Works matching DE "FRIED food"

Results: 300

超声预处理对空气油炸薯条理化性质及结构特性变化.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 204, doi. 10.13982/j.mfst.1673-9078.2025.5.0030

By:

陈博儒;
黄月威;
欧梓浩;
罗诗茵;
马昌昊;
李坚;
曾新安;
黄燕燕

Publication type:

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.

Published in:

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

By:

Debnath, Sukumar;
Rastogi, Navin K.;
Gopala Krishna, A. G.;
Lokesh, B. R.

Publication type:

Article

ESKİ TÜRKLER YEMEK ÇUBUKLARI KULLANIYOR MUYDU?

Published in:

Motif Academy Journal of Folklore, 2024, v. 17, n. 45, p. 202, doi. 10.12981/mahder.1426671

By:

KARADAVUT, Arda

Publication type:

Article

油炸花生米生产工艺及挥发性风味成分研究.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 68, doi. 10.12161/j.issn.1005-6521,202124,010

By:

刘潇潇;
张龙飞;
甘钰培;
马娟;
李文静;
张梦静;
肖丽霞

Publication type:

Article

油炸食品中可食性膜的应用现状及研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 219, doi. 10.12161/j.issn.1005-6521.2021.23.034

By:

宋昱;
孟令冬;
王娟娟;
李昀

Publication type:

Article

基于四氧化三铁磁性纳米材料检测油炸食品中特丁基对苯二酚的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 179, doi. 10.12161/j.issn.1005-6521.2020.21.029

By:

申森;
郑黎静;
陈欣

Publication type:

Article

Sea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food.

Published in:

Journal of Food Quality & Hazards Control, 2022, v. 9, n. 2, p. 105, doi. 10.18502/jfqhc.9.2.10647

By:

Permatasari, H. K.;
Nurkolis, F.;
Gunawan, W. B.;
Kumalawati, D. A.;
Handoko, M. N.;
Afifah, D. N.;
Nisah, K.;
Saptari, S. A.;
Y. N. A.;
Fitriani, N. R.;
Dewi, R. S.;
Sanjaya, A. R. D. P.

Publication type:

Article

Relationship between serum inflammatory cytokines and lifestyle factors in gastric cancer.

Published in:

Molecular & Clinical Oncology, 2019, v. 10, n. 3, p. 401

By:

Sun, Xian;
Xiang, Chun-Jie;
Wu, Juan;
Dong, Wei;
Zhan, Zhen;
Wang, Rui-Ping;
Zhang, Jun-Feng

Publication type:

Article

The optimization of vacuum frying to dehydrate carrot chips.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 9, p. 911, doi. 10.1111/j.1365-2621.2005.00985.x

By:

Liu-ping Fan;
Min Zhang;
Gong-nian Xiao;
Jin-cai Sun;
Qian Tao

Publication type:

Article

The effect of the concentration of batter made from Chickpea ( Cicer arietinum L.) flour on the quality of a deep-fried snack.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 755, doi. 10.1111/j.1365-2621.2004.00841.x

By:

Ravi, Ramasamy;
Susheelamma, Nuggehalli Sampathkumarachar

Publication type:

Article

Fat reduction affects quality of akara (fried cowpea paste).

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 6, p. 681, doi. 10.1111/j.1365-2621.2004.00827.x

By:

Patterson, Sara P.;
Phillips, R. Dixon;
McWatters, Kay H.;
Hung, Yen-Con;
Chinnan, Manjeet S.

Publication type:

Article

Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 603, doi. 10.1046/j.1365-2621.2003.00689.x

By:

Sulaeman, Ahmad;
Keeler, Laurie;
Giraud, David W.;
Taylor, Steve L.;
Driskell, Judy A.

Publication type:

Article

The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods.

Published in:

European Journal of Lipid Science & Technology, 2023, v. 125, n. 4, p. 1, doi. 10.1002/ejlt.202200144

By:

Gertz, Christian;
Aladedunye, Felix;
Popp, Martin;
Matthäus, Bertrand

Publication type:

Article

Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology.

Published in:

European Journal of Lipid Science & Technology, 2019, v. 121, n. 7, p. N.PAG, doi. 10.1002/ejlt.201800019

By:

Turan, Semra;
Solak, Rukiye;
Keskin, Sule

Publication type:

Article

A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing.

Published in:

European Journal of Lipid Science & Technology, 2017, v. 119, n. 11, p. n/a, doi. 10.1002/ejlt.201600393

By:

Gertz, Christian;
Aladedunye, Felix;
Matthäus, Bertrand

Publication type:

Article

EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN SNACK FOOD.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 5

By:

K., Vinothini;
S., Sasikala;
Bora, Anjana;
Monis, Sandra Aveena

Publication type:

Article

OCENA JAKOŚCI MROŻONYCH ZIEMNIACZANYCH PRODUKTÓW SMAŻONYCH DOSTĘPNYCH NA POLSKIM RYNKU.

Published in:

Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2014, v. 8, n. 4, p. 1

By:

KMIECIK, DOMINIK;
GRAMZA-MICHAŁOWSKA, ANNA;
KORCZAK, JÓZEF

Publication type:

Article

Composición química y calidad de la grasa contenida en frituras de maíz elaboradas y consumidas en Navojoa, estado de Sonora, México.

Published in:

Perspectivas en Nutrición Humana, 2019, v. 21, n. 1, p. 17, doi. 10.17533/udea.penh.v21n1a02

By:

Ernestina Santana-Alcántar, María;
Mendívil-Morales, Miriam;
Irene Félix-Ibarra, Lucía;
Ramírez-Murillo, Mónica;
Alejandra Cruz-Rosales, Carmen

Publication type:

Article

Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart Study.

Published in:

PLoS ONE, 2018, v. 13, n. 2, p. 1, doi. 10.1371/journal.pone.0192960

By:

Hu, Peter;
Li, Yanping;
Campos, Hannia

Publication type:

Article

Efecto de la fritura por inmersion al vacío en rodajas de mango "Tommy Atkins" deshidratadas osmóticamente.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2020, v. 18, n. 1, p. 14, doi. 10.18684/bsaa.v18n1.1427

By:

ACOSTA-CASTAÑO, MATEO;
CHAVEZ-SALAZAR, ANDRES;
CASTELLANOS-GALEANO, FRANCISCO JAVIER

Publication type:

Article

EFECTO DEL ESCALDADO, DESHIDRATACIÓN OSMOTICA Y RECUBRIMIENTO EN LA PERDIDAD DE HUMEDAD Y GANANCIA DE ACEITE EN TROZOS DE PAPA CRIOLLA FRITAS.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2012, v. 10, n. 2, p. 170

By:

GUZMÁN, LUIS;
ACEVEDO, DIOFANOR;
GRANADOS, CLEMENTE

Publication type:

Article

Ultra‐processed food and homemade fried food consumption is associated with overweight/obesity in Latin American university students during COVID‐19.

Published in:

American Journal of Human Biology, 2023, v. 35, n. 8, p. 1, doi. 10.1002/ajhb.23900

By:

Morales, Gladys;
Durán‐Agüero, Samuel;
Parra‐Soto, Solange;
Landaeta‐Díaz, Leslie;
Carpio, Valeria;
Cavagnari, Brian;
Rios‐Castillo, Israel;
Nava‐González, Edna;
Bejarano‐Roncancio, Jhon;
Núñez‐Martínez, Beatriz;
Cordón‐Arrivillaga, Karla;
Meza‐Miranda, Eliana;
Mauricio‐Alza, Saby;
Gómez, Georgina;
Murillo, Gabriela;
Araneda‐Flores, Jacqueline

Publication type:

Article

Dietary patterns in Canadian men and women ages 25 and older: relationship to demographics, body mass index, and bone mineral density.

Published in:

BMC Musculoskeletal Disorders, 2010, v. 11, p. 20, doi. 10.1186/1471-2474-11-20

By:

Langsetmo, Lisa;
Poliquin, Suzette;
Hanleyv, David A.;
Prior, Jerilynn C.;
Barr, Susan;
Anastassiades, Tassos;
Towheed, Tanveer;
Goltzman, David;
Kreiger, Nancy

Publication type:

Article

Impact of oil used by the frying industry on population fat intake.

Published in:

2007

By:

Minihane, Anne M.;
Harland, Janice I.

Publication type:

journal article

Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2025, v. 149, p. 49, doi. 10.1016/j.fbp.2024.11.009

By:

Caiyun Liu;
Haoyu Deng;
Minming Lv;
Huihui Du;
Baoguo Li;
Nabil Grimi;
Yijun Liu;
Wanxu Chen

Publication type:

Article

EFECTO DE LA FRITURA AL VACÍO SOBRE LA ABSORCIÓN DE ACEITE EN EMPANADAS DE MAÍZ (Zea Mays).

Published in:

@limentech: Ciencia y Tecnología Alimentaria, 2017, v. 15, n. 1, p. 42

By:

Correa D., Acevedo;
Castillo P., Montero;
Cotta L., Beltrán;
García L., Gallo;
Meza J., Rodríguez

Publication type:

Article

OVERWEIGHT, OBESITY AND ITS ASSOCIATED RISK FACTORS AMONG SCHOOL GOING CHILDREN OF PESHAWAR, KHYBER PAKHTUNKHWA, PAKISTAN.

Published in:

Journal of Medical Sciences (1997-3438), 2022, v. 30, n. 4, p. 250, doi. 10.52764/jms.22.30.4.3

By:

Ghayasuddin, Syed;
Ali, Waqar;
Khalil, Kashif Ur Rehman;
Ali, Iftikhar;
Ahmad, Saeed

Publication type:

Article

果糖和葡萄糖对真空油炸鹰爪虾风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 216, doi. 10.16429/j.1009-7848.2023.01.021

By:

胡科娜;
谷贵章;
高兴杰;
张进杰;
邹祖全;
杨文鸽;
徐大伦

Publication type:

Article

Sociodemographic correlates of dietary habits among university students of health sciences in Kosovo.

Published in:

Healthcare in Low Resource Settings, 2024, v. 12, n. 4, p. 1, doi. 10.4081/hls.2024.12898

By:

Jerliu, Naim;
Kamberi, Haxhi;
Mone, Iris;
Zekaj, Drilon;
Krasniqi, Pranvera;
Burazeri, Genc

Publication type:

Article

Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 159, p. 316, doi. 10.22034/FSCT.22.159.316

By:

Vajargahi, Zoleykha Fahimi;
Esmaiili, Mohsen;
Ghaitaranpour, Arash

Publication type:

Article

بررسی اثر نوع روغن ونسبتمحصولبه روغنبرتوزیع دما، افت رطوبت و جذب روغندر طیفرآیند سرخ کردنقطعاتسیبزمینی.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 269, doi. 10.52547/fsct.19.122.269

By:

عبدالرحمن قادري;
جلال دهقان نیا;
2بابک قنبرزاده

Publication type:

Article

پیشبینی اثرات پوششدهی با غلظتهاي مختلف صمغ دانه مرو بر خصوصیات برشهايکدوخورشتی سرخشده در دماهاي مختلف با روش الگوریتم ژنتیک- شبکه عصبی مصنوعی.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 115, p. 181, doi. 10.29252/fsct.18.06.14

By:

فخرالدین صالحی;
امیررضا روستایی;
علیرضا حاصلی

Publication type:

Article

مطالعه اثر عصاره زردچوبه )Curcuma Longa( بر محتواي آکریل آمید و خصوصیات کیفی سیب زمینی سرخ شده .

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 159, doi. 10.29252/fsct.18.05.14

By:

آمنه سروشفرد;
لیلا روفهگري نژا;
میترا صوفی

Publication type:

Article

CONSUMO ALIMENTAR DE ACADÊMICOS DE UMA UNIVERSIDADE DO SUL DO PAÍS DURANTE A PANDEMIA DA COVID-19.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2024, v. 18, n. 117, p. 1207

By:

da Fontoura, Ana Laura;
Antoniazzi dos Santos, Pâmela;
Bellincanta Nicoletto, Bruna

Publication type:

Article

ASSOCIAÇÃO ENTRE INDICE DE MASSA CORPOREA, CONSUMO DE ALIMENTOS SAUDÁVEIS, ULTRAPROCESSADOS E APTIDÃO FÍSICA EM ADOLESCENTES.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2022, v. 16, n. 104, p. 870

By:

Oliveira Magalhães, Fernando Tadeu;
Soares Macedo, Mônica Thaís;
Pacheco Souza, Giulia;
Boa Santos, Isabela Cardoso;
Aguiar, Lucca Giovanni Santana;
Brant Rocha, Josiane Santos

Publication type:

Article

Prenatal antioxidant-enriched and pro-oxidant-contained food, IL4 and IL13 pathway genes, and cord blood IgE.

Published in:

Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-06951-9

By:

Chen, Chien-Han;
Lee, Yungling Leo;
Wu, Ming-Hsun;
Chen, Pao-Jen;
Wei, Tien-Shan;
Tseng, Ching-Ing;
Chen, Wei J.

Publication type:

Article

Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 535, doi. 10.1111/j.1365-2621.2006.01262.x

By:

Yusnita, Hamtah;
Wan Aida, Wan M.;
Maskat, Mohamad Y.;
Aminah, Abdullah

Publication type:

Article

Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 601, doi. 10.1111/j.1365-2621.2006.01284.x

By:

Marmesat, Susana;
Rodrigues, Eliana;
Velasco, Joaquín;
Dobarganes, Carmen

Publication type:

Article

Recipes.

Published in:

2017

By:

Griffin, Dorothy;
Griffin, Allen

Publication type:

Recipe

Development of High-Performance Liquid Chromatography–Electrospray Mass Spectrometry with Size-Exclusion Chromatography for Determination of Acrylamide in Fried Foods.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2003, v. 26, n. 12, p. 1877, doi. 10.1081/JLC-120021756

By:

Inoue, Koichi;
Yoshimura, Yoshihiro;
Nakazawa, Hiroyuki

Publication type:

Article

Analysis of Acrylamide in Cooking Oil Post Cooking.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1096

By:

White, Jason Christopher;
Clark, Matthew;
Ponton, Lisa

Publication type:

Article

Combating Triple Burden of Malnutrition in Children.

Published in:

2019

By:

Ramachandran, Prema

Publication type:

Editorial

Race, Gender, Family Structure, Socioeconomic Status, Dietary Patterns, and Cardiovascular Health in Adolescents.

Published in:

Current Developments in Nutrition, 2019, v. 3, n. 11, p. N.PAG, doi. 10.1093/cdn/nzz117

By:

Chen, Li;
Zhu, Haidong;
Gutin, Bernard;
Dong, Yanbin

Publication type:

Article

Associations between Food Consumption Patterns and Chronic Diseases and Self-Reported Morbidities in 6 American Indian Communities.

Published in:

Current Developments in Nutrition, 2019, v. 3, p. 69, doi. 10.1093/cdn/nzz067

By:

Setiono, Felicia J;
Jock, Brittany;
Trude, Angela;
Wensel, Caroline R;
Poirier, Lisa;
Pardilla, Marla;
Gittelsohn, Joel

Publication type:

Article

Associations between Food Consumption Patterns and Chronic Diseases and Self-Reported Morbidities in 6 American Indian Communities.

Published in:

Current Developments in Nutrition, 2019, v. 3, p. 69, doi. 10.1093/cdn/nzz067

By:

Setiono, Felicia J.;
Jock, Brittany;
Trude, Angela;
Wensel, Caroline R.;
Poirier, Lisa;
Pardilla, Marla;
Gittelsohn, Joel

Publication type:

Article

Frying Stability of Moringa stenopetala Seed Oil.

Published in:

Plant Foods for Human Nutrition, 2006, v. 61, n. 2, p. 93, doi. 10.1007/s11130-006-0022-8

By:

Lalas, Stavros;
Gortzi, Olga;
Tsaknis, John

Publication type:

Article

Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 662, doi. 10.12944/CRNFSJ.7.3.06

By:

PRATAMA, YOGA;
JACXSENS, LIESBETH

Publication type:

Article

Assessing the quality and the degree of rancidity of frying oils used in drive-in restaurants of tamil nadu.

Published in:

International Journal of Pharmaceutical Research (09752366), 2021, v. 13, n. 3, p. 344, doi. 10.31838/ijpr/2021.13.03.075

By:

POOJA B.;
BISWAL. R., ABHISHEK;
SARATHCHANDRA, GHADEVARU;
SELVAM. S., PERIYAR

Publication type:

Article

The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying.

Published in:

Foods, 2025, v. 14, n. 6, p. 920, doi. 10.3390/foods14060920

By:

Li, Ying;
Xia, Xiufang;
Yu, Guoping

Publication type:

Article

Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers.

Published in:

Foods, 2024, v. 13, n. 15, p. 2419, doi. 10.3390/foods13152419

By:

Ruiz-Méndez, María-Victoria;
Velasco, Joaquín;
Lastrucci, Adriana Salud;
Márquez-Ruiz, Gloria

Publication type:

Article