Results 121 to 130 of about 4,132 (256)

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying. [PDF]

Food Chem X, 2022
Chen J, Zhang L, Li Q, Gao Y, Yu X.
europepmc   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Plant Trait‐ and Soil‐Mediated Responses of Herbaceous Aboveground Biomass Across Community Types Along a Degradation Gradient in the Desert Steppe

Land Degradation &Development, EarlyView.
ABSTRACT Grassland degradation profoundly alters the structure and function of desert steppe ecosystems. However, the responses of herbaceous aboveground biomass (Herb‐AGB) to degradation across different plant community types and the underlying mechanisms remain poorly understood.
Huaihai Wang, Zhaobin Song, Ya Hu, Ping Yue, Jingjuan Qiao, Xiaoxue Zhang, Zhengjiaoyi Wang, Fangwei Hao, Xiaoan Zuo   +8 more
wiley   +1 more source

Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]

Food Sci Nutr
Baştürk A, Ceylan MM.
europepmc   +1 more source

Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity. [PDF]

Heliyon, 2022
Romano R, Aiello A, De Luca L, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A.   +8 more
europepmc   +1 more source

Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism

Lipids, EarlyView.
ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith, Jo Bruce, Esmat Abbas, Sarah Fissler, Wendy Hall, Sarah Berry   +5 more
wiley   +1 more source

Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds. [PDF]

J Agric Food Chem
Castillo-Luna A, Priego-Capote F.
europepmc   +1 more source

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness. [PDF]

Foods, 2021
Lin HV, Hou PH, Sung WC.
europepmc   +1 more source

Methodological constraints for the stable isotope analysis of different tissues: A comparison between muscle and whole‐body samples in freshwater gammarids

Limnology and Oceanography: Methods, EarlyView.
Abstract Carbon (δ13C) and nitrogen (δ15N) stable isotope ratios allow the reconstruction of food webs, provided that all trophic levels are properly characterized. In freshwater ecosystems, small‐bodied invertebrates often occupy central positions in food webs, with whole‐body samples commonly used for their stable isotope analysis, due to ...
Alan Fritsch, Pavel Karel Bystřický, Lukáš Veselý, Paride Balzani   +3 more
wiley   +1 more source

Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]

Food Sci Nutr
Aksoy AS, Bekiroglu H, Arici M, Sagdic O.   +3 more
europepmc   +1 more source