Class information for:
Level 1: OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
13322 781 25.4 54%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1717 6087 OIL UPTAKE//JOURNAL OF FOOD ENGINEERING//VACUUM FRYING

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 OIL UPTAKE Author keyword 134 79% 11% 85
2 VACUUM FRYING Author keyword 93 91% 5% 39
3 DEEP FAT FRYING Author keyword 61 49% 12% 91
4 FRYING Author keyword 58 31% 20% 154
5 BATTER Author keyword 20 47% 4% 32
6 BATTERS Author keyword 13 69% 1% 11
7 CHICKEN NUGGETS Author keyword 13 49% 2% 19
8 OIL ABSORPTION Author keyword 12 31% 4% 32
9 FAT UPTAKE Author keyword 11 69% 1% 9
10 FRENCH FRIES Author keyword 10 24% 5% 37

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 OIL UPTAKE 134 79% 11% 85 Search OIL+UPTAKE Search OIL+UPTAKE
2 VACUUM FRYING 93 91% 5% 39 Search VACUUM+FRYING Search VACUUM+FRYING
3 DEEP FAT FRYING 61 49% 12% 91 Search DEEP+FAT+FRYING Search DEEP+FAT+FRYING
4 FRYING 58 31% 20% 154 Search FRYING Search FRYING
5 BATTER 20 47% 4% 32 Search BATTER Search BATTER
6 BATTERS 13 69% 1% 11 Search BATTERS Search BATTERS
7 CHICKEN NUGGETS 13 49% 2% 19 Search CHICKEN+NUGGETS Search CHICKEN+NUGGETS
8 OIL ABSORPTION 12 31% 4% 32 Search OIL+ABSORPTION Search OIL+ABSORPTION
9 FAT UPTAKE 11 69% 1% 9 Search FAT+UPTAKE Search FAT+UPTAKE
10 FRENCH FRIES 10 24% 5% 37 Search FRENCH+FRIES Search FRENCH+FRIES

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 OIL UPTAKE 328 81% 25% 197
2 TORTILLA CHIPS 104 82% 8% 60
3 FAT UPTAKE 75 91% 4% 31
4 MOISTURE LOSS 48 63% 6% 48
5 POTATO SLICES 33 44% 7% 57
6 CHICKEN NUGGETS 31 71% 3% 25
7 CARROT CHIPS 30 84% 2% 16
8 FAT FRIED FOODS 26 100% 1% 11
9 FRIED CHICKEN NUGGETS 26 80% 2% 16
10 OIL ABSORPTION 25 75% 2% 18

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
The effect of frying on fat uptake and texture of fried potato products 2014 2 27 93%
Hydrocolloids in fried foods. A review 2011 15 65 69%
Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth 2006 56 42 64%
Heat transfer coefficient during deep-fat frying 2009 11 16 94%
Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying 2011 7 90 54%
Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods 2014 1 58 52%
Oil uptake in deep-fat frying: review 1998 23 42 88%
Structure and texture properties of fried potato products 2006 19 79 61%
Deep fat frying of foods-transport phenomena 2005 7 29 97%
Vacuum frying versus conventional frying - An overview 2014 0 48 79%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 UMR INGN PROC ALIMENTAI 1145 3 100% 0.4% 3
2 ASIS UC INTERDISCIPLINARY PROGRAM TASTY HEA 2 67% 0.3% 2
3 POTATO PROC TECHNOL 2 67% 0.3% 2
4 PLANT FOODS GRP 2 50% 0.4% 3
5 FOOD STORAGE TECHNOL 1 13% 1.3% 10
6 GROVER E334 1 50% 0.3% 2
7 CHEM ENGN BIOPROC 1 16% 0.9% 7
8 UMR GENIAI 1145 1 40% 0.3% 2
9 DAIRY MEAT PLANT PROD TECHNOL 1 50% 0.1% 1
10 INVEST GRP BICAMSA 1 50% 0.1% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000218805 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
2 0.0000193335 TOTAL POLAR COMPOUNDS//DEEP FRYING//FRYING OIL
3 0.0000186997 BAKING//CEREAL FOAM//THERMO PHYSICS
4 0.0000186606 PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS
5 0.0000098736 SPROUT INHIBITION//CHIP COLOUR//LOW TEMPERATURE SWEETENING
6 0.0000081150 VACUUM CONTACT DRYING//CONTACT DRYING//PADDLE DRYER
7 0.0000079690 GRP INRA GASTRON MOL//UMR 214//EQUIPE GASTRON MOL
8 0.0000074530 ACRYLAMIDE//GLYCIDAMIDE//3 AMINOPROPIONAMIDE
9 0.0000071135 BESAN//COCOA PROC UTILIZAT UNIT//DALIA
10 0.0000062107 BREADFRUIT//ARTOCARPUS MARIANNENSIS//ARTOCARPUS ALTILIS