Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls by Ebenezer Asiamah, Evelyn S. Buckman, Frank Peget, P.T. Akonor, Alice Padi, Constance Boateng, Nicole Sharon Affrifah

“…Deep-fried yam balls samples containing 1 g of both XG and CMC obtained higher scores for their sensory attributes, while samples containing 2 g of both hydrocolloids were the chewiest. …”
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The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast by Zongshuai Zhu, Suhong Huang, Iftikhar Ali Khan, Yiqun Cheng, Yajie Yu, Chuangchuang Zhang, Jichao Huang, Ming Huang, Xinghu Zhou

“…The aim of this work was to investigate the effect and correlation of boiled, deep-fried and roast thermal processing on Nε -carboxymethyllysine and Nε-carboxyethyllysine formation in prepared chicken breast. …”
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Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal by Brian O. Ochieng, Joseph O. Anyango, John M. Nduko, Cynthia M. Mudalungu, Xavier Cheseto, Chrysantus M. Tanga

“…Among the volatile compounds, pleasant aromas observed were 2E,4E-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried R. differens meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried R. differens. …”
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Food over medicine : the conversation that could save your life / by Popper, Pamela, author, Merzer, Glen

Italy, the Statistical Paradise in the Abundance’s Art by Gabriela OPAIT

“…The great variety of Italian fish such as European anchovy, European seabass, Atlantic cod which if is salted is called baccalà, gilt-head seabream, swordfish, sole, bluefin tuna fascinates through a lot of techniques applied in the achievement of recipes: deep fried, grilled or marinated raw fish. The species which constitute the seafood’s world in Italy enchant through shape, colour, diversity and savour: European lobster, squid, shrimp, octopus, sea urchin, cuttlefish. …”
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In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran by Oluwatoyin O. Onipe, Daniso Beswa, Afam I. O. Jideani

“…A deep-fried dough/batter food (<i>magwinya</i>) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). …”
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Nutrient-Derived Dietary Patterns and Their Association With Metabolic Syndrome in a Japanese Population by Tirani Bahari, Hirokazu Uemura, Sakurako Katsuura-Kamano, Miwa Yamaguchi, Mariko Nakamoto, Keisuke Miki, Masashi Ishizu, Kokichi Arisawa

“…Conclusion: A dietary pattern characterized by high intake of vegetables, fruits, fish and small fish, natto, and deep-fried tofu was associated with reduced prevalence of MetS in a Japanese population.…”
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Choline intake and associations with egg and dairy consumption among pregnant women attending a high-risk antenatal clinic in South Africa: the NuEMI study by Liska Robb, Gina Joubert, Elizabeth Margaretha Jordaan, Jennifer Ngounda, Corinna May Walsh

“…Food items that contributed most to choline intake included full-cream milk, maize porridge, brown bread, deep-fried potatoes and deep-fried dough (vetkoek). …”
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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

“…The results revealed that the FF4 had low contents of (E,E)-2,4-decadienal (deep-fried odor) which also caused lower sensory score in FF4 sample. …”
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Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying by Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang

“…HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.…”
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Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken by Mohd Mukhtar, Mohd Safzan

“…Deep fried-microwave (treatment C) was applied to both types of satay as an alternative method to cook satay and was proven to produce lesser HAs as compared to treatments A and B in medium and well done cooked satay. …”
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FOOD ENVIRONMENT OF JUNIOR HIGH SCHOOLS IN TOMOHON CITY, INDONESIA by Ishak Halim Octawijaya, Windy Mariane Virenia Wariki, Ai Hori, Masao Ichikawa

“…Rice or noodle meals and deep-fried snacks were sold in all schools. Result: The availability and sales of industrial sweets and sugar-sweetened beverages were greater in urban than rural areas, whereas those of fruits were greater in rural areas. …”
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Daidzein and genestein contents in tempeh and selected soy products. by Haron, Hasnah, Ismail, Amin, Azlan, Azrina, Shahar, Suzana, Loh, Su Peng

“…Tempeh in batter was deep-fried for 30 min which reduced 45% of the total isoflavone content compared to the raw one. …”
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Cakar ayam shaping machine by Mohd Apandi, Muhammad Noorakmal, Azali, Muhammad Syafiq, Hassan, Mohd Fahrul, Omar, Nur Izzati, Ramli, Muhammad Shahrizzat, Emran, Muhammad Syahir

“…Cakar ayam (Figure 7.1) is one of the Malay traditional cookies that are made from sliced sweet potatoes deep-fried in the coconut candy. In current practice of moulding the cookies, the fried sweet potatoes are molded using traditional manual tools, which are inefficient and less productive for the mass production purposes. …”
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Self-Assessment of INTERHEART Risk Stratification among the Middle-Aged Community in Malaysia by Siew-Keah Lee, Ang-Lim Chua, Clement Heng Yew Fong, Brian Cong Hao Ban, Wen Ling Ng, Jing Feng Kong, Yik-Ling Chew, Kai Bin Liew

“…One-third of the respondents consumed excessive salty food and deep fried foods/snacks/fast food, and only one-third of them consumed vegetables/fruits at a recommended level. …”
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Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures by Hye-Min Kim, Min-Kyung Park, Soo-Jeong Mun, Mun-Yhung Jung, Sang-Mi Lee, Young-Suk Kim

“…Welsh onion (<i>Allium fistulosum</i> L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm oils) on the formation of volatile profiles and hazardous compounds [polycyclic aromatic hydrocarbons (PAHs) and acrylamide] in Welsh onion. …”
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Characteristics of spicy food consumption and its relation to lifestyle behaviours: results from 0.5 million adults by Wen, Q, Chen, Z, Wei, Y, Du, H, Lv, J, Guo, Y, Bian, Z, Yang, L, Chen, Y, Chen, Y, Shi, L, Chen, J, Yu, C, Li, L

“…Higher frequency and stronger pungency degree in spicy food positively correlated with preference for salty taste, eating snacks/deep-fried foods, tea/alcohol drinking and tobacco smoking. …”

Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions* by Villière Angélique, Genot Claude

“…Their formation lead to an early detection of an odour, which was characterised by cut grass, mushroom, oilseeds, rancid, crushed wood bug, deep fried and painty descriptors. The odour evolved with time as shown by changes in the relative contributions of the intensities of these descriptors. …”
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Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage by J. Uriyapongson

“…The patties were stored at -18&ordm;C for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. …”
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Incorporation of wet fish mince into noodles. by Yu, S.Y., Lee, S.Y.

“…The noodles were also assessed using two standard recipes normally used for this kind of product. Deep fried noodles with Nemipterus sp. were acceptable and rated higher than the control. …”
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