Results 151 to 160 of about 2,956,221 (203)

Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil. [PDF]

Food Sci Nutr, 2019
Omidiran AT, Sobukola OP, Sanni SA, Sanni LO, Adebowale AA, Shajobi AO, Kulakow P.   +6 more
europepmc   +1 more source

Effects of deep-fat frying process on the oil quality during French fries preparation. [PDF]

J Food Sci Technol, 2017
Sayyad R.
europepmc   +1 more source

Carry-over of MOH in edible oil and in fried potatoes during frying and formation of alkylbenzenes

, 2023
Moret, Sabrina, Padovan, Andrea, Brühl, Ludger   +2 more
core  

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. [PDF]

J Food Sci Technol, 2017
Maneesh Kumar M, Faiza S, Debnath S, Nasirullah.   +3 more
europepmc   +1 more source

Quality Evaluation and Storage Stability of Low-Fat Chin-Chin Formulated with Wheat-Soybean Residue (Okara) Flour Blends

NAJFNR
Background: Chin-chin is a traditional wheat flour-based deep-fat fried snack widely consumed across West Africa. In light of escalating public health concerns associated with excessive dietary lipid intake, there is an imperative need to explore ...
Ifeyinwa Sabina Asogwa, Joseph Ikechukwu Okoye, Emmanuella Ogugua Asogwa, Jessica Eberechukwu Odo   +3 more
doaj  

Processing-Dependent Acrylamide Formation in French Fries: Optimisation of QuEChERS-Based Extraction and HPLC-PDA Determination. [PDF]

Molecules
Yussuf NH, Odabas E, Afacan FO, Kabak B.
europepmc   +1 more source

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork. [PDF]

J Sci Food Agric
Yan X, Ji Q, Zhang H, Ni Y, Tao H, Xu B, Feng R, Zhang B.   +7 more
europepmc   +1 more source

Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]

Food Sci Nutr
Can AT, Demirkan S, Altay Ö, Filiz Ö, Çavuşoğlu-Kaplan G, Kaymak-Ertekin F.   +5 more
europepmc   +1 more source

Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken. [PDF]

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

The changes in the volatile aldehydes formed during the deep-fat frying process. [PDF]

J Food Sci Technol, 2015
Zhang Q, Qin W, Lin D, Shen Q, Saleh AS.
europepmc   +1 more source