ライフサイエンスコーパス: fry

1 ing a sustainable production of high quality fry.

2 Im(+), which has been proposed by Minami and Fry.

3 crylamide during the finish-frying of french fries.

4 ) (100-300mg/kg) were tested for 18hopen pan-frying.

5 of these process contaminants during the pre-frying.

6 decreased fairly quickly during conventional frying.

7 hermally generated from glutamic acid during frying.

8 uate amino acids as natural antioxidants for frying.

9 increase in total tocols was observed after frying.

10 f potato crisps (p<0.05) until the fifteenth frying.

11 d by analysis of antioxidant activity during frying.

12 of the folate after boiling, and also after frying.

13 tables from 10-64% on boiling while 1-36% on frying.

14 ality differed among species, especially for frying.

15 elated conversions, such as 1,2-, 1,4- (homo-Fries), 1,5- (remote-Fries) and 1,6- as well as, e.g. N-

16 mparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g) methods.

17 and 60 milliequivalents (mEq) K] and French fries (40 mEq K) with potassium gluconate at the same do

18 ms into the osprey suite for protein design: fries, a Fast Removal of Inadequately Energied Sequences

19 Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional val

20 her image, 80 children (81%) recalled french fries after viewing the BK advertisement.

21 igated whether potato consumption (including fried and unfried potatoes) is associated with increased

22 Potato consumption (including fried and unfried potatoes) was analyzed by using a Bloc

23 during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and

24 n of acrylamide in water extracted of potato fries and displayed good reproductivity and high stabili

25 istically similar (p-value=0.132) for French fries and lower than the initial values (before digestio

26 mercial cereal-based foods (including French fries and potato chips).

27 f boiled potatoes, fried potatoes, or French fries and risk of any CVD outcome.

28 The frying and baking processes on olives enhanced the forma

29 Emissions from shallow frying, deep frying and charbroiling are dominated by aldehydes of di

30 for the polymerization of soybean oil during frying and heating at 175 degrees C.

31 Heating/frying and reuse of edible fats/oils induces chemical ch

32 The frying and roasting processes led to a strong reduction

33 Deep frying and sauteing led to increased fat contents and TP

34 uch as 1,2-, 1,4- (homo-Fries), 1,5- (remote-Fries) and 1,6- as well as, e.g. N->C, and S->C migratio

35 ation between potatoes (not including french fries) and adiposity was neutral in 2 studies and was po

36 missions from boiling, charbroiling, shallow frying, and deep frying of various vegetables and meats,

37 solated from milk samples of genotyped Karan Fries animals and subjected to hydrolysis by SGID using

38 ic acid amide is a promising antioxidant for frying application.

39 s focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylami

40 Frozen, pre-fried potatoes were fried at 180 degrees C for 8 min in refined olive oil en

41 Starch dough systems were fried at five temperatures between 150 and 190 degrees C

42 -6, whole grains, processed meats, and foods fried at home all displayed significant linear trends in

43 Processed meat and foods fried at home consistently displayed inverse association

44 evaluate SI changes during French fries deep-frying at 170 degrees C or 180 degrees C up to 119 and 5

45 before and after subjecting them to heating/frying at 180 degrees C and 220 degrees C.

46 sunflower oil (HOSO) during French potatoes frying at 180 degrees C was studied.

47 ed after 30min, 1, 2, 4, 6, 8, 10 and 12h of frying at 180 degrees C, demonstrated that degradation o

48 Broiling and frying at higher cooking temperature produced higher lev

49 deodorized (RBD) palm olein during deep-fat frying (at 160 degrees C and 180 degrees C) of potato ch

50 st design for colour and flavour, of the pan-fried bacon slices resulted in a preferred frying time o

51 b]pyridine) (0.1-2.6ng/g), were found in pan-fried bacon slices.

52 les (n=3) were cooked using three processes (fry, bake and steam) for three time intervals (5, 10 and

53 potential EDC and its main source comes from fried, baked and roasted foods that are widely consumed

54 mmon cooking methods used by U.S. consumers: frying, baking, and broiling.

55 l site by variety nested within type (French fry, boiling and crisping) by storage interaction for ac

56 ergic symptoms after eating a school meal of fried bread in Osaka, Japan.

57 significantly lowered mutagenic activity of fried burgers.

58 Steaming, pressure cooking, microwaving, and frying but not baking significantly reduced 8-16% of tot

59 d tuna, catfish, cheese, eggs, french fries, fried chicken, ground beef, ground pork, hamburger, hot

60 elated with acrylamide formation in the deep fried chips prepared.

61 ic digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast c

62 or as unfried potato or 40 mEq K from French fries completed at phase 9.

63 Frying created unique sensory profiles, whereas steam- a

64 s defined as the presence of 1 or 2 modified Fried criteria (unintentional weight loss, low physical

65 s incident frailty, defined as >/=3 of the 5 Fried criteria.

66 ent frailty was assessed with the use of the Fried criteria.

67 did not become frail, those with 1 modified Fried criterion (p = 0.03) and those with 2 criteria (p

68 All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free

69 resulted bioaccessible in baked, grilled and fried dark purple eggplant.

70 udy was to evaluate SI changes during French fries deep-frying at 170 degrees C or 180 degrees C up t

71 Emissions from shallow frying, deep frying and charbroiling are dominated by al

72 All six fats/oils subjected to heating/frying demonstrated an increase in TFAs (p<0.001), satur

73 In this Viewpoint, Stephen Fry describes his prostate cancer journey from initial c

74 Frying determined a 74% increase in total hydroxycinnami

75 ancidity indices (25% TPC and 10% TGDP), the frying disposal time of 15.2h (TPC) vs. 15.8h (e-nose) a

76 uctor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported.

77 Results showed that vacuum-fried dough has a lower degree of gelatinization ( appro

78 These results suggest that furan content in fried dough systems can be predicted using features of c

79 gher unavailable glucose fractions in vacuum-fried dough.

80 was increasing when the frying temperature, frying duration and concentration of NaCl increased.

81 e 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increas

82 The effects of frying duration, frying temperature and concentration of

83 Oils samples were taken every 4h of frying during 10 consecutive days.

84 and (PBMC)-originated, iPSCs employing the "fried egg" method with brief modifications.

85 Fried eggplant displayed the highest amount of phenolic

86 In fried eggs, DC was reduced by 39.8% in 6min.

87 these contents increased with augmented deep-frying episode repetition.

88 llow- and domestically-based repetitive deep-frying episodes (LSSFEs and DBRDFEs respectively), the l

89 Fried et al. demonstrate electric field-dependent accele

90 Fried et al. demonstrated a strong correlation between r

91 Now in this issue of Cell Stem Cell, Fry et al. (2016) show that muscle stem cells communicat

92 fries/EWAK* accurately retrospectively predicted the eff

93 Next, we used fries/EWAK* for prospective design and discovered a nove

94 fries/EWAK* in osprey computationally predicted that thi

95 We expect fries/EWAK* to be most useful in cases where there are m

96 ming the computational predictions made with fries/EWAK*.

97 uthern pattern (characterized by added fats, fried food, eggs, organ and processed meats, and sugar-s

98 ecrease intakes of regular cheese, red meat, fried food, fast food, and fat (P < 0.05) than were Cauc

99 e (10:0) (OR: 1.81; 95% CI: 1.23, 2.67); and fried food-associated 2-hydroxyoctanoate (OR: 1.46; 95%

100 s and provides protection for frying oil and fried food.

101 We examined fried-food consumption and risk of developing incident t

102 Fried-food consumption was assessed by using a questionn

103 igher percentage of total energy intake from fried foods, sweets, and beans, and also had lower consu

104 nce the nutritional value and the flavour of fried foods.

105 ), and lower in red and processed meats, and fried foods.

106 parison of isolates from potato chip samples fried for 170s and 210s indicated longer frying time inc

107 ants underwent frailty evaluations using the Fried frailty assessment (baseline and annually).

108 ase (MELD) MELD of 12.10 (25%) were frail by Fried Frailty Index >/=3.

109 Physical frailty, as measured by the Fried Frailty Index, is increasingly recognized as a cri

110 pective cohort, we measured frailty with the Fried Frailty Phenotype (FFP) and Short Physical Perform

111 ngevity ( >/=95 years) and frailty (modified Fried frailty phenotype and Rockwood frailty index).

112 The following frailty scales were compared: Fried, Fried+, Rockwood, Short Physical Performance Batt

113 , canned tuna, catfish, cheese, eggs, french fries, fried chicken, ground beef, ground pork, hamburge

114 assay yielded the highest activity for stir-fried garlic.

115 nt phenolic compounds after baking, boiling, frying, grilling and digestion.

116 MSTN-edited fry had more muscle cells (p < 0.001) than controls, and

117 Grilling and frying hamburgers to an internal temperature below 90 de

118 erformed better than the Veratox buffer with fried, high pressure processed, and baked samples.

119 ide amounts were not affected by oil type or frying hours.

120 Boiling and frying however, significantly reduced the ORAC value, an

121 e monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, b

122 However, crisps fried in HOSO were the most stable, with the lowest rate

123 Cactus cladodes fried in olive oil showed a healthier fatty acid profile

124 The potato slices were fried in rapeseed oil under vacuum at 125 degrees C and

125 iced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sun

126 Results revealed that crisps fried in SO were the least stable.

127 Atlantic salmon; one challenged with SAV as fry in freshwater (POP 1) and one challenged with SAV as

128 f bioaccessible caffeoylquinic acids whereas frying in di-caffeoylquinic acids and hydroxycinnamic ac

129 methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composi

130 The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddle

131 sually performed in households i.e. boiling, frying in pan and oven, and baking.

132 ooking heat treatments (frying in olive oil, frying in sunflower oil and griddled) on the antioxidant

133 cell line) and in vivo (using rainbow trout fry) in a dose-dependent and time-dependent manner.

134 king techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioact

135 ols, and the mean body weight of gene-edited fry increased by 29.7%.

136 o establish how the nature of the food being fried influences the composition of the frying medium.

137 Potato chips were fried intermittently in palm oil, which was heated for 8

138 Imaging of the small, transparent fry is unparalleled among vertebrate organisms.

139 Crossbred Karan Fries (KF) cows, among the best yielders of milk in Indi

140 Frying (<10 min) was the ideal cooking method which reta

141 Two varieties more often used for French fries, Markies and Fontane, also produced crisps with le

142 search tested furan classification models in fried matrices based on the pattern recognition of image

143 French fries may be associated with increased risks of obesity

144 In vitro studies have shown that vacuum frying may be an effective process to reduce starch dige

145 The emissions of frying meat with herbs and pepper include large amounts

146 th asthma, and consumption of fast foods and fried meats were associated with allergy.

147 he influence of food lipids migration to the frying medium on the composition of this latter was evid

148 eing fried influences the composition of the frying medium.

149 BRDFEs when using a PUFA-laden sunflower oil frying medium: these contents increased with augmented d

150 s, fast foods, soft drinks/fruit juices, and fried/microwaved meat.

151 pocampal neurons, whereas neurons expressing FRY-mutant DCX are resistant to KLHL15.

152 Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed t

153 hanges of oil used continuously for deep-fat frying of chicken drumsticks.

154 Pre-frying of chloride-containing raw materials (e.g., bread

155 t research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TP

156 f TFA, appropriate guidelines for heating/re-frying of edible fats/oils by Asian Indians should be de

157 he formation of acrylamide during the finish-frying of french fries.

158 lified by the severe heat impact during stir-frying of minced spinach, showing that domestic treatmen

159 Deep-fat frying of the cowpea pastes decreased their TPC, radical

160 ling, charbroiling, shallow frying, and deep frying of various vegetables and meats, as well as emiss

161 on was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride

162 istance of a novel monounsaturate-rich algae frying oil (MRAFO) during laboratory-simulated shallow-

163 E in the fish products resulted from the pre-frying oil absorbed, while the temperature and the heati

164 these conditions and provides protection for frying oil and fried food.

165 In their evaluation as frying oil antioxidants, steryl ferulates with a saturat

166 material and the color intensity of the pre-frying oil are suggested as screening methods for estima

167 g undesirable chemical changes that occur in frying oil at high temperatures.

168 emperature and the heating period of the pre-frying oil showed the strongest impact.

169 t reduction of the MCPD-E content in the pre-frying oil was achieved by filtering-off solid breading

170 ent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly

171 RDFE potato chip aldehydes are predominantly frying oil-derived, PUFA-deplete MRAFOs potentially offe

172 ogy holds a potential extension to different fried oils and products.

173 T30/1, and P30/1) to deconvolute the rancid fried oils using hierarchical clustering on principal co

174 tion of a no/low value substrate, i.e. waste frying oils (WFOs) with high content of free fatty acids

175 C for 1.5min (156 and 254microg/kg) in both frying oils and both amino acids.

176 formation of acrylamide from amino acids in frying oils during high temperatures and at different ti

177 Culinary frying oils underwent LSSFEs at 180 degrees C, and DBRDF

178 , negatively affects antioxidant activity in frying oils.

179 ; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal d

180 udy was to investigate the effect of heating/frying on formation of TFAs in fats/oils.

181 , aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterati

182 This study assessed the effect of vacuum frying on starch gelatinization and its in vitro digesti

183 This paper reports the effect of boiling and frying on the retention of folate in commonly consumed F

184 preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory quality of two i

185 d with three waste fractions in the form of: fried onion (FO), dried onion (DO) and onion peel (OP).

186 Acrylamide concentrations in grilled, fried or baked meat were extremely low.

187 applied to the beef meat most suitable (pan-fried or grilled ribeye steak, braised chuck and fried o

188 d or grilled ribeye steak, braised chuck and fried or roasted rump steak), induce changes in lipid co

189 juveniles emigrated from the natal stream as fry or smolts, the survivors were dominated by the rare

190 the effect of different heat treatments (pan-frying, oven-baking, and grilling) on the contents of po

191 etween the two treatment groups (heating and frying; p=0.892).

192 Frying performance and oxidative stability of the final

193 e novel lipids showed significantly improved frying performance compared to canola oil.

194 The frying performance of sunflower oil blends (SOBs) stabil

195 Oxidised lipid species from pan-fried (PF) and sous-vide (SV) thermally processed beef w

196 rt study, we assessed pretransplant frailty (Fried physical frailty phenotype) and cognitive function

197 ening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa par

198 very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in pr

199 r host resistance to PD in both populations (fry POP 1 h(2)~0.5; post-smolt POP 2 h(2)~0.4).

200 Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents wer

201 Unwashed, sliced, batch-fried potato crisps have a unique texture and are growin

202 acteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel.

203 Native acrylamide was found to be highest in fried potato with bright-fleshed (900.81microgkg(-1)) an

204 meats, sweets, sugar-sweetened beverages and fried potatoes (unfavorable).

205 ses indicated that participants who consumed fried potatoes 2-3 times/wk (HR: 1.95; 95% CI: 1.11, 3.4

206 d mortality risk.The frequent consumption of fried potatoes appears to be associated with an increase

207 Frozen, pre-fried potatoes were fried at 180 degrees C for 8 min in

208 POP formation was highest in shallow-fried potatoes with PS liquid margarine (64.44mg per por

209 f total potato consumption (boiled potatoes, fried potatoes, and French fries) were 1.00 (0.97, 1.02)

210 between the consumption of boiled potatoes, fried potatoes, or French fries and risk of any CVD outc

211 )-rich culinary oils during high temperature frying practices.

212 fries pre-processes the sequence space to limit a design

213 The frying process produced lower acrylamide concentration a

214 The whole frying process took six hours.

215 e-containing foods, especially in a deep-fat frying process.

216 ive oil and on French fry quality during the frying process.

217 applied during treatment in comparison with frying processes, showed the highest amounts of phenolic

218 Fruits, fried products, ready-cooked meals, and cheese contribut

219 imited consumption is generally recommended (fried products, sodas or sugary drinks, fatty sweet prod

220 In years exhibiting large fry pulses, even marginal increases in their survival wo

221 ilization of refined olive oil and on French fry quality during the frying process.

222 , N-tetramethyldiazetinedioxide of the photo-Fries reaction confirmed that the photoreaction took pla

223 Raygor Readability Estimate Graph score, and Fry Readability Graph score.

224 cale, Raygor Readability Estimate Graph, and Fry Readability Graph were used.

225 ity Estimate Graph; and 12.0 to 17.0 for the Fry Readability Graph.

226 , oxidation, Norrish type II reaction, photo-Fries rearrangement and 6pi electrocyclisation.

227 The mechanisms for the Fries rearrangement and competing reactions, e.g. aryne

228 inetic evidence of a NaDA-catalyzed Snieckus-Fries rearrangement suggests the intermediacy of mixed t

229 The resulting arylsodiums undergo Snieckus-Fries rearrangement to give orthoacylated phenols in goo

230 yl compounds, is widely known as the anionic Fries rearrangement, and is described in terms of the mi

231 The molecules underwent the photo-Fries rearrangement, with concomitant homolytic fragment

232 pathway for stereoselective processes of the Fries rearrangement.

233 re-dependent behavior within anionic phospho-Fries rearrangements (apFr) of P(O)(OFc)n(EAr)3-n (Fc =

234 respective anionic sila-, thia- and phospho-Fries rearrangements.

235 Vacuum frying reduced the formation of acrylamide by 98% and al

236 Frying reduced the gamma-oryzanol content significantly

237 Conditions applied during frying require antioxidant which is stable at these cond

238 emperature showed retention at 39-45%, while frying resulted in retention at 82-84%.

239 llowing frailty scales were compared: Fried, Fried+, Rockwood, Short Physical Performance Battery, Be

240 Frailty was assessed with modified Fried's criteria.

241 Fried's frailty phenotype was assessed in clinical exami

242 well in predicting postoperative outcomes as Fried's frailty phenotype, Charlson Comorbidity Index, a

243 erwent frailty assessment using the modified Fried's frailty phenotype.

244 According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant

245 s decreased after GI digestion except in RIR fried sample.

246 samples, remained still lower than for deep fried samples even after gastrointestinal digestion.

247 Vacuum fried samples showed less starch gelatinization (28%), l

248 acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried

249 covering peanut from unprocessed, boiled and fried samples.

250 tato, tomato, eggplant and pumpkin were deep fried, sauteed and boiled in Mediterranean extra virgin

251 Prolonged frying should not be studied only on the basis of oil de

252 While whole salmonid fry showed a small upregulation of IGF-IR expression dur

253 the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species fr

254 f two mushrooms species, Suillus luteus (L.: Fries) (Sl) and Coprinopsis atramentaria (Bull.) (Ca), w

255 used as raw material for coloured flour and fried snack production.

256 The frying stability was monitored over time by estimating t

257 re used to classify the oil samples based on frying stability.

258 ay be used to detect high amount of furan in fried starchy matrices.

259 In a frying study with potato cubes, 5.5mM l-methionine had s

260 lows and a resulting 98% reduction in egg-to-fry survival.

261 weetened beverages, refined grains, potatoes/fries, sweets) and animal foods received reverse scores.

262 et index (emphasizing refined grains, potato/fries, sweets, sweetened drinks/juices) was associated w

263 eased, whereas the trend was increasing when frying temperature and concentration of NaCl increased.

264 The effects of frying duration, frying temperature and concentration of sodium chloride

265 on) increased significantly as a function of frying temperature and time.

266 of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mi

267 The changes in palm oil, as affected by frying temperature, and content of the glycidyl esters (

268 The GEs trend was increasing when the frying temperature, frying duration and concentration of

269 Frying was conducted at three frying temperatures: 150, 165 and 180 degrees C.

270 effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition a

271 Integration rates were found higher in dead fry than in live fingerlings, indicating either off-targ

272 fect on omega-6 fatty acids (n-6) except for frying that increased it.

273 e health effects in oils are produced during frying, the chemical bonds forming these polymers are no

274 an delicacy, is a side dish prepared by deep frying thick cowpea paste.

275 les fried for 170s and 210s indicated longer frying time increased the perceived umami intensity and

276 n-fried bacon slices resulted in a preferred frying time of 5min at 150-170 degrees C.

277 The influence of frying time on the taste profile of potato chips was cha

278 With increasing temperature and frying time, the content of GE decreased.

279 s in samples collected at increasing heating/frying time-points.

280 gher concentrations of HAAs both with longer frying times and at temperatures of 200-220 degrees C ra

281 During frying tocopherol content, oil stability and antioxidant

282 o previously identified KLHL15 substrates, a FRY tripeptide at the C-terminal edge of the second DCX

283 bamoyl shift, a new variation of the anionic Fries-type rearrangement, takes place when nitriles, imi

284 Samples were fried under vacuum (6.5 kPa, Twater-boiling-point=38 deg

285 tigated for concentrations of HAAs after pan-frying under different monitored heating conditions.

286 ivo starch digestibility can be reduced when frying under vacuum (9.9kPa), after feeding Sprague-Dawl

287 Fresh potatoes were intermittently deep-fried up to recommended limits (175 degrees C, 8h/day, 2

288 ester value of soybean oil increased during frying up to day 3 of the experiment and slightly decrea

289 In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradati

290 Frying was conducted at three frying temperatures: 150,

291 water (OVW) to limit the negative effects of frying was tested after adding it at different concentra

292 ng methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum

293 Using the 5 criteria set forth by Fried, we created 15 PFPs that were positive for various

294 Conversely, although french fries were not featured in either image, 80 children (81

295 French fries were positively associated with adiposity in 3 of

296 French fries were positively associated with T2D in 3 of 3 stud

297 nt cooking methods (raw, steamed, boiled and fried) were used.

298 (boiled potatoes, fried potatoes, and French fries) were 1.00 (0.97, 1.02) for major CVD events, 1.01

299 one critical change that takes place during frying which could be affected during low-pressure proce

300 ive in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the