185 related articles for article (PubMed ID: 24167953)
21. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods.
S S; T JJ; Shagolshem Mukta S; Rao PS
Food Chem; 2024 Aug; 450():139393. PubMed ID: 38640542
[TBL] [Abstract][Full Text] [Related]
22. Effect of food component changes during frying on the nutrition value of fried food.
Pokorn J; Pánek J; Trojáková L
Forum Nutr; 2003; 56():348-50. PubMed ID: 15806930
[No Abstract] [Full Text] [Related]
23. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
Andrikopoulos NK; Dedoussis GV; Falirea A; Kalogeropoulos N; Hatzinikola HS
Int J Food Sci Nutr; 2002 Jul; 53(4):351-63. PubMed ID: 12090031
[TBL] [Abstract][Full Text] [Related]
24. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
Zhang H; Zhang H; Cheng L; Wang L; Qian H
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1083-8. PubMed ID: 25953074
[TBL] [Abstract][Full Text] [Related]
25. Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods.
Bansal G; Zhou W; Barlow PJ; Joshi PS; Lo HL; Chung YK
Crit Rev Food Sci Nutr; 2010 Jun; 50(6):503-14. PubMed ID: 20544441
[TBL] [Abstract][Full Text] [Related]
26. [Comparison of methods to characterise thermally altered frying fats and oils].
Schmid M; Isengard HD
Z Ernahrungswiss; 1998 Jun; 37(2):164-70. PubMed ID: 9698643
[TBL] [Abstract][Full Text] [Related]
27. [Comparative analysis of deterioration products in bio-waste oil and vegetable oils].
Deng P; Li H; Yang D; Yang Y; Geng Y; Liang Y
Wei Sheng Yan Jiu; 2015 Jul; 44(4):600-4. PubMed ID: 26454958
[TBL] [Abstract][Full Text] [Related]
28. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
Flores-Álvarez Mdel C; Molina-Hernández EF; Hernández-Raya JC; Sosa-Morales ME
J Food Sci; 2012 Nov; 77(11):C1136-43. PubMed ID: 23107039
[TBL] [Abstract][Full Text] [Related]
29. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
Zhang N; Sun B; Mao X; Chen H; Zhang Y
Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
[TBL] [Abstract][Full Text] [Related]
30. Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing.
Totani N; Inoue R; Yawata M
J Oleo Sci; 2016 Jun; 65(6):517-23. PubMed ID: 27181248
[TBL] [Abstract][Full Text] [Related]
31. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
Mariotti-Celis MS; Zúñiga RN; Cortés P; Pedreschi F
J Food Sci; 2017 Jan; 82(1):232-239. PubMed ID: 27886377
[TBL] [Abstract][Full Text] [Related]
32. Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying.
Ma L; He Q; Qiu Y; Liu H; Wu J; Liu G; Brennan C; Brennan MA; Zhu L
Food Chem; 2021 Jun; 347():129080. PubMed ID: 33508586
[TBL] [Abstract][Full Text] [Related]
33. Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes.
Goburdhun D; Jhaumeer-Laulloo SB; Musruck R
Int J Food Sci Nutr; 2001 Jan; 52(1):31-42. PubMed ID: 11225175
[TBL] [Abstract][Full Text] [Related]
34. Olive oil stability under deep-frying conditions.
Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
[TBL] [Abstract][Full Text] [Related]
35. Deep fat frying of foods: A critical review on process and product parameters.
Asokapandian S; Swamy GJ; Hajjul H
Crit Rev Food Sci Nutr; 2020; 60(20):3400-3413. PubMed ID: 31729249
[TBL] [Abstract][Full Text] [Related]
36. A review of factors affecting fat absorption in hot chips.
Mehta U; Swinburn B
Crit Rev Food Sci Nutr; 2001 Jan; 41(2):133-54. PubMed ID: 11214763
[TBL] [Abstract][Full Text] [Related]
37. Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth.
Dana D; Saguy IS
Adv Colloid Interface Sci; 2006 Dec; 128-130():267-72. PubMed ID: 17196541
[TBL] [Abstract][Full Text] [Related]
38. Chemical and biological modulations of food due to the frying process.
Wagner KH; Elmadfa I
Int J Vitam Nutr Res; 2012 Jun; 82(3):163-7. PubMed ID: 23258396
[TBL] [Abstract][Full Text] [Related]
39. Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying.
Gao HX; Chen N; He Q; Shi B; Zeng WC
J Food Sci; 2024 Jun; 89(6):3306-3317. PubMed ID: 38752388
[TBL] [Abstract][Full Text] [Related]
40. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.
Tres A; Bou R; Guardiola F; Nuchi CD; Magrinyà N; Codony R
Animal; 2013 Mar; 7(3):505-17. PubMed ID: 23031441
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
