Key aroma compounds in Chinese fried food of youtiao
Sign Up to like & getrecommendations! Published in 2019 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3539
Abstract: Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma… read more here.
Keywords: compounds chinese; youtiao; aroma compounds; key aroma ... See more keywords
Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.10.004
Abstract: A rapid, reliable, and quantitative method to determine acrylamide content in fried food based on surface-enhanced Raman spectroscopy (SERS) by re-oxidized graphene oxide/Au nanoparticle composites and dispersive solid-phase extraction has been proposed. The peak at… read more here.
Keywords: surface enhanced; detection; enhanced raman; spectroscopy ... See more keywords
High fried food consumption impacts anxiety and depression due to lipid metabolism disturbance and neuroinflammation.
Sign Up to like & getrecommendations! Published in 2023 at "Proceedings of the National Academy of Sciences of the United States of America"
DOI: 10.1073/pnas.2221097120
Abstract: Western dietary patterns have been unfavorably linked with mental health. However, the long-term effects of habitual fried food consumption on anxiety and depression and underlying mechanisms remain unclear. Our population-based study with 140,728 people revealed… read more here.
Keywords: anxiety; consumption; fried food; anxiety depression ... See more keywords
Fried food linked to increased risk of death among older US women
Sign Up to like & getrecommendations! Published in 2019 at "British Medical Journal"
DOI: 10.1136/bmj.l362
Abstract: Regularly eating fried food is linked with a heightened risk of death from any cause and of heart related death among postmenopausal women, a US study published in The BMJ has found.1 The researchers say… read more here.
Keywords: food linked; death; death among; fried food ... See more keywords
Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies
Sign Up to like & getrecommendations! Published in 2021 at "Heart"
DOI: 10.1136/heartjnl-2020-317883
Abstract: Objective We performed a meta-analysis, including dose–response analysis, to quantitatively determine the association of fried-food consumption and risk of cardiovascular disease and all-cause mortality in the general adult population. Methods We searched PubMed, EMBASE and… read more here.
Keywords: disease; mortality; food consumption; fried food ... See more keywords
The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14235092
Abstract: Background: Resistin is a proinflammatory adipokine involved in metabolic disorders. Its interplay with hypertriglyceridemia remains to be elucidated. We aimed to evaluate the relationship between resistin (−420C/G) single nucleotide variant (SNV) and metabolic parameters and… read more here.
Keywords: food taste; resistin; concentration; preference ... See more keywords