Results 171 to 180 of about 23,959 (271)

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

Lifestyle implications of the paradox and management of oxidative stress in sperm

The Journal of Physiology, Volume 604, Issue 3, Page 1028-1044, 1 February 2026.
Abstract figure legend Lifestyle factors influencing male fertility. Schematic overview of lifestyle factors with beneficial (left) and detrimental (right) effects on male fertility. A balanced diet, regular moderate physical activity and stress management strategies support sperm function and redox homeostasis.
Giuseppe T. Patané, Ruben J. Moreira, Annamaria Russo, Maria L. Pereira, Pedro F. Oliveira, Davide Barreca, Marco G. Alves   +6 more
wiley   +1 more source

Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying. [PDF]

Food Sci Biotechnol
Noh E, Yim J, Lee KG.
europepmc   +1 more source

Rapid risk assessment on acute reference dose (ARfD) of cereulide in infants and information on acute consumption of infant formulae

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract EFSA has received a request for a rapid risk assessment for cereulide from the European Commission. Cereulide is a heat‐stable emetic toxin produced by Bacillus cereus, recently detected in infant formulae from multiple manufacturers. This led to precautionary recalls across several countries.
European Food Safety Authority (EFSA), Chantra Eskes, José Cortiñas‐Abrahantes, Bernard Bottex, Jean‐Lou C. M. Dorne, Bruno Dujardin, Rita Ferreira de Souza, Zsuzsanna Horvath, Eirini Kouloura, Luisa Ramos Bordajandi, Valentina Rizzi, Hans Steinkellner, Mary Gilsenan   +12 more
wiley   +1 more source

Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping. [PDF]

Curr Res Food Sci
Ghaitaranpour A, Koocheki A, Mohebbi M.
europepmc   +1 more source

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +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

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

Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. [PDF]

J Food Sci Technol, 2017
Maskan M, Horuz E.
europepmc   +1 more source