Results 51 to 60 of about 45,887 (268)

Vertically-resolved indoor measurements of air pollution during Chinese cooking

Environmental Science and Ecotechnology, 2022
Chinese cooking features several unique processes, e.g., stir-frying and pan-frying, which represent important sources of household air pollution. However, factors affecting household air pollution and the vertical variations of indoor pollutants during ...
Shuxiu Zheng, Huizhong Shen, Guofeng Shen, Yilin Chen, Jianmin Ma, Hefa Cheng, Shu Tao   +6 more
doaj   +1 more source

Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking [PDF]

, 2018
Cooking is the main source of ultrafine particles (UFP) in homes. This study investigated the effect of venting range hood flow rate on size-resolved UFP concentrations from gas stove cooking.
Aubin, D, Dobbin, NA, Kulka, R, Shin, T, Singer, BC, St-Jean, M, Sun, L, Wallace, LA, You, H   +8 more
core   +3 more sources

Reduced postprandial serum triglyceride after a meal prepared using hot air frying: A randomized crossover trial

NFS Journal, 2020
Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng, Mian Li, Haili Liu, Paul B. Higgins, Yan Tang, Yun Cao, Jing Shen, Shuyan Jin, Sheng Ge   +8 more
doaj   +1 more source

The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens

Environment International, 2021
Commercial cooking has higher intensity and more severe instantaneous cooking pollution from volatile organic chemicals compared to home cooking, making health risk assessment of occupational exposure for chefs a priority. In this study, chefs from three
Lei Huang, Haonan Cheng, Shengtao Ma, Ruoying He, Jicheng Gong, Guiying Li, Taicheng An   +6 more
doaj   +1 more source

PENGOLAHAN PANGAN MENGGUNAKAN TEKNIK AIR FRYING : STUDI PUSTAKA

Jurnal Sains dan Teknologi Pangan, 2022
ABSTRACTRecently society wanted the healthier products, namely frying products that are low in fat and do not contain harmful chemicals such as acrylamide, free fatty acids, and PAHs. This study using systematic review method. Currently, a new frying technique has been developed, namely the air frying technique, which is a frying technique using hot ...
Habibi, Nur Ahmad, Utami, Citra Tristi
openaire   +1 more source

The effect of cooking approaches on the flavor, nutrition and antioxidant activity of asparagus

CyTA - Journal of Food
After cooking, asparagus develops unique flavor boosting its sensory appeal. This study explored flavor, nutrition, and antioxidant activity in asparagus after deep-frying, stir-frying, steaming, boiling, and air-frying.
Chunyan Shen, Yaling Huang
doaj   +1 more source

Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

Foods, 2023
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture ...
Fen Yao, Hong Gao, Chao-Min Yin, De-Fang Shi, Xiu-Zhi Fan   +4 more
doaj   +1 more source

Backbone Heterojunction Photocatalysts for Efficient Sacrificial Hydrogen Production

Advanced Functional Materials, EarlyView.
Herein, a ‘single‐component’ organic semiconductor photocatalyst is presented in which a molecular donor is bonded to a polymer acceptor. The resultant material demonstrates exceptional photocatalytic activity for hydrogen evolution in aqueous triethylamine with an outstanding external quantum efficiency of 38% at 420 nm.
Richard J. Lyons, Rhys J. Bourhill, Ewan McQueen, Sam D. Harding, Krzysztof Pawlak, Thomas Fellowes, Harry W. Capps, Alexander J. Cowan, Andrew I. Cooper, Adrian M. Gardner, Martijn A. Zwijnenburg, Reiner Sebastian Sprick   +11 more
wiley   +1 more source

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Frontiers in Nutrition
IntroductionPresent study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.MethodsPotato sticks were prepared in two different pre-treatment ways (washing and soaking ...
Semra Navruz-Varlı, Hande Mortaş
doaj   +1 more source

Analysis of energy use in crisp frying processes [PDF]

, 2010
Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Jouhara, H, Karayiannis, TG, Tassou, SA, Wu, H   +3 more
core