Results 211 to 220 of about 5,190 (257)

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]

Food Sci Nutr
Rana MS, Hossain A, Islam R, Hossain MP, Khaled BM, Khan MM, Akther S, Ahmed S, Biswas M.   +8 more
europepmc   +1 more source

Multiobjective Optimization of Hydrogen‐Assisted Calophyllum inophyllum Biodiesel Operation in a Compression Ignition Engine

Energy Science &Engineering, Volume 14, Issue 6, Page 2897-2929, June 2026.
Tri‐fuel diesel–Calophyllum inophyllum biodiesel–hydrogen operation was tested over 96 points in a diesel engine. Eight performance and emission metrics feed a preference‐agnostic Bootstrapped Empirical Multiobjective Ranking and Selection methodology, revealing load‐blend‐hydrogen windows that increase efficiency, restrain smoke, and expose NOx trade ...
C. Naga Kumar, Nageswara Rao Dayadi, J. M. Babu, Srinivasa Reddy Yarram, Ravikiran Chintalapudi, Bridjesh Pappula   +5 more
wiley   +1 more source

Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean <i>(</i> <i>Vigna radiata</i> <i>L.)</i>. [PDF]

ACS Omega
Ergun AR, Altay K, Çetintaş Y, Tekgül Barut Y.   +3 more
europepmc   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]

Food Sci Nutr
Baştürk A, Ceylan MM.
europepmc   +1 more source

Toxicological Evaluation of the Undesirable Components in Processed Infant Foods Using Artificial Intelligence

Future Postharvest and Food, Volume 3, Issue 2, Page 185-205, June 2026.
The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh, Anurag Singh, Ashutosh Upadhyay, Navneet Kumar   +3 more
wiley   +1 more source

Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder. [PDF]

Foods
Lekjing S, Noonim P, Charoenphun N, Pechwang J, Rattanawut J, Paongoen T, Venkatachalam K.   +6 more
europepmc   +1 more source

Extending Soya Bean and Cottonseed Oils Shelf‐Lifes by Blending Them With Palm Kernel Oil During Frying of Potato Chips

Future Postharvest and Food, Volume 3, Issue 2, Page 234-250, June 2026.
Blending soya bean and cottonseed oils with palm kernel oil at ratios 50:50, 40:60, and 30:70 significantly increase their oxidative stability during frying of potato chips compared to soya bean oil and cottonseed oil alone. ABSTRACT Unsaturated oils have limited applications due to their instability. The industry uses hydrogenation and antioxidants to
Flavie Tonkeu Djikeng, Fabrice Tonfack Djikeng, Clautilde Teugwa Mofor, Hilaire Macaire Womeni   +3 more
wiley   +1 more source

Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations. [PDF]

Curr Res Food Sci
Shah Y, Takhar PS.
europepmc   +1 more source