Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. [PDF]
FoodsRasool A +11 more
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Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken. [PDF]
FoodsOh D, Jeon YH, Cho Y.
europepmc +1 more source
Effect of Cassia Gum on the Gel Properties of Wheat Flour-Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker. [PDF]
GelsRan G, Zhang Q, Liao Y, Xu L, Zou Q.
europepmc +1 more source
Progress made in the implementation of Catering for healthier lifestyles and general approaches to promoting healthy eating in schools in Northern Ireland [PDF]
, 2007 core
Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (<i>Ciprinus carpio</i> L.) and Tapioca Starch (<i>Manihot esculentus</i>). [PDF]
MoleculesTokarczyk G +5 more
europepmc +1 more source
Effect of deep-fat frying on sensory and textural attributes of pellet snacks. [PDF]
J Food Sci Technol, 2014 BahramParvar M +2 more
europepmc +1 more source
Evaluation of the antidyslipidemic and nephroprotective effect of methanolic seed extract of <i>Lepidium sativum</i> on male Swiss albino mice fed on deep fried palm oil. [PDF]
Front NutrAhmed ET +5 more
europepmc +1 more source
Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades. [PDF]
Food Sci BiotechnolKwon J +7 more
europepmc +1 more source
Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]
J Food SciKutahneci E, Yalcin H.
europepmc +1 more source
Ultrasonic-Assisted <i>Ginkgo biloba</i> Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying. [PDF]
FoodsKang M, Zulkurnain M.
europepmc +1 more source