Results 31 to 40 of about 2,956,221 (203)

Reduced postprandial serum triglyceride after a meal prepared using hot air frying: A randomized crossover trial

NFS Journal, 2020
Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng, Mian Li, Haili Liu, Paul B. Higgins, Yan Tang, Yun Cao, Jing Shen, Shuyan Jin, Sheng Ge   +8 more
doaj   +1 more source

Assessment of total polar materials in Frying fats from Czech restaurants

Italian Journal of Food Science, 2015
Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet.
J. Mlcek, H. Druzbikova, P. Valasek, J. Sochor, T. Jurikova, M. Borkovcova, M. Baron, S. Balla   +7 more
doaj   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Frying process in the relation fat/degenerative diseases

Grasas y Aceites, 1998
Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD).
G. Varela, B. Ruiz-Rosso
doaj   +1 more source

Degradation Profile of Vegetable Oils on the Formation of Monochloropropanediol Esters (MCPDE) and Glycidyl Esters (GE) during Deep-Frying

, 2023
This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo ...
WEI PING QUEK (17278375)
core   +1 more source

Immune Modulatory Therapy for Severe Dengue Hemorrhagic Fever in a Patient With Mitochondrial Complex I Deficiency: A Case Report

American Journal of Medical Genetics Part A, EarlyView.
ABSTRACT Dengue virus (DENV) poses a serious global health challenge, particularly in cases of dengue hemorrhagic fever (DHF). Patients with preexisting mitochondrial disorders may be at increased risk for complications due to the specific impact of DENV on mitochondrial‐dependent cellular processes and immune function.
Audra N. Iness, Ameya S. Walimbe, Emily R. Strouphauer, Michio Hirano, Alejandro D. Iglesias, Valentina Emmanuele, Caitlin C. Griffin, Sheldon L. Kaplan, William A. Gomes, Karen K. Moeller, Stephen F. Kralik, Fernando Scaglia   +11 more
wiley   +1 more source

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]

, 2009
The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mohd Ghazali, Hasanah, Tan, A., Mat Hashim, Dzulkifly, Mohammed, Abdulkarim Sabo   +3 more
core   +1 more source

Application du procédé séchage-friture aux amandes de karité : cinétique de séchage

Oléagineux, Corps gras, Lipides, 2004
Fresh kernel of shea (Butyrospermum parkii (G. Don) Kotschy) have been dehydrated by a deep-fat frying dehydration process with view to extract subsequently the shea butter.
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Parmentier Michel   +3 more
doaj   +1 more source

PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR

Agrointek, 2021
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization.
Moh Taufik, Yoni Atma
doaj   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source