deep-fried squid by the incorporation of protein hydrolysate and to discuss its effect. …”
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Vitamins by Baltasar Ruiz-Roso

Subjects: “…deep-frying…”
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Effect of process variables in the production of fried green plantain in vacuum by Francisco J Castellanos-Galeano, Andrés Chavez-Salazar M, Lorenzo J Martínez-Hernández

Subjects: “…Deep frying…”
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Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips by Jaswir, Irwandi

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Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity by Raffaele Romano, Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, Alessandra Durazzo, Massimo Lucarini, Patricia Severino, Eliana B. Souto, Antonello Santini

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The Anti-inflammatory Effects of Aerobic Training and Octopamine Consumption in the Heart Tissue of Rats Fed Deep-Fried Oil by Faegheh Jafari Amoli, Seyed Ali Hosseini, Mohammad Ali Azarbayjani, Parvin Farzanegi Arkhazloo

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Investigating fat reduction absorption and sensory properties for Kubeh during deep frying using carob as coating films by Malak Angor

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Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat by Jianhua Tang, Cong Xie, Wenping Chang, Zhenyang Quan, Xiangli Ding

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Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction by Jiaqi Feng, Jiwang Chen, Chaofan Chen, Zijun Yuan, E. Liao, Wenshui Xia, Douglas G. Hayes

“…To understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w/w, respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. …”
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Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends by Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Lai, Oi Ming

“…The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better(P<0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the five consecutive days of frying. …”
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Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries by Hussein, Rabeaah

“…Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries…”
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Effects of Polysaccharide Hydrocolloids on Dough Characteristics of Quick-frozen Raw-dough Sticks and the Quality of Deep-fried Dough Sticks by Xinyu LIU, Junjun GUAN, Zhaoyong XU, Mingjun ZHENG, Jinfeng ZHU, Shijia SONG, Feng GAO

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Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates by Shan He, Shan He, Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao

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Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process by Xiaoyu Huang, Yue You, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang

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Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance by Benlun Hu, Runlin Wu, Jingwen Sun, Haonan Shi, Caihua Jia, Ru Liu, Jianhua Rong

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EFFECT OF ADDITION OF DIETARY FIBER IN COATING MIXTURES ON A TEXTURAL PROPERTIES AND OIL UPTAKE IN DEEP FRIED CHICKEN MEAT by S. Karlovic, D. Jezek, B. Tripalo, M. Brncic, T. Bosiljkov

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PENGARUH PEMBERIAN MINYAK DEEP FRYING TERHADAP PERUBAHAN HISTOPATOLOGI JANTUNG TIKUS PUTIH (Rattus novergicus strain wistar) by Lianda Destrin Nurfadilah, Sri Adilla Nurainiwati, S.M Agustini

“…Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). …”
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