Results 31 to 40 of about 2,577 (221)
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
Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
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
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
Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +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
On the importance of including both sexes in animal studies – insights from home‐cage monitoring
Biological Reviews, EarlyView.ABSTRACT A review of behavioural studies using home‐cage monitoring (HCM) systems revealed that over 61% of studies used only male subjects, with only 24% including both sexes, despite evidence of substantial behavioural differences between male and female animals. This bias could influence the outcomes of biomedical research.
Maša Čater +12 more
wiley +1 more source
Modelling the kinetics of water loss during deep-fat frying of potato particulates
Czech Journal of Food Sciences, 2014 We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties
Pay-Yau Huang HUANG, Yi-Chung FU
doaj +1 more source