Results 161 to 170 of about 2,569 (220)

Stability of potato glycoalkaloids under heating conditions - Reactions with fatty acids. [PDF]

Curr Res Food Sci
Mittau K, Meyers C, Rawel HM, Smit I, Schmidt M, Rohn S.   +5 more
europepmc   +1 more source

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source

Impact of different frying methods on volatile compounds in tofu. [PDF]

Food Chem X
Yi YW, Ping CY, He L, Zhang H, Cai XM, Hu JX, Qiao MF.   +6 more
europepmc   +1 more source

Time-of-Day Defines the Risk of Thermally Abused Frying Oil to Renal Injury by Modulating the Diurnal Dynamics of Oxylipins. [PDF]

Exploration (Beijing)
Liu Y, Lu M, Du Y, Xu J, Fan M, Xue C, Liu Y.   +6 more
europepmc   +1 more source

Modifiable lifestyle factors and 4.9-Year changes in phenotypic age in the Taiwan biobank. [PDF]

Front Aging
Lin WY.
europepmc   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source

Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison. [PDF]

Food Chem X
Zhang F, Zhao Y, Wang S, Zhang Y, Zheng X, Nan W, Liu Y, Muratkhan M, Liang L, Guo W, Zhu X, Lü X, Wang X.   +12 more
europepmc   +1 more source

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Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
ABSTRACT:  Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E, Choe, D B, Min
exaly   +3 more sources

Deep Fat Frying Of Foods—Transport Phenomena

Food Reviews International, 2005
Many theoretical and experimental studies have been conducted to understand the mechanisms of heat and mass transfer during deep fat frying. This, in turn, has helped in understanding transport phenomena during frying and the relationships between thermal and physical properties of the products and the frying media.
Adefemi Farinu, Oon-Doo Baik
exaly   +2 more sources