Results 41 to 50 of about 23,959 (269)

The spread of non‐native species

Biological Reviews, EarlyView.
ABSTRACT The global redistribution of species through human agency is one of the defining ecological signatures of the Anthropocene, with biological invasions reshaping biodiversity patterns, ecosystem processes and services, and species interactions globally.
Phillip J. Haubrock, Ali Serhan Tarkan, Irene Martín‐Forés, Stelios Katsanevakis, Ronaldo Sousa, Ismael Soto, Andy J. Green, Antonín Kouba, Teun Everts, Victoria Dominguez Almela, Nadège Belouard, Cang Hui, Jamie Bojko, Victor Deklerck, Margaux Boeraeve, Franz Essl, J. Robert Britton   +16 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, Ndjouenkeu Robert, Kapseu César, Parmentier Michel   +3 more
doaj   +1 more source

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts

Food Technology and Biotechnology, 2022
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić   +7 more
doaj   +1 more source

Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying [PDF]

, 2016
Palm olein has been commercially used as frying medium in batch deep-fat frying. During frying, the oil usually deteriorates due to the exposure to high temperature.
Abd Aziz, Samsuzana, Hashim, N., Ibrahim, N. U. A., Zude, M.   +3 more
core  

Time‐of‐Day Defines the Risk of Thermally Abused Frying Oil to Renal Injury by Modulating the Diurnal Dynamics of Oxylipins

Exploration, EarlyView.
Circadian rhythm of epoxides and its diols in the kidney and plasma showed a significant light–dark manner. Furthermore, circadian disruption by timed‐imposed of EpSA from thermo‐induced oxidized oil during the inactive phase impaired renal function. ABSTRACT Modulation of circadian rhythms impairs homeostasis, resulting in altered susceptibility to ...
Yanjun Liu, Meishan Lu, Yanpeng Du, Jie Xu, Mingjie Fan, Changhu Xue, Yuanfa Liu   +6 more
wiley   +1 more source

Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial design ...
Adeyanju James Abiodun, Olajide John Oluranti, Oke Emmanuel Olusola, Hussein Jelili Babatunde, Ude Chiamaka Jane   +4 more
doaj   +1 more source

Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying [PDF]

, 2008
The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were
Mohd Nor, Fatihanim
core  

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips [PDF]

, 2000
A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat frying process of potato chips in palm olein was carried out.
Jaswir, Irwandi
core  

The removal of thermally aged films of triacylglycerides by surfactant solutions [PDF]

, 2013
Thermal ageing of triacylglycerides (TAG) at high temperatures produces films which resist removal using aqueous surfactant solutions. We used a mass loss method to investigate the removal of thermally aged TAG films from hard surfaces using aqueous ...
B-H Chen, B-H Chen, CA Miller, CP Tan, CP Tan, E Choe, EJ Alameda, EJ Alameda, EJ Alameda, EP Kalogianni, JP Guthrie, K Gotoh, KH Raney, M Tsubouchi, OC Johnson, P Mukherjee, Paul D. I. Fletcher, PS Hess, T Hilditch, Timothy S. Dunstan, VW Reid, WJ Muizbelt, WR Lewis   +22 more
core   +1 more source