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Journal Abstract Search

188 related items for PubMed ID: 19595388

  • 1. Understanding oil absorption during deep-fat frying.
    Bouchon P.
    Adv Food Nutr Res; 2009; 57():209-34. PubMed ID: 19595388
    [Abstract] [Full Text] [Related]

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

  • 3. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.
    Thanatuksorn P, Kajiwara K, Suzuki T.
    J Sci Food Agric; 2010 Jan 15; 90(1):13-20. PubMed ID: 20355007
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 76(2):E188-95. PubMed ID: 21535758
    [Abstract] [Full Text] [Related]

  • 5. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.
    Rojas-Gonzalez JA, Avallone S, Brat P, Trystram G, Bohuon P.
    Int J Food Sci Nutr; 2006 Mar 15; 57(1-2):123-36. PubMed ID: 16849120
    [Abstract] [Full Text] [Related]

  • 6. [The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].
    Martín Peña G, Quintana Samperio MA.
    Rev Clin Esp; 1994 Nov 15; 194(11):966-9. PubMed ID: 7846353
    [Abstract] [Full Text] [Related]

  • 7. Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils.
    Hack DM, Bordi PL, Hessert SW.
    Int J Food Sci Nutr; 2009 Dec 15; 60(8):647-61. PubMed ID: 19919512
    [Abstract] [Full Text] [Related]

  • 8. A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying.
    Moreno MC, Bouchon P.
    J Food Sci; 2008 Apr 15; 73(3):E122-8. PubMed ID: 18387106
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 53(4):351-63. PubMed ID: 12090031
    [Abstract] [Full Text] [Related]

  • 10. Ask the doctor. You have written that fried fish isn't nearly as good for the heart as baked or broiled fish, probably because the oils many restaurants use for frying. What if I fry my fish at home using olive oil or canola oil? Would that make a difference?
    Hosmer C.
    Harv Heart Lett; 2006 May 15; 16(9):8. PubMed ID: 16688882
    [No Abstract] [Full Text] [Related]

  • 11. 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 15; 96(13):4603-12. PubMed ID: 26916385
    [Abstract] [Full Text] [Related]

  • 12. Preparation of low-fat uptake doughnut by dry particle coating technique.
    Lee JS, Kim BK, Kim KH, Park DJ.
    J Food Sci; 2008 Apr 15; 73(3):E137-42. PubMed ID: 18387108
    [Abstract] [Full Text] [Related]

  • 13. Squalene in oils and fats from domestic and commercial fryings of potatoes.
    Kalogeropoulos N, Andrikopoulos NK.
    Int J Food Sci Nutr; 2004 Mar 15; 55(2):125-9. PubMed ID: 14985184
    [Abstract] [Full Text] [Related]

  • 14. [The comparison of fat, trans isomers and cholesterol intake in the diet of Warsaw inhabitants in relation to Polish food ration].
    Dybkowska E, Swiderski F, Waszkiewicz-Robak B.
    Rocz Panstw Zakl Hig; 2004 Mar 15; 55(4):331-6. PubMed ID: 19097583
    [Abstract] [Full Text] [Related]

  • 15. High-temperature natural antioxidant improves soy oil for frying.
    Warner K, Gehring MM.
    J Food Sci; 2009 Aug 15; 74(6):C500-5. PubMed ID: 19723188
    [Abstract] [Full Text] [Related]

  • 16. [Hygienic status of deep fried oils in 1998 and the contrast with 10 years ago].
    Zhang W, Wu Y, Shi L, Che S.
    Wei Sheng Yan Jiu; 2000 Nov 15; 29(6):409-11. PubMed ID: 12520972
    [Abstract] [Full Text] [Related]

  • 17. Nutrient losses and gains during frying: a review.
    Fillion L, Henry CJ.
    Int J Food Sci Nutr; 1998 Mar 15; 49(2):157-68. PubMed ID: 9713586
    [Abstract] [Full Text] [Related]

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

  • 19. Oxidation of corn oil during frying of soy-flour-added flour dough.
    Yoon Y, Choe E.
    J Food Sci; 2007 Aug 15; 72(6):C317-23. PubMed ID: 17995672
    [Abstract] [Full Text] [Related]

  • 20. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.
    Nunes Y, Moreira RG.
    J Food Sci; 2009 Sep 15; 74(7):E355-62. PubMed ID: 19895464
    [Abstract] [Full Text] [Related]

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