Results 101 to 110 of about 23,959 (269)
Reducing fat uptake in cassava product during deep-fat frying
Journal of Food Engineering, 2009 The present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydro- colloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of pre- formed products made from cassava ...
Daniela De Grandi Castro Freitas +5 more
openaire +3 more sources
Obesity Reviews, EarlyView.Dietary interventions showed the strongest evidence for improving microbiome composition. Probiotics and prebiotics consistently increased beneficial bacteria. Exercise and fecal microbiota transplantation had limited evidence but showed potential for microbiome modulation.
Yee Teng Lee +6 more
wiley +1 more source
Plant Biotechnology Journal, EarlyView.ABSTRACT Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances.
Guangming Lou +11 more
wiley +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2016 The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles.
Navneet Singh Deora +2 more
doaj +1 more source
Acrylamide formation in potato products [PDF]
, 2006 End of Project ReportAcrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato
Brunton, Nigel +5 more
core
Topics in Cognitive Science, EarlyView.Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley +1 more source
PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY
Food and Environment Safety, 2023 This study investigated the process optimization of sausage produced from rabbits. Response surface methodology was used to investigate the effect of cooking time (45-60 minutes), frying temperature (170-190 °C) and frying time (45-60 minutes) resulting ...
Omobolanle Omowunmi OLORODE +1 more
doaj
Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process. [PDF]
Food Sci Nutr, 2023 Varidi M +2 more
europepmc +1 more source
The Journal of Physiology, EarlyView.Abstract figure legend Mitochondria are highly dynamic organelles that continuously remodel their architecture through coordinated cycles of fusion and fission. This review examines the four key GTPases that orchestrate mitochondrial dynamics in mammals: MFN1, MFN2, OPA1, and DRP1.
Rémi Chaney +4 more
wiley +1 more source
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. [PDF]
Food Sci Nutr, 2022 Liu L +10 more
europepmc +1 more source