Results 221 to 230 of about 95,167 (286)

Improving stability of frying oils and food quality with addition of dried olive mill wastewater. [PDF]

NPJ Sci Food
Jeba RH, Hemada HM, Nadir AA, Mansour ME.   +3 more
europepmc   +1 more source

Food Emotional Perception and Eating Willingness Under Different Lighting Colors: A Preliminary Study Based on Consumer Facial Expression Analysis. [PDF]

Foods
Shu Y, Gao H, Wang Y, Wei Y.
europepmc   +1 more source

Mitigating acrylamide formation using agrifood waste materials: A concise review. [PDF]

Food Chem X
Hassani MI.
europepmc   +1 more source

Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds. [PDF]

Food Chem X
Chen J, Zhang L, Guo X, Qiang J, Cao Y, Zhang S, Yu X.   +6 more
europepmc   +1 more source

Preparation of greaseproof paper coated with cationic-acetylated glutinous rice starch for food packaging. [PDF]

Food Chem X
Zhang W, Huang Q, Li X, Zhang X, Du G, Yang L.   +5 more
europepmc   +1 more source

Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes. [PDF]

J Food Sci
Esposito M, De Luca L, Sorrentino G, Basile G, Calabrese M, Pizzolongo F, Romano R.   +6 more
europepmc   +1 more source

Classification of overweight/obesity among Saudi adolescents relative to lifestyle behaviors using the IOTF or WHO reference standards. [PDF]

Front Pediatr
Al-Hazzaa HM, Alhakami A, Alotaibi AM.
europepmc   +1 more source

Food for Thought: Papas Fritas. [PDF]

J Am Geriatr Soc
Ferreira MS, Nunez JC, Sehgal M.
europepmc   +1 more source

Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts.

BMJ
Mousavi SM, Gu X, Imamura F, AlEssa HB, Devinsky O, Sun Q, Hu FB, Manson JE, Rimm EB, Forouhi NG, Willett WC.   +10 more
europepmc   +1 more source

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Ultrasonic French Fries

Scientific American, 2011
The article discusses methods used by several notable chefs to improve the texture and taste of french fries, including British chef Heston Blumenthal, Nil Noren and Dave Arnold at the French Culinary Institute in New York City, and U.S. research chefs Maxime Bilet and Johnny Zhu.
W. Wayt Gibbs, Nathan Myhrvold
openaire   +1 more source