French fried, and other with fat coated food with a high degree of humidity, which have a reduced calorie content and have a reduced oiliness

• 1. 可降低油炸食品中脂肪含量的油改良剂 [P] . 中国专利： CN1919023B . 2012.07.11
• 2. 脂肪和丙烯酰胺含量都降低的油炸食品的制作方法和设备 [P] . 中国专利： CN102176836A . 2011-09-07
• 3. french fries and other fat coated food with high moisture content, a reduced calorie content and a reduced fettigkeit) [P] . AT149293T . 1997-03-15

  机译： 高水分含量，降低卡路里含量和减少冷冻食品的炸薯条和其他脂肪涂层食品）

• 4. french fries and other fat coated food with high moisture content, a reduced calorie content and a reduced fettigkeit) [P] . 德国专利： DE69308574D1 . 1997-04-10

  机译： 高水分，降低卡路里含量和减少fettigkeit的炸薯条和其他脂肪涂层食品）

• 5. French fries and other coated fat, reduced caloric content and high moisture, reduced oiliness food. [P] . ES2098775T3 . 1997-05-01

  机译： 法式炸薯条和其他带涂层的脂肪，可减少热量含量和高水分，减少油腻食品。

• 1. Impacts of Alkalinity Drops on Shifting of Functional Sulfate-Reducers in a Sulfate-Reducing Bioreactor Characterized by FISH [J] . 赵阳国, 王爱杰, 任南琪, 中国化学工程学报：英文版 . 2007,第002期
• 2. Ginsenoside rg3 reduces body weight by regulating fat content and browning in obese mice [J] . Qianqian Mu, Sihua Gao, Jiacheng Zuo, 中医科学杂志（英文） . 2021,第001期
• 3. Ginsenoside rg3 reduces body weight by regulating fat content and browning in obese mice [J] . Qianqian Mu, Jiacheng Zuo, Dandan Zhao, 中医科学杂志(英文) . 2021,第001期
• 4. ENABLE FAT REDUCED DEEP FRIED FOOD AND MEAT PRODUCTS BY CELLULOSE ETHERS [C] . B. Huebner-Keese, J. Guo, R. Adden Gums and Stabilisers Conference . 2016
• 5. Reducing fat absorption in fried foods using edible films. [D] . Williams, Robin Lynn. 1998
• 6. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries [O] . Magda Aniołowska, Agnieszka Kita -1
• 7. ALTERNATIVAS PARA REDUCIR LA ABSORCIÓN DE GRASA DURANTE LA FRITURA POR INMERSIÓN DE LOS ALIMENTOS /ALTERNATIVES TO REDUCE FAT UPTAKE DURING DEEP FAT FRYING OF FOOD. [O] . JoséDavidTorres González, ArmandoAlvis Bermúdez, JoséDelCarmen JaimesMorales 2017

• 1. Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland [J] . Susann Fellendorf ,Joseph P. Kerry ,Maurice G. O’Sullivan . 食品与营养科学（英文） . 2018,第7期
• 2. A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content [J] . Tiina Ritvanen ,Tiina Putkonen ,Kimmo Peltonen . 食品与营养科学（英文） . 2012,第9期
• 3. 亚什兰亚跨龙功能材料新产品新技术发布会 ——纤维素醚：令油炸食品更健康的添加剂浅谈甲基及羟丙基甲基纤维素在油炸食品中的控油机理 [C] . 刘海峰 . 第十五届中国国际食品添加剂和配料展览会 . 2011
• 4. 油炸烘烤食品中的丙烯酰胺和降低其含量的方法研究 [A] . 周宇 . 2006