4.4 Article

Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Biochemistry & Molecular Biology

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Jessica del Pilar Ramirez-Anaya et al.

ANTIOXIDANTS (2019)

Review Food Science & Technology

The toxicity of dietary trans fats

Riya Ganguly et al.

FOOD AND CHEMICAL TOXICOLOGY (2015)

Review Food Science & Technology

Quality control of used deep-frying oils

Ruediger Weisshaar

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES

Memnune Sengul et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

Review Food Science & Technology

Effect of cooking on olive oil quality attributes

Carla S. P. Santos et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Chemistry, Applied

Changes in carotenoids during processing and storage of pumpkin puree

Joao Gustavo Provesi et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

The effect of consecutive steps of refining on squalene content of vegetable oils

Cevdet Nergiz et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)

Article Agriculture, Multidisciplinary

Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables

Cristiana Miglio et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Review Food Science & Technology

Chemistry of deep-fat frying oils

E. Choe et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Food Science & Technology

Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation

Michael Ngadi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Applied

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

A. Gliszczynska-Swiglo et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2006)

Article Food Science & Technology

Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes

NK Andrikopoulos et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)