Results 161 to 170 of about 4,302 (235)

Linking Palm Oil Quality Evolution During Frying to the Shelf‐Life of Low‐Temperature Vacuum‐Fried Whole Okra Crisps

eFood, Volume 7, Issue 4, August 2026.
This work establishes a direct link between the degradation of palm oil over repeated frying cycles and the subsequent shelf‐life of vacuum‐fried okra crisps. Controlling the number of frying cycles is identified as a critical point for ensuring long‐term product stability and quality. ABSTRACT The quality of frying oil is a critical determinant of the
Mengjie Yang, Yusha Liu, Junzheng Sun, Zheng Xiao, Qiting Li, Shaoxiong Zhou, Chunmei Lai, Baosha Tang, Li Wu, Junchen Chen, Pufu Lai   +10 more
wiley   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NO _<i>x</i> ), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts. [PDF]

ACS EST Air
Tang R, Su Y, Acton WJF, Dunn LK, Pfrang C.   +4 more
europepmc   +1 more source

Increasing artificial light at night enhances salmonid predator foraging efficiency in an urbanized lake

Limnology and Oceanography, Volume 71, Issue 8, August 2026.
Abstract Artificial light at night (ALAN) poses a threat to ecosystems globally. It includes both direct and indirect light, or skyglow, which occurs when ALAN scatters in the atmosphere, extending beyond its original source. We analyzed ALAN trends in Lake Washington, WA, from 2014 to 2023 using Visible Infrared Imaging Radiometer Suite (VIIRS ...
Jennifer A. Schulien, Tessa Code
wiley   +1 more source

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. [PDF]

Curr Res Food Sci
Yang Y, Xie Y, Liu R, Cui X, Cui C, Cheng Q, Li P, Zhao R.   +7 more
europepmc   +1 more source

Stable isotopes reveal that gelatinous zooplankton diets group by taxonomy and feeding traits in a coastal upwelling system

Limnology and Oceanography, Volume 71, Issue 8, August 2026.
Abstract Gelatinous zooplankton are abundant in marine ecosystems, yet their trophic roles and functional diversity in food webs have only recently gained attention. Gelatinous zooplankton taxa including hydromedusae, ctenophores, siphonophores, chaetognaths, and pelagic tunicates span multiple phyla and are often grouped taxonomically, but trait‐based
Elizabeth Wallace, Luke A. Bobay, Lucas C. R. Silva, Su Sponaugle, Robert K. Cowen, Kelly R. Sutherland   +5 more
wiley   +1 more source

Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork. [PDF]

Food Chem X
Ping C, Ding Q, Pan R, Zhao Y, Gong J, Wu J, Liao X, Lao F.   +7 more
europepmc   +1 more source

Optimizing Goal Difficulty in a Digital Weight Loss Intervention: The Ignite Pilot Randomized Trial

Obesity Science &Practice, Volume 12, Issue 4, August 2026.
ABSTRACT Background Goal setting is a key component in behavioral weight loss interventions. Goal setting theory emphasizes having harder goals rather than easier goals. However, few studies have experimentally manipulated goal difficulty levels in digital weight loss interventions.
Michele L. Patel, John A. Gallis, Amanda B. Zeitlin, Phoebe C. Crosthwaite, Annalisa W. Lim, Kayla A. Collins, Marily A. Oppezzo, Lisa G. Rosas   +7 more
wiley   +1 more source