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PUBMED FOR HANDHELDS

Journal Abstract Search


306 related items for 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
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  • 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; 15(12):589-94. PubMed ID: 24191621
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  • 28. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence.
    Gadiraju TV, Patel Y, Gaziano JM, Djoussé L.
    Nutrients; 2015 Oct 06; 7(10):8424-30. PubMed ID: 26457715
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  • 32. Impact of potato processing on nutrients, phytochemicals, and human health.
    Furrer AN, Chegeni M, Ferruzzi MG.
    Crit Rev Food Sci Nutr; 2018 Jan 02; 58(1):146-168. PubMed ID: 26852789
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  • 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 02; 172():113176. PubMed ID: 37689929
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  • 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 02; 9(11):e21500. PubMed ID: 38027829
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  • 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 02; 98(4):1485-1491. PubMed ID: 28799645
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  • 36. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 Mar 02; 459():67-77. PubMed ID: 10335369
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  • 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 02; 62(3):356-64. PubMed ID: 17356553
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  • 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 02; 77(11):C1136-43. PubMed ID: 23107039
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  • 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 02; 87(7):2894-2907. PubMed ID: 35638337
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