Subjects: “...Cooking Methods...”
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“... (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the...”
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Subjects: “...Cooking methods...”
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Subjects: “...Cooking oil...”
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“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P &lt; 0.05) from...”
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“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P &lt; 0.05) from...”
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“... or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can...”
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“... of the ammonium salts to the catalyst lead to a decrease in the amounts of diglycerides in the products...”
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Subjects: “...cooking procedure...”
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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Subjects: “...Cooking of foods...”
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Subjects: “...Cooking of foods...”
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Subjects: “...waste cooking oil...”
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“... was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the...”
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“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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Subjects: “...Extrusion Cooking...”
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“... of the study. Results: After 12 weeks, in both groups there was a decrease in the 10-year risk...”
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