نتایج جستجو برای: fried
تعداد نتایج: 2400 فیلتر نتایج به سال:
This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vitamins and minerals) contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cook...
BACKGROUND: The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregularly shaped cross section containing oil and water. This study uses a novel Micro-CT technique to determine the solid volume fraction and hence the eff...
This paper investigated the efficiency of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the reduction of acrylamide in fried bread sticks and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives. Fried bread sticks were made via traditional processing technology. The flour was mixed with d...
the demand for low fat snacks is increasing. there are different methods to produce low fat fried products. one of these methods is coating. in this study effect of carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. samples were deep fried in frying oil (palm olein) at 160, 175 and 190 ºc. in order to evaluate the effect of fryin...
The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT-OILShield and an untreated control SBO were used for intermittent batch frying of tortilla ch...
in recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. therefore, using effective methods for decreasing fat absorption not only retains desirable features but also seems essentia...
Reported associations between the consumption of fried foods and the incidence of obesity or weight gain make it likely that fried food consumption might also be associated with the development of hypertension. However, evidence from long-term prospective studies is scarce. Therefore, the aim of the present study was to longitudinally evaluate this association in a prospective cohort. The SUN (...
OBJECTIVE To examine the interactions between genetic predisposition and consumption of fried food in relation to body mass index (BMI) and obesity. DESIGN Prospective cohort study. SETTING Health professionals in the United States. PARTICIPANTS 9623 women from the Nurses' Health Study, 6379 men from the Health Professionals Follow-up Study, and a replication cohort of 21,421 women from t...
Purpose. To examine the relationship between diet, physical activity, and obesity in Indigenous youths from northern Australia. Methods. In a cross-sectional study, physical activity and dietary intake ("short nutrition questionnaire") were assessed among all youths during a face-to-face interview. For 92 high school youths, additional dietary information was assessed using a food-frequency que...
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