148 related articles for article (PubMed ID: 35919570)
1. Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes.
Lee J; Surh J
Prev Nutr Food Sci; 2022 Jun; 27(2):248-256. PubMed ID: 35919570
[TBL] [Abstract][Full Text] [Related]
2. Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time.
Park JM; Koh JH; Kim JM
Food Sci Anim Resour; 2020 Sep; 40(5):785-794. PubMed ID: 32968730
[TBL] [Abstract][Full Text] [Related]
3. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.
Lee J; Lee S; Lee H; Park K; Choe E
J Agric Food Chem; 2002 Sep; 50(20):5664-9. PubMed ID: 12236695
[TBL] [Abstract][Full Text] [Related]
4. Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.
Koh E; Surh J
Food Chem; 2015 May; 174():467-72. PubMed ID: 25529707
[TBL] [Abstract][Full Text] [Related]
5. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
Chintha P; Giri N; Thulasimani K; Sajeev MS; Safiya S
J Food Sci; 2022 Jul; 87(7):2894-2907. PubMed ID: 35638337
[TBL] [Abstract][Full Text] [Related]
6. Effect of deep-fat frying on fat oxidation in soybean oil.
Goburdhun D; Jhurree B
Int J Food Sci Nutr; 1995 Nov; 46(4):363-71. PubMed ID: 8574863
[TBL] [Abstract][Full Text] [Related]
7. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.
Laguerre M; Bayrasy C; Panya A; Weiss J; McClements DJ; Lecomte J; Decker EA; Villeneuve P
Crit Rev Food Sci Nutr; 2015; 55(2):183-201. PubMed ID: 24915410
[TBL] [Abstract][Full Text] [Related]
8. Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with
Jung L; Choe E
Food Sci Biotechnol; 2017; 26(3):623-631. PubMed ID: 30263586
[TBL] [Abstract][Full Text] [Related]
9. Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.
Moumtaz S; Percival BC; Parmar D; Grootveld KL; Jansson P; Grootveld M
Sci Rep; 2019 Mar; 9(1):4125. PubMed ID: 30858398
[TBL] [Abstract][Full Text] [Related]
10. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
Li X; Wu G; Yang F; Meng L; Huang J; Zhang H; Jin Q; Wang X
Food Chem; 2019 Jan; 272():12-17. PubMed ID: 30309521
[TBL] [Abstract][Full Text] [Related]
11. Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant.
Moufakkir C; Kharbach Y; Tanghort M; Dassouli A; Remmal A
Int J Food Sci; 2023; 2023():5984636. PubMed ID: 37007843
[TBL] [Abstract][Full Text] [Related]
12. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
Totani N; Yawata M; Yasaki N
J Oleo Sci; 2018; 67(11):1389-1395. PubMed ID: 30404959
[TBL] [Abstract][Full Text] [Related]
13. Deep-fried keropok lekors Increase Oxidative Instability in Cooking Oils.
Kamisah Y; Shamil S; Nabillah MJ; Kong SY; Hamizah NA; Qodriyah HM; Nur Azlina MF; Azman A; Jaarin K
Malays J Med Sci; 2012 Oct; 19(4):57-62. PubMed ID: 23613649
[TBL] [Abstract][Full Text] [Related]
14. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
Dueik V; Bouchon P
J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
[TBL] [Abstract][Full Text] [Related]
15. Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato
Romano R; Filosa G; Pizzolongo F; Durazzo A; Lucarini M; Severino P; Souto EB; Santini A
Heliyon; 2021 Mar; 7(3):e06294. PubMed ID: 33869817
[TBL] [Abstract][Full Text] [Related]
16. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
Chang C; Wu G; Zhang H; Jin Q; Wang X
Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
[TBL] [Abstract][Full Text] [Related]
17. Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil.
Jin Q; Garrett A; Brannan R
Foods; 2024 Mar; 13(6):. PubMed ID: 38540927
[TBL] [Abstract][Full Text] [Related]
18. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
Li X; Li J; Wang Y; Cao P; Liu Y
Food Chem; 2017 Dec; 237():98-105. PubMed ID: 28764095
[TBL] [Abstract][Full Text] [Related]
19. Formation of Starch-Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation.
Hu X; Li Z; Wang F; Mu H; Guo L; Xiao J; Liu Y; Li X
Foods; 2022 Oct; 11(19):. PubMed ID: 36230159
[TBL] [Abstract][Full Text] [Related]
20. Effect of oil surface activity on oil absorption behavior of potato strips during frying process.
Liu Y; Tian J; Duan Z; Li J; Fan L
Food Chem; 2021 Dec; 365():130427. PubMed ID: 34218110
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]