Results 161 to 170 of about 2,956,221 (203)

From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks. [PDF]

Molecules
Nemś A, Kolniak-Ostek J, Michalska-Ciechanowska A, Gryszkin A, Kita A.   +4 more
europepmc   +1 more source

Three-dimensional conjugate fluid-solid modeling of joint transport phenomena during frying of potato at variable oil temperatures. [PDF]

Curr Res Food Sci
Dehghannya J, Safari A, Ghanbarzadeh B.
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Species-Dependent Physicochemical Properties and Bioactive Performance of Freshwater Fish Crackers: Linking Protein-Starch Structuring and Antioxidant Mechanisms. [PDF]

J Food Sci
Suma IJ, Arnab AH, Nabi MHB, Zzaman W.
europepmc   +1 more source

Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications. [PDF]

Gels
An J, Yang F, Zheng L, Yang T.
europepmc   +1 more source

Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]

Int J Food Sci
Vargas-Finaflor PG, Obispo-Gavino EO, Contreras-Liza SE, Acha DMH, Macavilca EA, Cruz AGYS, Lozada-Urbano M.   +6 more
europepmc   +1 more source

Cross-flow deep fat frying and its effect on fry quality distribution and mobility. [PDF]

J Food Sci Technol, 2016
van Koerten KN, Schutyser MA, Somsen D, Boom RM.   +3 more
europepmc   +1 more source

Mechanistic insights into quality and flavor enhancement of sour meat by ultrasound-assisted frying: the role of oxidative and Maillard reactions. [PDF]

Ultrason Sonochem
Yang J, Huang X, Xiang X, Wang Q, Song X, Dong K, Wu Y, Liu Z, Wang J, Huang Q.   +9 more
europepmc   +1 more source

Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips. [PDF]

J Food Sci Technol, 2017
Trivedi V, Nivetha Y, Edwin Chow PY.
europepmc   +1 more source

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 more
europepmc   +1 more source