Results 91 to 100 of about 23,959 (269)
Journal of Fish Biology, EarlyView.Abstract Fewer than 50 of the over 30,000 extant species of fishes have developed anatomical specializations facilitating endothermy in specific body regions. The plankton‐feeding basking shark (Cetorhinus maximus), traditionally classified as an ectotherm, was recently shown to have regionally endothermic traits such as centralized red muscle (RM ...
C. Antonia Klöcker +9 more
wiley +1 more source
Fats and oils in cookery. Cooking temperatures, 14:47 [PDF]
, 1917 At head of title: ...
Gray, Cora Emeline +1 more
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Quality and safety driven optimal operation of deep-fat frying of potato chips [PDF]
, 2013 10 páginas, 10 figuras, 1 tablaIncreasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as
Arias-Méndez, Ana +3 more
core +1 more source
Evaluation of Argan Oil for Deep-Fat Frying
LWT - Food Science and Technology, 2001 Abstract Argan ( Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsaturated fatty acids, and it is rich in aroma and flavour. The main objectives of this study were to determine the stability of argan oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.
Yaghmur, A. +4 more
openaire +2 more sources
Long‐term shifts in pikeperch, Sander lucioperca, diet composition in a changing reservoir
Journal of Fish Biology, EarlyView.Abstract As a significant piscivorous predator, the pikeperch (Sander lucioperca) plays a critical role in regulating aquatic ecosystems. Understanding its size‐related feeding behaviour is thus vital for assessing its impact. To evaluate its role in the ecosystem, stomach content analysis provides useful insights into predator–prey dynamics.
Karlos Ribeiro de Moraes +20 more
wiley +1 more source
Determining Frying Oil Deterioration Using Chemical and Physical Methods [PDF]
, 2009 This research was performed to assess the oil deterioration during deep fat frying. It was also conducted to compare and correlate oil quality parameters namely, total polar compound (TPC), free fatty acids (FFA), peroxide value (PV), P-Anisidine ...
Frage Abookleesh, Frage Lhadi
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Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Chronic kidney disease (CKD) is a known risk factor for hypercalcemia in cats. Phosphate‐restricted diets have also been implicated in causing hypercalcemia, in part because phosphate restriction increases the Ca:P ratio. The primary objective of this study was to evaluate the impact of two different therapeutic renal foods on ionized (iCa ...
Jean A. Hall +4 more
wiley +1 more source
Aging affordances: Navigating expectations of dementia prevention for aging adults in Canada
Medical Anthropology Quarterly, EarlyView.Abstract Dementia prevention now focuses on individual lifestyle choices as loci of intervention in the hope of delaying or preventing cognitive impairment in aging. Drawing from interviews with dementia experts and middle‐aged adults in Canada, we discuss how prevention expectations compete with adults’ experiences, showing that enacting prevention is
Cynthia Lazzaroni, Annette Leibing
wiley +1 more source
Food Chemistry: XDeep-frying reheating brings the signature crispy texture of crispy fried pork (CFP), but additional oil absorption raises concerns for health-conscious consumers. This study compared deep-frying (DF) with non-fat reheating methods, including air-frying (
Chunyuan Ping +7 more
doaj +1 more source