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High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods

• Authors : U. Verma; I. M. Riley; B. Lukić

Subjects: Science

• Source: Nature Communications, Vol 16, Iss 1, Pp 1-17 (2025)

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Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.

• Authors : Dangal, Anish^1,2 (AUTHOR) ; Tahergorabi, Reza³ (AUTHOR); Acharya, Devraj⁴ (AUTHOR)

Subjects: *FRIED food; *DEEP frying; *FOOD consumption

• Source: European Food Research & Technology. Jun2024, Vol. 250 Issue 6, p1537-1550. 14p.

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Comparative Study of Total Fat, Trans and Saturated Fatty acids Contents of the Industrial and Guild-fried Foods in Iran.

• Authors : Khanniri, Elham¹; Khoshtinat, Khadijeh¹ ; Sohrabvandi, Sara¹

Subjects: *FATTY acid analysis; *DATA analysis; *TRANS fatty acidsIRAN

• Source: Nutrition & Food Sciences Research. Oct-Dec2023, Vol. 10 Issue 4, p11-18. 8p.

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Apparatus and Method for Removing Oil from Fried Foods

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Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS

• Authors : DONG Wenjing; DAI Jinbo; NIE Rongrong

Subjects: quechers; high performance liquid chromatography (hplc); fried food

• Source: Shipin yu jixie, Vol 39, Iss 9, Pp 44-49 (2023)

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Pharyngeal haemorrhage immediately after intake of fried foods: angina bullosa haemorrhagica

• Authors : Yasutaka Yanagita; Yasushi Hayashi; Daiki Yokokawa

Subjects: angina bullosa haemorrhagica; fried foods; pharyngeal haemorrhage

• Source: European Journal of Case Reports in Internal Medicine (2023)

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Utilization of plant extracts to control the safety and quality of fried foods—A review.

• Authors : Li, Cuicui¹ (AUTHOR); Chen, Long^1,2,3,4 (AUTHOR) ; McClements, David Julian⁵ (AUTHOR)

Subjects: *PLANT extracts; *ACRYLAMIDE; *FOOD quality

• Source: Comprehensive Reviews in Food Science & Food Safety. May2023, Vol. 22 Issue 3, p2310-2345. 36p.

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Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods.

• Authors : Wang, Zun¹ (AUTHOR); Ng, Ken¹ (AUTHOR); Warner, Robyn Dorothy¹ (AUTHOR)

Subjects: *ACRYLAMIDE; *EDIBLE coatings; *FRENCH fries

• Source: Comprehensive Reviews in Food Science & Food Safety. Mar2023, Vol. 22 Issue 2, p1418-1437. 20p.

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Habitual Daily Intake of Fried Foods Raises Transgenerational Inheritance Risk of Heart Failure Through NOTCH1-Triggered Apoptosis

• Authors : Anli Wang; Xuzhi Wan; Fanghuan Zhu

Subjects: Science

• Source: Research, Vol 7 (2024)

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A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

• Authors : Niaz Mahmud; Joinul Islam; William Oyom

Subjects: Cooking oils; Deep-frying; Oil uptake

• Source: Heliyon, Vol 9, Iss 11, Pp e21500- (2023)

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