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There are 10934 results for: content related to: Consumption of deep-fried foods and risk of prostate cancer

  1. Reducing the oil content in coated and deep-fried chicken using whey protein

    Lipid Technology

    Volume 27, Issue 6, June 2015, Pages: 131–133, Robert G. Brannan and Katherine Pettit

    Version of Record online : 29 MAY 2015, DOI: 10.1002/lite.201500022

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    Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 5, September 2015, Pages: 601–633, Qing Zhang, Wen Qin, Meiliang Li, Qun Shen and Ahmed S.M. Saleh

    Version of Record online : 3 JUL 2015, DOI: 10.1111/1541-4337.12147

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    Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: S9–S16, E. Mah and R.G. Brannan

    Version of Record online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00973.x

  4. Nutritional and Sensory Characteristics of Bread-Coated Hake Fillets as Affected by Cooking Conditions

    Journal of Food Quality

    Volume 36, Issue 6, December 2013, Pages: 375–384, Trinidad Pérez-Palacios, Susana Casal, Catarina Petisca and Isabel M.P.L.V.O. Ferreira

    Version of Record online : 12 NOV 2013, DOI: 10.1111/jfq.12057

  5. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods

    European Journal of Lipid Science and Technology

    Volume 116, Issue 3, March 2014, Pages: 240–254, Robert G. Brannan, Eunice Mah, Maria Schott, Simin Yuan, Katherine L. Casher, Andrew Myers and Christopher Herrick

    Version of Record online : 4 MAR 2014, DOI: 10.1002/ejlt.201200308

  6. Fish Protein Hydrolysates: Application in Deep-Fried Food and Food Safety Analysis

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: E108–E115, Shan He, Christopher Franco and Wei Zhang

    Version of Record online : 5 JAN 2015, DOI: 10.1111/1750-3841.12684

  7. Dietary factors associated with physician-diagnosed asthma and allergic rhinitis in teenagers: analyses of the first Nutrition and Health Survey in Taiwan

    Clinical & Experimental Allergy

    Volume 31, Issue 2, February 2001, Pages: 259–264, S.-L. Huang, K.-C. Lin and W.-H. Pan

    Version of Record online : 7 JUL 2008, DOI: 10.1046/j.1365-2222.2001.00938.x

  8. Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: E224–E230, Helen S. Melito and Brian E. Farkas

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02847.x

  9. Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: S412–S417, E. Mah, J. Price and R.G. Brannan

    Version of Record online : 22 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00902.x

  10. Comparison of the Frying Performance of Olive Oil and Palm Superolein

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C519–C531, Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02663.x

  11. Texture design for breaded and battered foods

    Food Texture Design and Optimization

    Chandani Perera, Milda E. Embuscado, Pages: 128–158, 2014

    Published Online : 11 APR 2014, DOI: 10.1002/9781118765616.ch7

  12. Nutrition Services and Foods and Beverages Available at School: Results From the School Health Policies and Programs Study 2006

    Journal of School Health

    Volume 77, Issue 8, October 2007, Pages: 500–521, Terrence P. O’Toole, Susan Anderson, Clare Miller and Joanne Guthrie

    Version of Record online : 28 SEP 2007, DOI: 10.1111/j.1746-1561.2007.00232.x

  13. Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption during Deep Fat Frying

    Journal of Food Quality

    Volume 35, Issue 4, August 2012, Pages: 239–246, Andrew S. Myers and Robert G. Brannan

    Version of Record online : 17 JUL 2012, DOI: 10.1111/j.1745-4557.2012.00454.x

  14. Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C261–C266, Rui Du, Keqiang Lai, Zhuqing Xiao, Yungang Shen, Xichang Wang and Yiqun Huang

    Version of Record online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02551.x

  15. SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR

    Journal of Food Processing and Preservation

    Volume 34, Issue 3, June 2010, Pages: 439–459, SUREKHA S. PUYED, KHYRUNNISA BEGUM, G. SARASWATHI and JAMUNA PRAKASH

    Version of Record online : 7 JUN 2010, DOI: 10.1111/j.1745-4549.2008.00348.x

  16. Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast Strips

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: S43–S47, Ann M. Dragich and John M. Krochta

    Version of Record online : 19 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01408.x

  17. Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives

    Journal of Foodservice

    Volume 20, Issue 4, August 2009, Pages: 189–199, Surekha S. Puyed and Jamuna Prakash

    Version of Record online : 6 JUL 2009, DOI: 10.1111/j.1748-0159.2009.00139.x

  18. Reduction of fat content during frying using dried egg white and fiber solutions

    European Journal of Lipid Science and Technology

    Volume 115, Issue 8, August 2013, Pages: 946–955, Dr. Robert G. Brannan, Andrew S. Myers and Christopher S. Herrick

    Version of Record online : 1 JUL 2013, DOI: 10.1002/ejlt.201200356

  19. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1867–1881, Felix A. Aladedunye

    Version of Record online : 18 AUG 2015, DOI: 10.1002/ejlt.201500047

  20. Determination of acrylamide content of food products in Korea

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 15, December 2006, Pages: 2587–2591, Bong-Kyung Koh

    Version of Record online : 16 SEP 2006, DOI: 10.1002/jsfa.2652