Results 81 to 90 of about 5,190 (257)

Formation of Quality Characteristics of Prefabricated Grilled Wuchang Fish under Different Cooking Methods

Shipin gongye ke-ji
This study focused on Wuchang fish and compared and analyzed the changes in sensory quality using three cooking methods: deep frying, roasting, and air frying.
Bixia TAN, Yanlei GAO, Qing XIONG, Tao YIN, Juan YOU, Ru LIU   +5 more
doaj   +1 more source

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

, 2017
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
I. Barutçu Mazı, BARUTÇU MAZI, IŞIL, Barutçu Mazı, I., E. Aydınkaptan, AYDINKAPTAN, Ezgi, Aydınkaptan, E.   +5 more
core   +1 more source

Incorporating Crowdsourced Data Into Operational Products: A Perspective From a National Meteorological Service

International Journal of Climatology, EarlyView.
Future advances in the fields of meteorology and climate science will require scientists to increasingly strive towards the provision of new high‐resolution services. In this context, the development of new products and services along the weather chain may greatly benefit from the adoption of second‐and‐third‐party data (23PD) as a source of high ...
Irene Garcia‐Marti, Christopher W. Brown, Alessandro Spinuso, Gijsbert Kruithof, Theo Brandsma, Jan Willem Noteboom   +5 more
wiley   +1 more source

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

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

The planktonic food web in the Gulf of Naples based on the analysis of carbon and nitrogen stable isotope ratios

Marine Ecology, EarlyView., 2023
Abstract Plankton play a key role in marine food webs by producing and transferring organic matter and energy to higher trophic levels. To define the trophic structure and interactions within the planktonic communities in the Gulf of Naples, we determined carbon and nitrogen stable isotope ratios in particulate organic matter (POM, <20 μm ...
Louise Merquiol, Maria Grazia Mazzocchi, Isabella D'Ambra   +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

Uncertainty assessment for a novel optically shallow water radiometric acquisition platform

Limnology and Oceanography: Methods, EarlyView.
Abstract We present a novel motorized platform, a custom‐built jet‐ski designed for acoustic and radiometric measurements in optically shallow coastal waters. This platform integrates in‐water radiometers with single‐beam and multi‐beam acoustic sensors, along with a suite of active and passive instruments (conductivity‐temperature‐depth, fluorescence,
Raphaël Mabit, Simon Bélanger, Pascal Bernatchez   +2 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

Kajian Penguapan Air dan Penyerapan Minyak pada Penggorengan Ubi Jalar (Ipomoea batatas L.) dengan Metode Deep-Fat Frying

, 2014
Deep-fat frying was a process of cooking and drying through contact with hot oil and it involves simultaneous heat and mass transfer. The aims of this research was to study the misture loss and fat uptake phenomenon during sweet potatoes frying using ...
Rahardjo, Budi, Suhargo, Suhargo, Ratnaningsih, Ratnaningsih   +2 more
core   +1 more source