These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
305 related articles for article (PubMed ID: 9713586)
21. 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]
22. Effects of deep frying on proximate composition and micronutrient of Indian mackerel (Rastrelliger kanagurta), eel (Monopterus albus) and cockle (Anadara granosa). Rahman MM; Zamri M; Fadilla N Pak J Biol Sci; 2012 Jun; 15(12):589-94. PubMed ID: 24191621 [TBL] [Abstract][Full Text] [Related]
23. 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]
25. Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources. Grootveld M; Percival BC; Leenders J; Wilson PB Nutrients; 2020 Apr; 12(4):. PubMed ID: 32244669 [TBL] [Abstract][Full Text] [Related]
26. 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]
27. 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]
28. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Gadiraju TV; Patel Y; Gaziano JM; Djoussé L Nutrients; 2015 Oct; 7(10):8424-30. PubMed ID: 26457715 [TBL] [Abstract][Full Text] [Related]
29. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS. Ramírez MR; Estévez M; Morcuende D; Cava R J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815 [TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Impact of potato processing on nutrients, phytochemicals, and human health. Furrer AN; Chegeni M; Ferruzzi MG Crit Rev Food Sci Nutr; 2018 Jan; 58(1):146-168. PubMed ID: 26852789 [TBL] [Abstract][Full Text] [Related]
33. A review on the frying process: Methods, models and their mechanism and application in the food industry. Rani L; Kumar M; Kaushik D; Kaur J; Kumar A; Oz F; Proestos C; Oz E Food Res Int; 2023 Oct; 172():113176. PubMed ID: 37689929 [TBL] [Abstract][Full Text] [Related]
34. 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]
35. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips. Dehghannya J; Abedpour L J Sci Food Agric; 2018 Mar; 98(4):1485-1491. PubMed ID: 28799645 [TBL] [Abstract][Full Text] [Related]
36. 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]
37. Consumption of 'extra' foods by Australian children: types, quantities and contribution to energy and nutrient intakes. Rangan AM; Randall D; Hector DJ; Gill TP; Webb KL Eur J Clin Nutr; 2008 Mar; 62(3):356-64. PubMed ID: 17356553 [TBL] [Abstract][Full Text] [Related]
38. 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]
39. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets. Purcell S; Wang YJ; Seo HS J Food Sci; 2014 May; 79(5):C802-9. PubMed ID: 24734785 [TBL] [Abstract][Full Text] [Related]
40. 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] [Previous] [Next] [New Search]