Results 191 to 200 of about 23,989 (250)

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 Nutr
Ahmed ET, Dukessa A, Mateos T, Meka W, Seyoum Moti M, Zawdie B.   +5 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 Sci
Kutahneci E, Yalcin H.
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 Biotechnol
Kwon J, Kim I, Lee KW, Jung M, Lee H, Kim S, Moon B, Lee J.   +7 more
europepmc   +1 more source

Impact of the Physical Modification of Starch (<i>Oxalis tuberosa</i>) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. [PDF]

Foods
Loyo-Trujillo NA, Mendoza-López MR, Guzmán-Gerónimo RI, Galvan-Martínez R, González-Jiménez FE, Del Ángel-Zumaya JA, Peredo-Lovillo A, Méndez-Méndez JV.   +7 more
europepmc   +1 more source

Ultrasonic-Assisted <i>Ginkgo biloba</i> Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying. [PDF]

Foods
Kang M, Zulkurnain M.
europepmc   +1 more source

What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]

Food Chem X
Navruz-Varlı S, Aksu S, Çergel E.
europepmc   +1 more source

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]

J Sci Food Agric
Tan TH, Tong SC, Ooi EZH, Quek WP, Chan ES, Manja M, Wang Y, Tang TK, Lee YY.   +8 more
europepmc   +1 more source

Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves. [PDF]

Food Chem X
Gholampour F, Zeinali T, Ebadi Fathabad A, Yousefi S, Kamyar Z, Salmani F.   +5 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
openaire   +4 more sources