Results 221 to 230 of about 28,994 (248)

Formation of Advanced Glycation End Products during Frying of Potato Chips and Grilling of Beef Patties. [PDF]

J Agric Food Chem
Heymann T, Rau R, Glomb MA.
europepmc   +1 more source

Biodiesel Production from Hevea brasiliensis Seeds: A Systematic Review

Vietnam Journal of Chemistry, EarlyView.
ABSTRACT The Hevea brasiliensis (HB) species, also called the rubber tree, is currently cultivated worldwide for the extraction of latex, an input for rubber production. In addition, its seeds currently have few productive applications, despite their high oil content.
Sara Lüneburger, Giovano Tochetto, Letiére Cabreira Soares, André Lazarin Gallina   +3 more
wiley   +1 more source

Prerequisites for pore formation in foods. [PDF]

Curr Res Food Sci
van der Sman RGM.
europepmc   +1 more source

Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes. [PDF]

Foods
Wang Z, Chen J, Liu W.
europepmc   +1 more source

Effects of Common Cooking Methods on Total Mercury and Methylmercury in Sardines and Sprats. [PDF]

Foods
Smid P, Praus L, Lampova B, Orsak M, Kopec A, Doskocil I.   +5 more
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Thermal Processing and Fortification with Ayocote and Quintonil Flours Affect Blue Maize Tortilla and Tortilla Chip Properties. [PDF]

Molecules
Rojo-Gutiérrez E, López-Martínez LX, Villegas-Ochoa MA, Muñoz-Márquez E, Baeza-Jiménez R.   +4 more
europepmc   +1 more source

Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat. [PDF]

Foods
Wang Z, Liu Y, Li Q, Liu R, Cai M, Zhao S.   +5 more
europepmc   +1 more source

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

Food and Bioproducts Processing, 2018
The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work.
Min Zhang, Benu Adhikari, Chunquan Liu
exaly   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Innovative Food Science and Emerging Technologies, 2023
Neelam Yadav, Vandana Verma
exaly