Results 61 to 70 of about 23,959 (269)

Advances in cholesterol and lipoproteins detection for healthcare: A review

VIEW, EarlyView.
Cholesterol is one of the main biomarkers related to the development of cardiovascular diseases. Its detection still relies on traditional methods of analysis, such as gas and liquid chromatographies. Detection of free cholesterol in saliva with redox or enzymatic sensors or detection of lipoproteins in blood with aptamer sensors are currently the most
Jacopo Giaretta, Somayeh Fardindoost, Azadeh Abdi, Kaveh Yazdani, Longfei Yin, Syamak Farajikhah, Mina Hoorfar, Fariba Dehghani   +7 more
wiley   +1 more source

Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets [PDF]

, 2009
Effects of breading materials and deep-fat frying on fat uptake, moisture content and fatty acid composition of the black pomfret (Parastromateus niger) fillets.
Bakar, Jamilah, Che Man, Yaakob, Moradi, Yazdan, Syed Muhammad, Sharifah Kharidah   +3 more
core  

Oil Losses during the Deep Fat Frying

Journal of Japan Oil Chemists' Society, 1964
The object of this study was the quantitative determination of oil losses during the deep fat frying of soybean curd, “Tofu”.The possibilities for the loss of oil during the deep fat frying result from the formation of volatile products of fat degradation and absorption of oil in fried foods.
Shizuyuki OTA, Yasuko IZUYAMA
openaire   +2 more sources

Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying

Journal of Food Science, 2009
ABSTRACT:  The impact of deep‐fat frying on the micronutrient content of plantain ( Musa AAB “barraganete”) was evaluated during processing of plantain chips called “tostones.” Water content, micronutrients (potassium, L‐ascorbic acid, α‐carotene, β‐carotene) content, and ...
/Avallone, Sylvie, Rojas-Gonzalez, J. A., Trystram, G., Bohuon, P.   +3 more
openaire   +4 more sources

Delineating seasonal shifts in reindeer habitat and diet selection by integrating GPS telemetry and stable isotope analysis

Wildlife Biology, EarlyView.
Seasonal changes shape herbivore behaviour by altering forage availability and habitat conditions; however, few studies integrate diet and habitat selection data across temporal scales. This study uses seasonality as a unifying framework to combine fine‐scale GPS‐based habitat selection data with broader‐scale dietary information from stable isotope ...
Tamara A. Hiltunen, Sami M. Kivelä, Jouko Kumpula, Jouni O. Aspi, Jeffrey M. Welker   +4 more
wiley   +1 more source

Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process

Millenium, 2019
Introduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the
Ana Patricia Sousa, Manuela Vaz Velho, Manuel Alves, Rita Pinheiro   +3 more
doaj   +1 more source

The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018
One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff.
Saber Mollazadeh, Narmela Asefi
doaj   +1 more source

Changes in food caused by deep fat frying – A review

Archivos Latinoamericanos de Nutrición, 2005
Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation ...
Bordin, Keliani, Tomihe  Kunitake, Mariana, Kazue Aracava, Keila, Silvia Favaro Trindade, Carmen   +3 more
openaire   +3 more sources

If‐Conditionals as Arguments in Nineteenth‐Century Women's Instructive Writing in English

Transactions of the Philological Society, EarlyView.
Abstract This article seeks to analyse the if‐conditionals in a corpus of cookery recipes written by women, namely the Corpus of Women's Instructive Texts in English (1800–1899) (CoWITE19). These texts are original texts written by British and American women between 1800 and 1850.
Margarita‐Esther Sánchez‐Cuervo
wiley   +1 more source

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Grasas y Aceites, 2017
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
doaj   +1 more source