BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

253 related articles for article (PubMed ID: 9408730)

  • 1. Regulating the use of degraded oil/fat in deep-fat/oil food frying.
    Paul S; Mittal GS
    Crit Rev Food Sci Nutr; 1997 Nov; 37(7):635-62. PubMed ID: 9408730
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. [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]  

  • 4. Impact of high-temperature food processing on fats and oils.
    Warner K
    Adv Exp Med Biol; 1999; 459():67-77. PubMed ID: 10335369
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemistry of deep-fat frying oils.
    Choe E; Min DB
    J Food Sci; 2007 Jun; 72(5):R77-86. PubMed ID: 17995742
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Changes in food caused by deep fat frying--a review.
    Bordin K; Kunitake MT; Aracava KK; Trindade CS
    Arch Latinoam Nutr; 2013 Mar; 63(1):5-13. PubMed ID: 24167953
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
    Karacabey E; Turan MS; Özçelik ŞG; Baltacıoğlu C; Küçüköner E
    J Sci Food Agric; 2016 Oct; 96(13):4603-12. PubMed ID: 26916385
    [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. Frying stability of Moringa stenopetala seed oil.
    Lalas S; Gortzi O; Tsaknis J
    Plant Foods Hum Nutr; 2006 Jun; 61(2):99-108. PubMed ID: 16810562
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review.
    Meenu M; Decker EA; Xu B
    Crit Rev Food Sci Nutr; 2022; 62(21):5744-5765. PubMed ID: 33645344
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Oils and fats: changes due to culinary and industrial processes.
    Sanchez-Muniz FJ
    Int J Vitam Nutr Res; 2006 Jul; 76(4):230-7. PubMed ID: 17243087
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Nutrient losses and gains during frying: a review.
    Fillion L; Henry CJ
    Int J Food Sci Nutr; 1998 Mar; 49(2):157-68. PubMed ID: 9713586
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M; Gordon MH; Lovegrove JA; Niranjan K
    J Food Sci; 2012 Jan; 77(1):E32-6. PubMed ID: 22260106
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.
    Mahmud N; Islam J; Oyom W; Adrah K; Adegoke SC; Tahergorabi R
    Heliyon; 2023 Nov; 9(11):e21500. PubMed ID: 38027829
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I; Al-Saghir S; Kanzler S; Frisch G; Majchrzak D; Wagner KH
    Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.