Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods [PDF]
Foods, 2021 The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols,
María-Victoria Ruiz-Méndez +3 more
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Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso [PDF]
BMC Microbiology, 2021 Background Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold ...
Muller K. A. Compaoré +7 more
doaj +2 more sources
Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers [PDF]
FoodsThe quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying.
María-Victoria Ruiz-Méndez +3 more
doaj +2 more sources
Use of dill extracts as a natural preservative on shelf-life extension of rainbow trout croquettes during refrigerator storage. [PDF]
Food Sci Nutr, 2023 AbstractIn this study, changes in quality parameters of rainbow trout croquettes treated with dill extracts obtained by brewing (BDA) and distillation (DDA) methods were investigated during 61 days of refrigerated storage (+2 ± 1°C). Physicochemical, microbial, and sensory parameters of the rainbow trout croquettes were analyzed once every 4 days.
Caglak E, Karsli B.
europepmc +4 more sources
In vivo production of entomopathogenic nematodes using Galleria mellonella: costs and effect of diets on nematode pathogenicity [PDF]
Journal of Nematology, 2019 Five separate diets – beeswax (BW), glycerol (Gly), and three types of dog croquettes (DC1, DC2, and DC3) – were used to rear larvae of the greater wax moth, Galleria mellonella.
Kotchofa Régina, Baimey Hugues
doaj +2 more sources
Bromatological, microbiological and sensory analysis of meat croquettes of Prochilodus lineatus
Agrarian, 2019 Including fish pulp in food formulations contributes to increase the use of underused meat in processing and to produce food of high nutritional value to the population. Therefore, the objective of this study was to elaborate croquette formulations using
Alexandra Pretto +4 more
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A Palavra Mágica: a vida cotidiana dos Dzi Croquettes [PDF]
Sexualidad, Salud y Sociedad: Revista Latinoamericana, 2011 Paula Lacerda
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Jurnal Pemberdayaan Masyarakat Madani, 2021 Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed. Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four) focus activities, namely: Education ...
Mutiara Dahlia, Cucu Cahyana
doaj +1 more source
Effects of frying oil type on its stability and composition of fried food
Czech Journal of Food Sciences, 2022 The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil ...
Josef Soukup +3 more
doaj +1 more source
Dzi Croquettes em atos criticamente dissidentes
Pontos de Interrogação – Revista de Crítica Cultural, 2023 A produção do documentário “Dzi Croquettes”, sob direção de Tatiana Issa e Raphael Alvarez (Brasil, 2009) apresenta um grupo de artistas que vivenciam, em pleno regime militar dos anos 70 no Brasil, a liberdade e o cerceamento, a expressarem de si e corpos in-disciplinados.
Paulo César García, Renato Silveira
openaire +1 more source