Results 51 to 60 of about 49,780 (244)
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source
, 2020 Refined, bleached and deodorized tenera palm olein is widely used for domestic and commercial food frying. However, repeated heating and frying might lead to oil spoilage.
Lailatul Syema Jurid +3 more
semanticscholar +1 more source
Combustion of Waste Rapeseed Oil and Jet Propellant‐8 Blends in a CI Engine
Energy Science &Engineering, EarlyView.Using waste rapeseed oil (WRO) mixed with Jet Propellant‐8 (JP‐8) as fuel for a compression ignition engine. ABSTRACT The study examines the potential of blending waste rapeseed oil (WRO) with Jet Propellant‐8 (JP‐8) as a fuel for compression ignition (CI) engines.
Grzegorz Pawlak +6 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
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
Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh) [PDF]
E3S Web of Conferences, 2020 Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage.
Fahmi A Suhaeli, Purnamayati Lukita
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 +3 more
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Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
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 +4 more
doaj +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
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