Results 191 to 200 of about 23,959 (269)

From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]

Foods
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R, Merdzhanova A.   +10 more
europepmc   +1 more source

Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. [PDF]

Foods
Rasool A, Luo X, Zhang Q, Jia C, Zhao S, Liu R, Rong J, Zhou G, Wang B, Kuai J, Wang J, Zhao J.   +11 more
europepmc   +1 more source

Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken. [PDF]

Foods
Oh D, Jeon YH, Cho Y.
europepmc   +1 more source

Effect of Cassia Gum on the Gel Properties of Wheat Flour-Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker. [PDF]

Gels
Ran G, Zhang Q, Liao Y, Xu L, Zou Q.
europepmc   +1 more source

Progress made in the implementation of Catering for healthier lifestyles and general approaches to promoting healthy eating in schools in Northern Ireland [PDF]

, 2007

core  

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (<i>Ciprinus carpio</i> L.) and Tapioca Starch (<i>Manihot esculentus</i>). [PDF]

Molecules
Tokarczyk G, Bienkiewicz G, Biernacka P, Przybylska S, Sawicki W, Tabaszewska M.   +5 more
europepmc   +1 more source

Effect of deep-fat frying on sensory and textural attributes of pellet snacks. [PDF]

J Food Sci Technol, 2014
BahramParvar M, Mohammadi Moghaddam T, Razavi SM.   +2 more
europepmc   +1 more source

Evaluation of the antidyslipidemic and nephroprotective effect of methanolic seed extract of <i>Lepidium sativum</i> on male Swiss albino mice fed on deep fried palm oil. [PDF]

Front Nutr
Ahmed ET, Dukessa A, Mateos T, Meka W, Seyoum Moti M, Zawdie B.   +5 more
europepmc   +1 more source

Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades. [PDF]

Food Sci Biotechnol
Kwon J, Kim I, Lee KW, Jung M, Lee H, Kim S, Moon B, Lee J.   +7 more
europepmc   +1 more source

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]

J Food Sci
Kutahneci E, Yalcin H.
europepmc   +1 more source