Impact of the Physical Modification of Starch (<i>Oxalis tuberosa</i>) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. [PDF]
FoodsLoyo-Trujillo NA +7 more
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What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]
Food Chem XNavruz-Varlı S, Aksu S, Çergel E.
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Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves. [PDF]
Food Chem XGholampour F +5 more
europepmc +1 more source
Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]
J Sci Food AgricTan TH +8 more
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Fish and chips with a side order of Trans fat: The nutrition implications of eating from fastfood outlets: a report on eating out in east London [PDF]
Caraher, M. +2 more
core
Development of a Meal-Planning Exchange List for Traditional Sweets and Appetizers in Gulf Cooperation Council Countries: Insights from Qatar. [PDF]
NutrientsAbdul Majeed S, Tayyem R.
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Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork. [PDF]
Sci RepNie F +6 more
europepmc +1 more source
Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets. [PDF]
FoodsPintado T +3 more
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Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating. [PDF]
FoodsKmiecik D, Siger A, Kuraszyk K.
europepmc +1 more source
Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods. [PDF]
Food Chem XScianò F +6 more
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