Results 31 to 40 of about 2,956,220 (203)
NFS Journal, 2020 Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng +8 more
doaj +1 more source
Assessment of total polar materials in Frying fats from Czech restaurants
Italian Journal of Food Science, 2015 Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet.
J. Mlcek +7 more
doaj +1 more source
Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
Frying process in the relation fat/degenerative diseases
Grasas y Aceites, 1998 Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD).
G. Varela, B. Ruiz-Rosso
doaj +1 more source
American Journal of Medical Genetics Part A, EarlyView.ABSTRACT Dengue virus (DENV) poses a serious global health challenge, particularly in cases of dengue hemorrhagic fever (DHF). Patients with preexisting mitochondrial disorders may be at increased risk for complications due to the specific impact of DENV on mitochondrial‐dependent cellular processes and immune function.
Audra N. Iness +11 more
wiley +1 more source
, 2023 This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo ...
WEI PING QUEK (17278375)
core +1 more source
Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]
, 2009 The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mohd Ghazali, Hasanah +3 more
core +1 more source
Application du procédé séchage-friture aux amandes de karité : cinétique de séchage
Oléagineux, Corps gras, Lipides, 2004 Fresh kernel of shea (Butyrospermum parkii (G. Don) Kotschy) have been dehydrated by a deep-fat frying dehydration process with view to extract subsequently the shea butter.
Womeni Hilaire Macaire +3 more
doaj +1 more source
Agrointek, 2021 Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization.
Moh Taufik, Yoni Atma
doaj +1 more source
Journal of the American Oil Chemists' Society, EarlyView.High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter +2 more
wiley +1 more source