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Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9939
Abstract: BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds which play a significant role in the characteristic aroma of deep-fat fried foods. RESULTS Phospholipids extracted from hen egg yolks were added into…
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Keywords:
deep fat;
fat frying;
frying odorants;
food ... See more keywords
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Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.05.006
Abstract: Abstract In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in deep fat fried food products. Significant interests is captured by the scientific society and the food…
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Keywords:
fat uptake;
deep fat;
fried products;
uptake deep ... See more keywords
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Published in 2019 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2019.1688761
Abstract: Abstract Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum internal temperature is attained. Deep fried foods are hot and crispy on the outside and cooked safely in…
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Keywords:
deep fat;
product;
frying foods;
process ... See more keywords
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Published in 2023 at "Plastic and reconstructive surgery"
DOI: 10.1097/prs.0000000000010357
Abstract: OBJECTIVE The contour of the cheek is the main determinant of facial attractivity. The aim of this study is to evaluate the relationship between age, gender and BMI and cheek fat volume in a large…
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Keywords:
fat compartments;
cheek;
age;
deep fat ... See more keywords
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Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.67321
Abstract: Abstract Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of the consumer. The influence of…
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Keywords:
heterocyclic aromatic;
fat frying;
haas;
deep fat ... See more keywords
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Published in 2021 at "Foods"
DOI: 10.3390/foods10020467
Abstract: In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for…
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Keywords:
fried chicken;
edible coating;
deep fat;
chicken drumsticks ... See more keywords
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Published in 2023 at "Materials"
DOI: 10.3390/ma16041541
Abstract: The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different…
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Keywords:
fat frying;
structure;
texture;
hot air ... See more keywords
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Published in 2022 at "Medicina"
DOI: 10.3390/medicina58050670
Abstract: Background and Objectives: Prolonged drain stay and lymphorrhea are often problems at the donor site of the superficial circumflex iliac artery perforator (SCIP) flap. This study aimed to introduce a novel technique of the SCIP…
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Keywords:
artery perforator;
superficial circumflex;
fat saving;
iliac artery ... See more keywords