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Journal Abstract Search

150 related items for PubMed ID: 39030791

  • 21. Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils.
    Rudzińska M, Gramza-Michałowska A, Radzimirska-Graczyk M, Gruczyńska-Sękowska E.
    Biomolecules; 2024 Feb 23; 14(3):. PubMed ID: 38540690
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  • 22. Application of pretreatment methods on agricultural products prior to frying: a review.
    Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X.
    J Sci Food Agric; 2018 Jan 23; 98(2):456-466. PubMed ID: 28657649
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  • 23. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E, Oz F.
    J Sci Food Agric; 2019 Mar 15; 99(4):1509-1518. PubMed ID: 30141529
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  • 31. Regulating the use of degraded oil/fat in deep-fat/oil food frying.
    Paul S, Mittal GS.
    Crit Rev Food Sci Nutr; 1997 Nov 15; 37(7):635-62. PubMed ID: 9408730
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  • 33. 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 30; 450():139393. PubMed ID: 38640542
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  • 34. Effect of deep-fat frying on fat oxidation in soybean oil.
    Goburdhun D, Jhurree B.
    Int J Food Sci Nutr; 1995 Nov 30; 46(4):363-71. PubMed ID: 8574863
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  • 35. 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 30; 96(13):4603-12. PubMed ID: 26916385
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  • 39. Effect of raw and repeatedly fried mustard oil intake on metabolic and organ histological changes in Wistar rat.
    Islam MK, Rayhan MA, Khatun MA, Islam D, Rahman MN.
    J Food Biochem; 2020 Feb 30; 44(2):e13120. PubMed ID: 31867738
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  • 40. 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 01; 174():467-72. PubMed ID: 25529707
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