Works matching DE "FRIED food"
Results: 287
OXIDATIVE AND HYDROLYTIC DETERIORATIONS OF SELECTED FRIED-NIGHT MARKET FOODS.
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- Malaysian Journal of Medical Sciences, 2007, v. 14, p. 137
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- Article
Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 249, doi. 10.1016/j.fbp.2011.05.001
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- Article
Correction: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption: Anish Dangal.
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- 2024
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- Publication type:
- Correction Notice
Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1537, doi. 10.1007/s00217-024-04482-3
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- Article
Frying Stability of Moringa stenopetala Seed Oil.
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- Plant Foods for Human Nutrition, 2006, v. 61, n. 2, p. 93, doi. 10.1007/s11130-006-0022-8
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- Article
Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 662, doi. 10.12944/CRNFSJ.7.3.06
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- Article
Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin – Iron Magnetic Nanoparticle – Chitosan Modified Carbon Paste Electrode.
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- Analytical Letters, 2021, v. 54, n. 7, p. 1180, doi. 10.1080/00032719.2020.1795668
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- Article
MOISTURE DISTRIBUTION AND PROTEIN OXIDATION OF BATTERED AND FRIED PORK SLICES DURING SHORTTERM STORAGE.
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- Oxidation Communications, 2016, v. 39, n. 3-I, p. 2407
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- Article
Correlation analysis of myopia and dietary factors among primary and secondary school students in Shenyang, China.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-71254-0
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- Article
Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils.
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- Biomolecules (2218-273X), 2024, v. 14, n. 3, p. 269, doi. 10.3390/biom14030269
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- Article
Processed food consumption and risk of non-communicable diseases (NCDs) in South Africa: evidence from Demographic and Health Survey (DHS) VII.
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- Journal of Nutritional Science, 2024, v. 13, p. 1, doi. 10.1017/jns.2024.13
- Publication type:
- Article
Higher circulating α-carotene was associated with better cognitive function: an evaluation among the MIND trial participants.
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- Journal of Nutritional Science, 2021, v. 10, p. 1, doi. 10.1017/jns.2021.56
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- Article
EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN SNACK FOOD.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 5
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- Article
Food consumption pattern and dietary diversity of a vegetarian population in Ghana.
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- Ghana Medical Journal, 2021, v. 55, n. 1, p. 26, doi. 10.4314/gmj.v55i1.5
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- Article
Extending the Lifetime of Frying Oil through Optimization of Fryer Cleaning.
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- Journal of Oleo Science, 2024, v. 73, n. 8, p. 1035, doi. 10.5650/jos.ess23240
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- Article
Morphometry of the lateral orbitofrontal cortex is associated with eating dispositions in early adolescence: findings from a large population-based study.
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- Social Cognitive & Affective Neuroscience, 2023, v. 18, n. 1, p. 1, doi. 10.1093/scan/nsab084
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- Article
Utilization and Quality of Fish Fingers from Prussian Carp (Carassius gibelio Bloch, 1782).
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- Pakistan Veterinary Journal, 2010, v. 30, n. 4, p. 207
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- Article
Tendencias en el consumo de alimentos de niños escolares sonorenses durante el período 2010 a 2018.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2023, v. 33, n. 61, p. 1, doi. 10.24836/es.v33i61.1270
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- Article
Analysis of Acrylamide in Cooking Oil Post Cooking.
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- FASEB Journal, 2007, v. 21, n. 6, p. A1096
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- Article
Fried Foods, Gut Microbiota, and Glucose Metabolism.
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- 2021
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- Publication type:
- journal article
Demographic Characteristics of Food Vendors, Training, Hygiene Practices, Environmental Conditions, Microbiological Quality and Safety of Fast Foods in Cape Coast, Ghana.
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- Journal of Applied Sciences & Environmental Management, 2024, v. 28, p. 4311, doi. 10.4314/jasem.v28i12.46
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- Article
Combating Triple Burden of Malnutrition in Children.
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- 2019
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- Publication type:
- Editorial
3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT.
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- International Journal of Food Engineering, 2009, v. 5, n. 4, p. 1, doi. 10.2202/1556-3758.1452
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- Publication type:
- Article
LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD.
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- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 265, doi. 10.1111/j.1745-4530.2005.00477.x
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- Publication type:
- Article
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 6, p. 657, doi. 10.1002/aocs.12489
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- Article
Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 8, p. 879, doi. 10.1002/aocs.12353
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- Article
A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 4, p. 445, doi. 10.1007/s11746-016-2791-z
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- Publication type:
- Article
Functionality of Coatings with Salep and Basil Seed Gum for Deep Fried Potato Strips.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 2, p. 243, doi. 10.1007/s11746-015-2762-9
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- Publication type:
- Article
Stability of Essential Fatty Acids and Formation of Nutritionally Undesirable Compounds in Baking and Shallow Frying.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 4, p. 591, doi. 10.1007/s11746-013-2401-2
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- Publication type:
- Article
Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 12, p. 1199, doi. 10.1007/s11746-009-1461-9
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- Article
Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 10, p. 941, doi. 10.1007/s11746-009-1393-4
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- Publication type:
- Article
Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC, NMR, DSC) Methods.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 103, doi. 10.1007/s11746-008-1333-8
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- Publication type:
- Article
Using Theoretical Correction Factors for Quantitative Analysis of Sterols and Sterol Concentrates.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 111, doi. 10.1007/s11746-008-1332-9
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- Article
Conversion of Extracted Oil Cake Fibers into Bioethanol Including DDGS, Canola, Sunflower, Sesame, Soy, and Peanut for Integrated Biodiesel Processing.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 157, doi. 10.1007/s11746-008-1329-4
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- Publication type:
- Article
Sunflower Lecithin: Application of a Fractionation Process with Absolute Ethanol.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 189, doi. 10.1007/s11746-008-1336-5
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- Publication type:
- Article
Utilization of Olive-Pomace Oil for Enzymatic Production of Cocoa Butter-like Fat.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 119, doi. 10.1007/s11746-008-1326-7
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- Publication type:
- Article
Phospholipid Composition of Jatropha curcus Seed Lipids.
- Published in:
- 2009
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- Publication type:
- Letter
Purification of Soybean Phosphatidylcholine Using D113-III Ion Exchange Macroporous Resin Packed Column Chromatography.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 183, doi. 10.1007/s11746-008-1324-9
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- Publication type:
- Article
Removal and Degradation of Phorbol Esters during Pre-treatment and Transesterification of Jatropha curcas Oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 173, doi. 10.1007/s11746-008-1327-6
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- Publication type:
- Article
Studying the Influence of Alumina Catalysts Doped with Tin and Zinc Oxides in the Soybean Oil Pyrolysis Reaction.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 167, doi. 10.1007/s11746-008-1331-x
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- Publication type:
- Article
Degradation and Nutritional Quality Changes of Oil During Frying.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 149, doi. 10.1007/s11746-008-1328-5
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- Publication type:
- Article
Enzymatic Synthesis of Structured Triacylglycerols Containing CLA Isomers Starting from sn-1,3-Diacylglycerols.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 127, doi. 10.1007/s11746-008-1334-7
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- Publication type:
- Article
Antioxidative Properties of Curcuma longa Leaf Extract in Accelerated Oxidation and Deep Frying Studies.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 2, p. 141, doi. 10.1007/s11746-008-1335-6
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- Publication type:
- Article
Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying.
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- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 10, p. 945, doi. 10.1007/s11746-008-1275-1
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- Publication type:
- Article
The Use of Fast Methodologies (Kits) in Evaluating Deep-Frying Oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2007, v. 84, n. 10, p. 1, doi. 10.1007/s11746-007-1124-7
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- Publication type:
- Article
Flavor Stability and Quality of High-Oleate and Regular Soybean Oil Blends During Frying.
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- Journal of the American Oil Chemists' Society (JAOCS), 2004, v. 81, n. 9, p. 853, doi. 10.1007/s11746-004-0991-7
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- Publication type:
- Article
Gene Expression Changes Associated with Xenobiotic Metabolism Pathways in Mice Exposed to Acrylamide.
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- Environmental & Molecular Mutagenesis, 2008, v. 49, n. 9, p. 741, doi. 10.1002/em.20429
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- Article
Cover image.
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- Flavour & Fragrance Journal, 2020, v. 35, n. 1, p. i, doi. 10.1002/ffj.3562
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- Publication type:
- Article
Key aroma compounds in Chinese fried food of youtiao.
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- Flavour & Fragrance Journal, 2020, v. 35, n. 1, p. 88, doi. 10.1002/ffj.3539
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- Publication type:
- Article
海藻酸钠和低甲氧基果胶抑制油炸 甘薯淀粉吸油效果及结构变化.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 3, p. 96, doi. 10.16210/j.cnki.1007-7561.2022.03.011
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- Publication type:
- Article