deep-fried
Selected indexed studies
- Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. (Crit Rev Food Sci Nutr, 2020) [PMID:30740987]
- A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. (Heliyon, 2023) [PMID:38027829]
- Nutrification and fat reduction of deep-fried protein isolates. (Food Chem, 2023) [PMID:39491292]
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Sources
- A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. (2023) pubmed
- Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. (2020) pubmed
- Nutrification and fat reduction of deep-fried protein isolates. (2023) pubmed
- Deep-fried Atractylodes lancea rhizome alleviates spleen deficiency diarrhea-induced short-chain fatty acid metabolic disorder in mice by remodeling the intestinal flora. (2023) pubmed
- Long-term Supplementation of Deep-fried Oil Consumption Impairs Oxidative Stress, Colon Histology and Increases Neurodegeneration. (2024) pubmed
- Formation of process contaminants in commercial and homemade deep-fried breadcrumbs. (2023) pubmed
- Understanding consumer perception of deep-fried battered and breaded coatings. (2020) pubmed
- Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes. (2023) pubmed
- Deep-Fried Atractylodis Rhizoma Protects against Spleen Deficiency-Induced Diarrhea through Regulating Intestinal Inflammatory Response and Gut Microbiota. (2019) pubmed
- Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job's Tears Flours. (2020) pubmed