Results 61 to 70 of about 4,464 (225)

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods

Food Chemistry: X
This study examined the effects of four thermal processing methods (steaming, boiling, air frying, and roasting) on the flavor and meat quality of Grass Carp from Jingpo Lake, China (a natural water system).
De-yin Pan, Jin-ming Ma, Chang-bo Li, Hong-zhen Du, Jing-jing Diao, Hong-sheng Chen   +5 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
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

Environmental benefits from carbon sequestration, canola production, and zero‐tillage adoption on Saskatchewan farms

Journal of the Agricultural and Applied Economics Association, EarlyView.
Abstract Greenhouse gas emissions from crop production contribute to anthropogenic climate change, while agricultural soils also sequester atmospheric carbon. Direct measurement of soil organic carbon (SOC) is limited by high sampling costs and the vast spatial extent of farmland.
Devin Allen Serfas
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

Biosurfactant‐assisted recovery and remediation of hydrocarbons from oily sludge using a mobile aerated washing system

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The oil industry generates oily sludge, the accumulation of which poses a serious environmental problem. Conventional methods require high costs, specialized equipment, and qualified personnel. This waste can be treated using biosurfactants.
Maria Eduarda Pereira da Silva, Fabíola Carolina Gomes de Almeida, Gabriel Neves da Motta Silveira, Bruno Humberto de Almeida Silva, Maria da Glória Conceição da Silva, Celmy Maria Bezerra de Menezes Barbosa, Leonie Asfora Sarubbo   +6 more
wiley   +1 more source

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

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

Biosurfactant Production From Waste Frying Oil: Process Optimization and Physicochemical Characterization of Surface Properties

Journal of Surfactants and Detergents, EarlyView.
ABSTRACT This study focuses on the development of a cost‐effective bioprocess for biosurfactant production, encompassing process optimization and physicochemical characterization. Surface tension reduction and oil dispersion activity were evaluated, highlighting its strong potential for applications in food, pharmaceuticals, and bioremediation. In this
Nihed Tellili, Emna Moujehed, Slim Cherif, Inès Mnif   +3 more
wiley   +1 more source