Related references
Note: Only part of the references are listed.Ensuring the health and safety of fried foods
Richard F. Stier
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying
Roman Przybylski et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)
Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures
Kathleen Warner et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Effect of alpha-tocopherol, alpha-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature
Nalda Romero et al.
FOOD CHEMISTRY (2007)
Use of palm oil for frying in comparison with other high-stability oils
Bertrand Matthaeus
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)
Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils
B Matthäus
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
Kinetics of acrylamide formation during traditional and vacuum frying of potato chips
C Granda et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2005)
Color changes and acrylamide formation in fried potato slices
F Pedreschi et al.
FOOD RESEARCH INTERNATIONAL (2005)
Effect of tocopherols on the frying stability of regular and modified canola oils
L Normand et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)