Citations (32)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Geeta Bansal, Weibiao Zhou, PhilipJ. Barlow, PranavS. Joshi, Hui
Ling Lo & Youne
Kow Chung. (2010) Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods. Critical Reviews in Food Science and Nutrition 50:6, pages 503-514.
Read now
Read now
O.P. Sobukola, S.O. Awonorin, L.O. Sanni & F.O. Bamiro. (2008) Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices. International Journal of Food Properties 11:2, pages 379-391.
Read now
Read now
Haizhen Mo, Min Zhang & Jincai Sun. (2006) Effect of Drying Process Parameters on Dehydrated Cabbage Enriched with Selenium. Drying Technology 24:12, pages 1657-1663.
Read now
Read now
Articles from other publishers (29)
Yingying Liu, Yijun Meng, Yuli Dang, Shuihuan Guo, Shanshan Qu, Jiayin Li & Yu Li. (2023)
Dynamics of quality change in process of shiitake mushroom (
Lentinus edodes
) cooking
. Journal of Food Process Engineering.
Crossref
Crossref
Tithli Sadhu, Indrani Banerjee, Sandip Kumar Lahiri & Jitamanyu Chakrabarty. (2021) Enhancement of nutritional value of fried fish using an artificial intelligence approach. Environmental Science and Pollution Research 29:14, pages 20048-20063.
Crossref
Crossref
Arackal Jose Jobil, Sakthivelan Parameshwari, Fohad Mabood Husain, Suliman Yousef Alomar, Naushad Ahmad, Fadwa Albalawi & Pravej Alam. (2021) Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception. Molecules 26:24, pages 7424.
Crossref
Crossref
Tithli Sadhu, Indrani Banerjee, Sandip Kumar Lahiri & Jitamanyu Chakrabarty. (2020) Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach. Journal of Food Process Engineering 43:9.
Crossref
Crossref
Kaibo Deng, Jiyuan Chen, Yuting Tian, Song Miao & Baodong Zheng. (2019) Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying. Innovative Food Science & Emerging Technologies 54, pages 162-171.
Crossref
Crossref
Alam Zeb. 2019. Food Frying. Food Frying
207
275
.
Adebukola T. Omidiran, Olajide P. Sobukola, Silifat A. Sanni, Lateef O. Sanni, Abdulrasaq A. Adebowale, Adebola O. Shajobi & Peter Kulakow. (2018) Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil. Food Science & Nutrition 7:2, pages 656-666.
Crossref
Crossref
Yuanyuan Ding, Liping Yang, Yuesheng Xia, Yiming Wu, Yibin Zhou & Haisong Wang. (2018) Effects of frying on starch structure and digestibility of glutinous rice cakes. Journal of Cereal Science 83, pages 196-203.
Crossref
Crossref
José Miguel Aguilera. (2018) Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 1021-1039.
Crossref
Crossref
Samira Mohammadalinejhad & Jalal Dehghannya. (2018) Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innovative Food Science & Emerging Technologies 47, pages 493-503.
Crossref
Crossref
Sunday Samuel Sobowale, Janet Adeyinka Adebiyi & Oluwafemi Ayodeji Adebo. (2017)
Optimization of blanching and frying conditions of deep-fat fried bonga fish (
Ethmalosa fimbriata
)
. Journal of Food Process Engineering 40:5, pages e12551.
Crossref
Crossref
Ayobami Olayemi Oladejo, Haile Ma, Wenjuan Qu, Cunshan Zhou, Bengang Wu, Xue Yang & Daniel I. Onwude. (2017) Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato ( Ipomea batatas ). Innovative Food Science & Emerging Technologies 43, pages 7-17.
Crossref
Crossref
A. B. Oyedeji, O. P. Sobukola, Folake Henshaw, M. O. Adegunwa, O. A. Ijabadeniyi, L. O. Sanni & K. I. Tomlins. (2017) Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips. Journal of Food Quality 2017, pages 1-10.
Crossref
Crossref
Ogan I. Mba, Marie-Josée Dumont & Michael Ngadi. (2016) Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying. Journal of the American Oil Chemists' Society 93:9, pages 1243-1253.
Crossref
Crossref
Xiaoshuan Zhang, Gege Sun, Xinqing Xiao, Yuanrui Liu & Xiaoping Zheng. (2016) Application of microbial TTIs as smart label for food quality: Response mechanism, application and research trends. Trends in Food Science & Technology 51, pages 12-23.
Crossref
Crossref
A. B. Oyedeji, O. P. Sobukola, F. O. Henshaw, M. O. Adegunwa, L. O. Sanni & K. I. Tomlins. (2015) Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer 52:5, pages 1061-1070.
Crossref
Crossref
T.A. Esan, O.P. Sobukola, L.O. Sanni, H.A. Bakare & L. Munoz. (2015) Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips. Food and Bioproducts Processing 95, pages 27-37.
Crossref
Crossref
B. Ling, J. Tang, F. Kong, E. J. Mitcham & S. Wang. (2014) Kinetics of Food Quality Changes During Thermal Processing: a Review. Food and Bioprocess Technology 8:2, pages 343-358.
Crossref
Crossref
Franco Pedreschi & Javier Enrione. 2014. Conventional and Advanced Food Processing Technologies. Conventional and Advanced Food Processing Technologies
197
220
.
O. P. Sobukola & P. Bouchon. (2014) Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks. Heat and Mass Transfer 50:6, pages 795-801.
Crossref
Crossref
Soo Dong Shim, Seung Won Jung & Seung Ju Lee. (2013) Mathematical Evaluation of Prediction Accuracy for Food Quality by Time Temperature Integrator of Intelligent Food Packaging through Virtual Experiments. Mathematical Problems in Engineering 2013, pages 1-9.
Crossref
Crossref
Semih OtlesMichael Tunick. 2011. Methods of Analysis of Food Components and Additives, Second Edition. Methods of Analysis of Food Components and Additives, Second Edition
1
14
.
Roy Lee & Qixin Zhong. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing
861
886
.
Roy Zhenhu Lee & Qixin Zhong. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing
861
886
.
OLAJIDE PHILIP SOBUKOLA, SAMUEL OLUSEGUN AWONORIN, SANNI LATEEF OLADIMEJI & BAMIRO FRANCIS OLUKAYODE. (2009) OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY. Journal of Food Process Engineering.
Crossref
Crossref
Franco Pedreschi, Claudia Cocio, Pedro Moyano & Elizabeth Troncoso. (2008) Oil distribution in potato slices during frying. Journal of Food Engineering 87:2, pages 200-212.
Crossref
Crossref
OLAJIDE P. SOBUKOLA, SAMUEL O. AWONORIN, LATEEF O. SANNI & FRANCIS O. BAMIRO. (2008) DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY. Journal of Food Processing and Preservation 32:3, pages 343-360.
Crossref
Crossref
Martinus A.J.S. van Boekel. (2008) Kinetic Modeling of Food Quality: A Critical Review. Comprehensive Reviews in Food Science and Food Safety 7:1, pages 144-158.
Crossref
Crossref
P.C. Moyano, E. Troncoso & F. Pedreschi. (2007) Modeling Texture Kinetics during Thermal Processing of Potato Products. Journal of Food Science 72:2, pages E102-E107.
Crossref
Crossref