Results 201 to 210 of about 13,781 (263)

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 Impact of Post-Harvest Potato Storage on (Deep-Fried) Potato Mash Properties. [PDF]

Foods
Hooyberghs K, Reyniers S, Moldenaers P, Cardinaels R, Brijs K, Delcour JA.   +5 more
europepmc   +1 more source

Research progress on the effects of traditional Chinese medicine processing on the structure, content and biological activity of polysaccharides in traditional Chinese medicines. [PDF]

Front Chem
Guan J, Zhang J, Tian X, Xue J, Gao R, Hou A, Kuang H, Yang L, Jiang H.   +8 more
europepmc   +1 more source

Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat. [PDF]

Poult Sci
Goluch Z, Haraf G, Okruszek A, Stryjecka M, Wereńska M.   +4 more
europepmc   +1 more source

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Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C.
Jaromir Hradecky, Kamila Hurkova, Lukas Vaclavik   +2 more
exaly   +3 more sources

Frying Process: From Conventional to Air Frying Technology

Food Reviews International, 2019
ABSTRACTStudies have shown that products resulting from oils heated for long periods under high temperatures contain polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which lead to metabolic changes, malabsorption of essential fat, and development of cancer.
Sandra Maria Barbalho, Elen Landgraf Guiguer   +1 more
exaly   +2 more sources

Microwave frying and post-frying of French fries

Food Research International, 2022
French fries are popular items in the diets of many countries, but the high oil content is a major health concern for consumers. Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern.
Xu, Zhou, Shuang, Zhang, Zhongwei, Tang, Juming, Tang, Pawan S, Takhar   +4 more
openaire   +2 more sources

Study of the behavior and properties of frying oil on repetitive deep frying

Journal of Food Science and Technology, 2023
The current work focused on the effect of repetitive frying on the physicochemical characteristics of palm oil (PO)and sesame oil (SO) during the preparation of french fries by deep fat frying. A total of 16 frying cycles were carried out and the effect on various parameters was evaluated.
Prajakta D. Sadawarte, Uday S. Annapure
openaire   +2 more sources

On the Nature of Vocal Fry

Journal of Speech and Hearing Research, 1966
Statements are made concerning the nature of vocal fry. They are presented in order to provide a descriptive framework that may be useful for further study of this vocal phenomenon.
H, Hollien, P, Moore, R W, Wendahl, J F, Michel   +3 more
openaire   +2 more sources