ライフサイエンスコーパス: fry

1 meats, refined grains, potatoes, and French fries).

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

3 ing a sustainable production of high quality fry.

4 hite bread, meat pies or pasties, and french fries.

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

6 ) (100-300mg/kg) were tested for 18hopen pan-frying.

7 of these process contaminants during the pre-frying.

8 d by analysis of antioxidant activity during frying.

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

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

11 al frying and (0.099, 33.3, 6.4) with vacuum frying.

12 idants for frying applications using a model frying.

13 s were only evident in the first two days of frying.

14 respective vanadyl sulphate solution before frying.

15 ) solutions, respectively, for 60 min before frying.

16 decreased fairly quickly during conventional frying.

17 hermally generated from glutamic acid during frying.

18 uate amino acids as natural antioxidants for frying.

19 increase in total tocols was observed after frying.

20 higher than the obtained values with vacuum frying (0.073, 25.8, 11.2).

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

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

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

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

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

26 ied in fried potato products, such as French fries and chips.

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

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

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

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

31 SO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying.

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

33 r mg/L, it is stable during boiling, baking, frying and fermentation, and it is biosynthesised upon s

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

35 The frying and roasting processes led to a strong reduction

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

37 alternative to synthetic antioxidants during frying and storage of vegetable oils.

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

39 Extracts from raw, boiled, fried, and medium rare prepared beef were assessed by 2D

40 Tempeh was fermented for 5 days and fried, and the main aroma compounds were found to be the

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

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

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

44 luated their performance as antioxidants for frying applications using a model frying.

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

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

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

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

49 under Rancimat at 120 degrees C, and during frying at 180 degrees C.

50 Broiling and frying at higher cooking temperature produced higher lev

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

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

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

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

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

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

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

58 raw material, milk, should not be present in fried bread.

59 in analysing mandatory nutrients in salted, fried broad bean and in using data to prepare nutrition

60 significantly lowered mutagenic activity of fried burgers.

61 the case of vacuum drainage after 5 days of frying but differences in retention of tocols were only

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

63 four-day androgen treatment of newly hatched fry, but not by estrogens, mineralocorticoids, glucocort

64 ed with pure sunflower oil subjected to deep frying causes an effect over the eicosanoids profile tha

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

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

67 scosity was slightly reduced after 5 days of frying, compared to the values for oil that had been dra

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

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

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

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

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

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

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

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

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

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

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

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

85 Fried et al. demonstrate electric field-dependent accele

86 Fried et al. demonstrated a strong correlation between r

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

88 Three series of fourteen deep-frying experiments on three foods of very different comp

89 n of the effect of fried sunflower oils with fried extra virgin olive oil shows the benefits associat

90 significant associations were observed with fried fish and shellfish consumption.

91 cid, and nonfried fish, but not shellfish or fried fish, may be beneficial in the primary prevention

92 was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stabilit

93 nd sweets (P = 0.001), meat (P = 0.004), and fried food (P = 0.001) patterns.

94 Fried food consumption was more common in adolescents wi

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

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

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

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

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

100 Fried-food consumption was assessed by using a questionn

101 Frequent fried-food consumption was significantly associated with

102 d RRs (95% CIs) for individuals who consumed fried foods <1, 1-3, 4-6, or >/=7 times/wk were 1.00 (re

103 2.63 95% CI 1.24-5.59, respectively] and eat fried foods and high fat diet.

104 unknown whether the frequent consumption of fried foods is related to long-term cardiometabolic heal

105 protein, high-fat diet, high in meats, eggs, fried foods, and high-fat condiments; a high-carbohydrat

106 ns were identified: pizza and sweets, meats, fried foods, fruit and vegetables, and Caribbean starch.

107 associated with a greater intake of fat and fried foods, whereas visceral obesity is associated with

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

109 miRNA libraries for 18 individual juveniles (fry, four months post hatch) and characterised them by I

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

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

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

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

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

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

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

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

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

121 Quarantina bianca genovese cultivar samples fried in extra virgin olive oil and peanuts seed oil and

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 t was analysed by LC-ESI-MS/MS in the slices fried in seed and extra virgin olive oil.

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

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

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

139 dation of sterols at temperature typical for frying leads to the formation of oxidised derivatives, f

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 rall; whole fruit (not juices), organ meats, fried meats and fish, and soy and nondairy products were

147 The changes in the composition of the frying media referred to the evolution of molar percenta

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

149 eing fried influences the composition of the frying medium.

150 using extra virgin olive oil as the original frying medium.

151 thod of frying modifies both foods and their frying medium.

152 on, and hydrogenation, the cooking method of frying modifies both foods and their frying medium.

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

154 Casein levels also decreased upon frying of bread.

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

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

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

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

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

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

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

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

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

172 The effect of breakfast intake of fried oils containing natural antioxidants or a syntheti

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

174 bolites, indicative markers of the intake of fried oils.

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 , negatively affects antioxidant activity in frying oils.

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

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

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

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

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

183 lcholine (PC) was explored in a 6-day actual frying operation.

184 s evaluated during a 14-day restaurant style frying operation.

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

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

187 table oils were heated at high temperatures (frying), oxidation products were formed which were harmf

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

189 Frying performance and oxidative stability of the final

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

191 ontent of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictat

192 t and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evalu

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

194 At the end of the frying period, the amount of HNE detected in regular can

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

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

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

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

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

200 formation of acrylamide have been studied in fried potato products, such as French fries and chips.

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

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

203 cessed meats, sweets, sugared beverages, and fried potatoes (unfavorable).

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

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

206 nuts seed oil and higher in peanuts seed oil fried potatoes of Kennebec cultivar.

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

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

209 eters influencing formation of acrylamide in fried potatoes, from biological cultivation.

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

211 The frying process induced the increase or appearance of the

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

213 entation time, beans used and the (eventual) frying process.

214 At the end of the frying processes the percentages of alpha-tocopherol red

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

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

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

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

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

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

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

222 Frying reduced the gamma-oryzanol content significantly

223 cessed meat, high-fat dairy products, French fries, refined grains, and eggs.

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

225 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, re

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

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

228 ulnerability was identified at the baseline: Fried's "exhaustion" (37.3%), SPPB <10 (28.5%), and VES-

229 thesiologists score, and comorbidity burden, Fried's "exhaustion" predicted major complications [odds

230 Frailty was assessed with modified Fried's criteria.

231 were also measured, including components of Fried's model of frailty, the Vulnerable Elders Survey (

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

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

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

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

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

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

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

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

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

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

242 nsible for the unique aroma of fermented and fried soy tempeh.

243 ower amount of linoleic acid showed superior frying stability compared to the sample with a higher co

244 The frying stability was monitored over time by estimating t

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

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

247 with Rhizopus strains and usually eaten deep-fried, steamed or roasted.

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

249 The comparison of the effect of fried sunflower oils with fried extra virgin olive oil s

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

251 l three subwatersheds through an increase in fry survival.

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

253 ltaneous effects of flaxseed level (10-20%), frying temperature (160-180 degrees C) and frying time (

254 aste score would be at flaxseed level = 10%, frying temperature = 180 degrees C and frying time = 50

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

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

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

258 eed oils was monitored throughout heating at frying temperature by means of (1)H nuclear magnetic res

259 d protein content of samples and increase of frying temperature decreased the hardness values of whea

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

261 the effects of the intake of oils heated at frying temperature in order to find an oil model for dee

262 nuously heated for a period of up to 72 h at frying temperature of 180 degrees C, was studied.

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

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

265 lity of chips increased with the increase of frying temperature.

266 ages of acyl groups in edible oils heated at frying temperature.

267 or the antioxidative effect of sitosterol at frying temperatures.

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

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

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

271 ature in order to find an oil model for deep-frying that prevents postprandial oxidative stress.

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

273 , frying temperature (160-180 degrees C) and frying time (40-60 s) on some physicochemical, textural

274 10%, frying temperature = 180 degrees C and frying time = 50 s.

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

280 elestial polarized-light patterns when parr (fry) transform into migratory smolts (juveniles), which

281 e effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA conte

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

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

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

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

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

287 Frying was conducted at three frying temperatures: 150,

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

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

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

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

292 French fries were positively associated with adiposity in 3 of

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

294 FA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher th

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

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

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

298 tions were determined in potato slice before frying, while acrylamide content was analysed by LC-ESI-

299 on the stability of oil, compared to similar frying with drainage at atmospheric pressure.

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