9 results for frying.

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Addition of Citrus Leaf Extract into Frying Oil Prevents Hypertension and Improves Vascular Reactivity in Heated Oil-Fed Rats
Journal of Food and Nutrition Research. 2020, 8(8), 417-423. DOI: 10.12691/jfnr-8-8-5
Pub. Date: August 26, 2020Views: 2350Downloads: 3056
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The Pro-oxidant Activity and Composition of Polar Compound Fractions in Used Deep-frying Camellia Seed Oil
Journal of Food and Nutrition Research. 2018, 6(2), 124-129. DOI: 10.12691/jfnr-6-2-9
Pub. Date: March 06, 2018Views: 11589Downloads: 10337
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Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils
American Journal of Food Science and Technology. 2017, 5(6), 245-248. DOI: 10.12691/ajfst-5-6-4
Pub. Date: November 13, 2017Views: 9912Downloads: 8266
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Effect of Frying on Nutrients Content and Fatty Acid Composition of Muscles of Selected Freezing Seafoods
Journal of Food and Nutrition Research. 2015, 3(1), 9-14. DOI: 10.12691/jfnr-3-1-2
Pub. Date: January 06, 2015Views: 14330Downloads: 10841Citations: 2
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Polar Compounds in Frying Oils: A Review
Applied Ecology and Environmental Sciences. 2021, 9(1), 21-29. DOI: 10.12691/aees-9-1-3
Pub. Date: November 16, 2020Views: 1058Downloads: 1327
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Biodiesel from Used Frying Oil: A Review
Applied Ecology and Environmental Sciences. 2020, 8(3), 74-80. DOI: 10.12691/aees-8-3-1
Pub. Date: April 21, 2020Views: 1762Downloads: 1850
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Effect of Cooking Methods on the β-carotene Content of Jute Mallow Leaves (Corchorus olitorius)
American Journal of Food Science and Technology. 2019, 7(6), 223-226. DOI: 10.12691/ajfst-7-6-9
Pub. Date: September 29, 2019Views: 4659Downloads: 4579
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Acceptability of Vacuum-fried Squash (Cucurbita maxima) Using Three Process Schedules
American Journal of Food Science and Technology. 2018, 6(2), 83-86. DOI: 10.12691/ajfst-6-2-4
Pub. Date: February 25, 2018Views: 9771Downloads: 6137
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Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils
Journal of Food and Nutrition Research. 2015, 3(3), 176-181. DOI: 10.12691/jfnr-3-3-8
Pub. Date: March 23, 2015Views: 14632Downloads: 11576Citations: 1
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