Results 61 to 70 of about 49,780 (244)

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

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +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

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  

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

Food Control, 2019
The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C ...
Y. Wong, Kok Ming Goh, K. Nyam, I. Nehdi, H. Sbihi, C. Tan   +5 more
semanticscholar   +1 more source

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.

Food Research International, 2020
The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penetrometer test was conducted ...
T. Gouyo, C. Mestres, I. Maraval, B. Fontez, Céline Hofleitner, P. Bohuon   +5 more
semanticscholar   +1 more source

Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism

Lipids, EarlyView.
ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith, Jo Bruce, Esmat Abbas, Sarah Fissler, Wendy Hall, Sarah Berry   +5 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

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix) [PDF]

, 2012
The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp.
Dad, S., Zakipour Rahimabadi, E.
core  

Capsicum chinense as an African traditional vegetable: Culture, resilience, and opportunity

PLANTS, PEOPLE, PLANET, EarlyView.
Capsicum chinense is central to everyday diets, cultural identity, and smallholder livelihoods across Sub‐Saharan Africa, yet remains overlooked in agricultural research and policy. This paper reframes C. chinense as a traditional, climate‐resilient vegetable shaped by centuries of farmer stewardship and cultural selection.
Derek W. Barchenger, Herbaud P. F. Zohoungbogobo   +1 more
wiley   +1 more source