Effect of Oil Types and Frying Cycles on Flavor Compounds of French Fries during Deep-frying

2020 ◽  
Author(s):  
Lirong Xu
Keyword(s):  
French Fries ◽  
Flavor Compounds ◽  
Deep Frying

Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

2013 ◽  
Vol 115 (8) ◽  
pp. 935-945 ◽  
Author(s):  
Katharina Domitila Petersen ◽  
Gerhard Jahreis ◽  
Mechthild Busch-Stockfisch ◽  
Jan Fritsche
Keyword(s):  
Frying Oil ◽  
French Fries ◽  
Deep Frying ◽  
Sensory Assessment

scholarly journals Effects of ultrasonicated methylcellulose coating on French fries during deep frying process

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Hwee Ying Lua ◽  
Mohd Nazli Naim ◽  
Mohd Afandi P. Mohammed ◽  
Fariza Hamidon ◽  
Noor Fitrah Abu Bakar
Keyword(s):  
French Fries ◽  
Deep Frying ◽  
Frying Process

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

2013 ◽  
Vol 78 (7) ◽  
pp. C978-C984 ◽  
Author(s):  
Gabriel Abraham Cardoso-Ugarte ◽  
C. Christian Morlán-Palmas ◽  
María Elena Sosa-Morales
Keyword(s):  
Essential Oil ◽  
Palm Olein ◽  
French Fries ◽  
Deep Frying

French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract

2012 ◽  
Vol 48 (6) ◽  
pp. 1165-1171 ◽  
Author(s):  
Antonia Chiou ◽  
Nick Kalogeropoulos ◽  
Panayiota Efstathiou ◽  
Meropi Papoutsi ◽  
Nikolaos K. Andrikopoulos
Keyword(s):  
Leaf Extract ◽  
French Fries ◽  
Deep Frying ◽  
Olive Leaf ◽  
Olive Leaf Extract
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