Oxidative deterioration of commercial fried foods containing chlorophylls.
نویسندگان
چکیده
منابع مشابه
Water Barrier Edible Coatings of Fried Foods
Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...
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Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances active in the Ames Salmonella assay was also examined. Two heated fish model systems, canned salmon a...
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A school-based cross-sectional study in 2007 evaluated the prevalence and associated factors of daily consumption of soft drinks, sweets and fried foods among adolescents (15 to 20 years of age) in public schools in Caruaru in the state of Pernambuco. To evaluate the factors associated with the daily consumption of the above foods, a multivariate and hierarchical analysis was conducted using Po...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1989
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.36.6_475