Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5
M Hrubša, T Siatka, I Nejmanová, M Vopršalová… - Nutrients, 2022 - mdpi.com
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5.
These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can …
These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can …
Review on deep-fat fried foods: Physical and chemical attributes, and consequences of high consumption
Deep-fat frying is a widely discussed topic globally in the field of food processing due to the
growing consumer demand. These foods are known for their appealing outer appearance …
growing consumer demand. These foods are known for their appealing outer appearance …
Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies
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 …
fried food in relation to body mass index (BMI) and obesity. Design Prospective cohort study …
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
IS Saguy, D Dana - Journal of food engineering, 2003 - Elsevier
Deep fat frying is an important, ubiquitous and highly versatile process, which has been
used since antiquity to cook a wide spectrum of products. Its unique contribution to sensory …
used since antiquity to cook a wide spectrum of products. Its unique contribution to sensory …
Enhancers of iron absorption: ascorbic acid and other organic acids
Teucher, Olivares, Cori - International journal for vitamin and …, 2004 - econtent.hogrefe.com
Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer
of non-heme iron absorption when its stability in the food vehicle is ensured. The number of …
of non-heme iron absorption when its stability in the food vehicle is ensured. The number of …
Olive oil stability under deep-frying conditions
The suitability of different commercial olive oil categories for domestic frying was
investigated. Oil samples were taken every 3h of frying and evaluated for free acidity …
investigated. Oil samples were taken every 3h of frying and evaluated for free acidity …
Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models
E Lešková, J Kubíková, E Kováčiková… - Journal of Food …, 2006 - Elsevier
Processing and cooking conditions cause variable losses of vitamins. Losses vary widely
according to cooking method and type of food. Degradation of vitamins depends on specific …
according to cooking method and type of food. Degradation of vitamins depends on specific …
Frying of food: a critical review
Deep fat fried foods are very popular food because of their unique quality characteristics.
The process is based on the immersing food at high temperatures, depending on the raw …
The process is based on the immersing food at high temperatures, depending on the raw …
Deep fat frying of foods: A critical review on process and product parameters
Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum
internal temperature is attained. Deep fried foods are hot and crispy on the outside and …
internal temperature is attained. Deep fried foods are hot and crispy on the outside and …
[HTML][HTML] Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men
Background: Through the processes of oxidation, polymerization, and hydrogenation, the
cooking method of frying modifies both foods and their frying medium. However, it remains …
cooking method of frying modifies both foods and their frying medium. However, it remains …