Results 31 to 40 of about 23,959 (269)
Change of fat during friting and final qualities of soft cakes
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009 The purpose of this attemt was to evaluate the influence of deep-frying fat on the quality of frying pastry and observe chemical changes of frying fat during frying.The samples of frying pastry were provided by factory Penam s. r. o., Rosice.
Viera Šottníková, Klára Borutová
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NFS Journal, 2020 Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng +8 more
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Dietary moderately oxidized oil induces expression of fibroblast growth factor 21 in the liver of pigs [PDF]
, 2012 BACKGROUND: Fibroblast growth factor 21 (FGF21), whose expression is induced by peroxisome proliferator-activated receptor alpha (PPARalpha), has been recently identified as a novel metabolic regulator which plays a crucial role in glucose homeostasis ...
Eder, Klaus +2 more
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Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
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Agrointek, 2021 Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization.
Moh Taufik, Yoni Atma
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Assessment of total polar materials in Frying fats from Czech restaurants
Italian Journal of Food Science, 2015 Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet.
J. Mlcek +7 more
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Impact of deep-fat-frying on some plantain micronutrients [PDF]
, 2008 Plantains and bananas are one of the major staple foods of sub-Saharan Africa and Latin-America. These fruit are source of dietary minerals and vitamins.
Avallone, Sylvie +3 more
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Annals of Neurology, EarlyView.Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati +6 more
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Frying process in the relation fat/degenerative diseases
Grasas y Aceites, 1998 Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD).
G. Varela, B. Ruiz-Rosso
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Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh) [PDF]
E3S Web of Conferences, 2020 Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage.
Fahmi A Suhaeli, Purnamayati Lukita
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