Results 91 to 100 of about 45,887 (268)

Effects of frying on indoor air quality

, 2021
Kızartma, aşçılar üzerinde kronik sağlık etkilerine sebep olabilecek önemli iç hava kirliliği kaynaklarından biridir. Bu çalışma, küçük çaplı bir restoran mutfağında kızartma için üretilmiş özel bir margarin kullanımında, kızartma öncesi, kızartma sırasında ve kızartma sonrası oluşan uçucu organik bileşikler (UOB), aldehitler, partikül madde (PM2.5 ...
openaire   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks

Food Physics
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ...
Mayowa Saheed Sanusi, Mistura Oyindamola Abidogun, Elijah Ayilaran   +2 more
doaj   +1 more source

Intensified processes for FAME production from waste cooking oil: a technological review [PDF]

, 2013
This article reviews the intensification of fatty acid methyl esters (FAME) production from waste cooking oil (WCO) using innovative process equipment. In particular, it addresses the intensification of WCO feedstock transformation by transesterification,
Aubin, Joelle, Mazubert, Alex, Poux, Martine   +2 more
core   +3 more sources

Lipid correction of hydrogen stable isotope ratios in fish

Limnology and Oceanography: Methods, EarlyView.
Abstract Lipids are known to affect stable isotope ratio of organisms, especially δ13C values, and simple arithmetic lipid‐correction procedures have been developed based on the carbon to nitrogen ratio (C : N) that is a proxy for lipid content. Equivalent issues will likely arise with the increasing use of hydrogen isotopes in ecology, but as yet no ...
Kang Wang, Mikko Kiljunen, Jos Schilder, Heikki Hämäläinen, Kimmo K. Kahilainen, Roger I. Jones   +5 more
wiley   +1 more source

Analysis and health risk assessment of priority gaseous polycyclic aromatic hydrocarbons during meat frying: A mathematical modelling

Journal of Air Pollution and Health
Introduction: Emissions from cooking activities are among the major sources of indoor and ambient air pollution. Materials and methods: This experimental research aims to explore the levels of 16 gaseous Polycyclic Aromatic Hydrocarbons (PAHs) during ...
Ahmad Zarei, Mehdi Qasemi, Mahmoud Shams, Mojtaba Afsharnia, Ali Alami   +4 more
doaj   +1 more source

Utilisations de l'huile de palme [PDF]

, 1989
L'huile de palme est l'huile végétale la plus importante, après l'huile de soja, sa production mondiale s'élevant actuellement à 7,8 millions de tonnes. Sa composition est rappelée.
Pantzaris, T.P.
core  

What Are the Limitations of Measuring Bladder Compliance, As the Sole Indicator of Future Risk to the Upper Urinary Tract and Renal Function? ICI‐RS 2025

Neurourology and Urodynamics, EarlyView.
ABSTRACT Introduction Maintenance of bladder filling and urinary storage at low intravesical pressures is fundamental to minimizing risk to the upper urinary tract. Bladder compliance describes the relationship between the bladder volume and the change in detrusor pressure during the filling phase of urodynamics.
Eric Rovner, Marcus J. Drake, Solomon Eskinder, Andrew Gammie, Sanjay Sinha, John Speich   +5 more
wiley   +1 more source

Fine Control and Flavor Characteristic Analysis of the Frying Process of Ready-to-eat Miichthys miiuy Skin Snack Products

Shipin gongye ke-ji
In order to develop ready-to-eat leisure food from Miichthys miiuy skin, this study optimized the frying process conditions of Miichthys miiuy skin and analyzed its flavor characteristics.
Yamei WU, Huan XIANG, Yueyi CHEN, Zhenxiong ZHENG, Yanyan WU   +4 more
doaj   +1 more source

Pengaruh Suhu dan Waktu Penggorengan terhadap Mutu Keripik Nanas Menggunakan Penggoreng Vakum [PDF]

, 2017
Produksi buah nanas (Ananas comosus) yang relatif tinggi dan umur simpan yang relatif pendek menjadi alasan dilakukan diversifikasi produk nanas, sehingga dapat menambah nilai jual dan memperpanjang umur simpan buah.
Tumbel, N. (Nicolas)
core   +2 more sources