Results 71 to 80 of about 259 (132)

Out of the Frying Pan Into the Fire: COVID-19 as a Road Map for Integrated Chronic Disease Prevention. [PDF]

J Public Health Manag Pract, 2023
Zhong A, Bajaj SS, Stanford FC, Stanford FC.   +3 more
europepmc   +1 more source

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts. [PDF]

Food Technol Biotechnol, 2022
Kurek M, Repajić M, Ščetar M, Radošević L, Pedisić S, Pelaić Z, Levaj B, Galić K.   +7 more
europepmc   +1 more source

Research progress on chemical metabolites, processing technologies, and pharmacological activities of asperosaponin VI: a systematic review and critical evaluation. [PDF]

Front Pharmacol
Zou S, Hou Z, He H, Zou L, Lin H, Tang H, Li S, Xu J, Zhang J, Wang H.   +9 more
europepmc   +1 more source

Mass Transfer during Atmospheric and Vacuum Frying of Chorizo. [PDF]

Int J Food Sci, 2021
Castillo PMM, Díaz LT, Díaz ST, Correa DA, Martelo Gómez RJ.   +4 more
europepmc   +1 more source

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. [PDF]

Curr Res Food Sci
Yang Y, Xie Y, Liu R, Cui X, Cui C, Cheng Q, Li P, Zhao R.   +7 more
europepmc   +1 more source

The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs. [PDF]

Poult Sci
Liu H, Chen J, Liang R, Dai T, Liu C, Feng Y, Wang Y, Xi J, Huang P, Liang X, Deng L.   +10 more
europepmc   +1 more source

The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes. [PDF]

Front Nutr, 2021
Ampem G, Le Gresley A, Grootveld M, Naughton DP.   +3 more
europepmc   +1 more source

Effects of different pretreatment methods on the dough properties, bread flavor and <i>in vitro</i> digestion of black highland barley. [PDF]

Food Chem X
Liu Y, Li L, Xiao H, Wang H, Zhao C, Zhang W, Xiang Q, Zhao Y, Tian Y.   +8 more
europepmc   +1 more source

Use of separative techniques to evaluate the influence of thermal oxidation in the phenolic composition and antioxidant activity of extra-virgin olive oils

, 2006
Virgin olive oil (VOO) may be consumed raw in toast, salads, and other foodstuffs, but it is also consumed after domestic heating, such as frying, boiling, and microwave heating.
GALLINA TOSCHI, TULLIA, A. Carrasco Pancorbo, CERRETANI, LORENZO, A. Segura Carretero, LERCKER, GIOVANNI, BENDINI, ALESSANDRA, A. Fernández Gutiérrez   +6 more
core  

Programmable shape morphing of drying foods via symmetry breaking. [PDF]

Curr Res Food Sci
van der Sman RGM, Curatolo M, Teresi L.
europepmc   +1 more source