Results 121 to 130 of about 23,989 (250)

Certain chemical characteristics of edible fats and oils [PDF]

, 1941
Typescript ...
Hilton, Raymona Mayme
core   +1 more source

Adherence to the Mediterranean and Mediterranean‐Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) Diets and Parkinson's Disease Incidence in Women: Results from the Prospective E3N Cohort

Annals of Neurology, Volume 99, Issue 4, Page 1014-1029, April 2026.
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, Emmanuelle Correia, Pei‐Chen Lee, Fanny Artaud, Emmanuel Roze, Francesca Romana Mancini, Alexis Elbaz   +6 more
wiley   +1 more source

Deep-fried sweetpotato chip production: A review on pretreatment, frying conditions, and quality parameters

Journal of Agriculture and Food Research
Fried sweetpotato chips are a snack food made by thinly slicing sweetpotatoes and frying them until they're crispy and golden brown. Dehydrated fried sweetpotato chips are produced mainly by deep-fat frying.
Abebe Teshome Ayele, Mohammad Rashedi Ismail-Fitry, Yonas Desta Bizualem, Pavan Kumar, Ebisa Mirete Deresa, Nwankwo Chibuzo Stanley   +5 more
doaj   +1 more source

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. [PDF]

J Food Sci Technol, 2021
Kurek M, Repajić M, Marić M, Ščetar M, Trojić P, Levaj B, Galić K.   +6 more
europepmc   +1 more source

A Review of Vagus Nerve Stimulation for Disease: Comprehensive Theory and Evidence for Mechanisms of Action

Comprehensive Physiology, Volume 16, Issue 2, April 2026.
Vagus nerve stimulation (VNS) effects span central and peripheral organ systems through diverse mechanistic pathways. This comprehensive review provides a unified synthesis of these mechanisms across neurological, cardiovascular, immunological, metabolic, and gastrointestinal domains, filling a critical gap and serving as a foundational resource for ...
Yifeng Bu, Alex Liang, Benjamin U. Hoffman, Dawn M. Schiehser, Oliver Case, Alan Simmons, Ruth Klaming, Andres Gottfried‐Blackmore, Ravinder K. Mittal, Christopher Puleo, Hubert Lim, Imanuel Lerman   +11 more
wiley   +1 more source

Quality Characteristics of Banana Chips and Oils After Deep Fat Frying [PDF]

, 2002
B anana chips prepared from Pisang Abu and Pisang Nangka at "green" and 'trace of yellow' stages of ripeness were studied. The results showed that A bu had higher carbohydrate content than Nangka at both stages of maturities.
Ammawath, Wanna
core  

From Farm to Table: Multifactorial Determinants of Dietary Diversity and Food Security Within Sustainable Rice‐Producing Systems in Bangladesh

eFood, Volume 7, Issue 2, April 2026.
This study examines the factors influencing dietary diversity and food security in rural Bangladesh, emphasizing the roles of income and crop diversification. Findings highlight that larger farms, diversified income, and access to agricultural services improve food security, while larger households and greater market distances increase food insecurity.
Babor Ahmad, Muhammad Shahadat Hossain Siddiquee, Shahiduzzaman Selim, Md. Hadiul Islam, Md. Golam Rabbani, Shuktara Khanom, Mostafa Monir, Md. Naimur Rahman   +7 more
wiley   +1 more source

Fat Absorption in Commercial French Fries Depending on Oil Type and Coating [PDF]

, 2013
This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries.
Nelson, Douglas C., Parikh, Anish A.
core  

Development of a Novel, Simultaneous Determination Method for Heterocyclic Amines and Mycotoxins in Fried Food by UPLC–MS/MS Combined With QuEChERS

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
• A novel QuEChERS‐UPLC‐MS/MS method was successfully developed for the simultaneous determination of two β‐carboline heterocyclic amines and seven mycotoxins in fried foods. ABSTRACT Dietary exposure to both processing contaminants and natural toxins in fried foods poses a potential health risk, but analytical methods for their simultaneous monitoring
Diaodiao Yang, Jianwen Liu, Yang Song, Yajing Ma, Hongkang Zhu, Qingfeng Zhou, Maomao Zeng   +6 more
wiley   +1 more source

Evaluating the Effectiveness of Chewy Chocolate Chip Granola Bar Manufacturing Process on Salmonella Survival

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study evaluates toasting, mixing, molding, and cooling on Salmonella survival in granola bars. The data generated will help optimize the chewy chocolate chip granola bar manufacturing process. Toasting old‐fashioned (rolled) oats at 162.7°C (325°F) for 12 min was found to be effective in reducing the Salmonella population by 6.04 ± 0.22 log CFU/g.
Drushya Ramesh, Arshdeep Singh, Lakshmikantha H. Channaiah   +2 more
wiley   +1 more source