Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach by Kumar Gaurav, Naresh Kumar Mehta, Ranendra Kumar Majumdar, M. Bhargavi Priyadarshini, Prasenjit Pal, K. A. Martin Xavier, Sanjeev Sharma

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Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. by Hussein, Rabeaah

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Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips by Alieh Rezagholizade-shirvan, Mahboubeh Kalantarmahdavi, Mohammad Reza Amiryousefi

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Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying by María Gabriela Vernaza, Yoon Kil Chang

Subjects: “…Deep frying…”
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Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time by Kelvin Adrah, Daniel Ananey-Obiri, Reza Tahergorabi

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Synergic effects of exercise training and octopamine on peroxisome proliferator-activated receptor-gamma coactivator -1a and uncoupling protein 1 mRNA in heart tissue of rat treated with deep frying oil by Pantea Kianmehr, Mohammad Ali Azarbayjani, Maghsoud Peeri, Parvin Farzanegi

Subjects: “…Deep frying oil…”
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Curry leaf (Murraya koeneigii) extract as a natural source of antioxidants for enhancing the oxidative and thermal stability of ghee by Mohammed Arshath, M. P. Rahila, M. P. Divya, J. L. Smitha, S. Athira, P. Sudheerbabu

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Acrylamide formation in air-fried versus deep and oven-fried potatoes by Semra Navruz-Varlı, Hande Mortaş

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Influence of Two Frying Methods on the Quality and Flavor of Hairtail by Yixuan DING, Ting ZHOU, Yueqin LIAO, Huimin LIN, Bin ZHANG, Shanggui DENG, Xiaomin ZHOU

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Quality Change of Crayfish (Procambarus clarkii) Tail during Frying by Xinlei DONG, Liang YI, Shiyu DONG, Shutian MA, Xiaoling LIU

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Recycled cooking oils used for street foods in Kampala, Uganda: Quality and recycling frequency by Emmanuel Okalany, Stellah Byakika, Ivan Muzira Mukisa

Subjects: “…Deep-fried foods…”
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A Traceability System for Sulfonamide Residues in Chicken Meat-Balls by Mohammad Rashedi, Ismail Fitry

“…The SAs concentration was reduced at the same time the internal temperature increased during boiling and deep-frying. There were negative correlations for deep-frying and micro-waving between the SAs concentration and weight changes parameters. …”
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The effect of storage and different cooking methods on the nutritional quality of chicken breast by Shukri, Suzyelawati Mohd

“…The results show that storage chicken meat prepared by deep-frying methods had significantly (P 0.05) lowest moisture content (58.46%) compared to other type of cooking. …”
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Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion by He Jiang, Wenwei Chen, Zhenbao Jia, Fei Tao

“…Consumers should consider the potential hazards of food containing short‐term deep‐frying oil.…”
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A new generation of frying oils by H. Sakurai, T. Yoshihashi, H.T.T. Nguyen, J. Pokorný

“…Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. …”
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A matlab-based graphical user interface (GUI) to predict the food quality during frying process by Siti Nabihah, Othman

“…The phenomena of heat and mass transfer are occur during deep frying process due to physicochemical changes that affects the colour and moisture content of food quality. …”

Comparative study of frying to other cooking techniques influence on the nutritive value by A. Bognár

“…In the majority of cases frying including deep frying also retained the vitamins B1, B2, B6 and C better than boiling, steaming and stewing.…”
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Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types by NN Arguelo, ERM Garcia, JA Ferreira de Lara, ALJ Ferraz

“…Chicken inner fillets submitted to deep frying and cooked in a microwave oven presented greater lipid oxidation than the other cooking methods, and deep frying resulted in the highest cooking weight loss. …”
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Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant by Cristina Samaniego-Sánchez, Sandra Teresita Martín-del-Campo, Ma. Claudia Castañeda-Saucedo, Rosa María Blanca-Herrera, José Javier Quesada-Granados, Jessica del Pilar Ramírez-Anaya

“…Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). …”
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Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets by Poh, Yee Choo, Azlan, Azrina, Khoo, Hock Eng

“…Deep frying and grilling methods showed a significant reduction of DHA and EPA contents in all fish fillets compared with steaming and baking in foil. …”
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