Results 61 to 70 of about 2,577 (221)
Evaluation of Argan Oil for Deep-Fat Frying
LWT - Food Science and Technology, 2001 Abstract Argan ( Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsaturated fatty acids, and it is rich in aroma and flavour. The main objectives of this study were to determine the stability of argan oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.
Yaghmur, A. +4 more
openaire +2 more sources
River Research and Applications, EarlyView.ABSTRACT Florida's regulatory framework requires the establishment of minimum flows to protect aquatic ecosystems and water resources from significant harm. One of the primary methods used to evaluate significant harm is assessment of instream habitat, which relies on Habitat Suitability Criteria (HSC) curves that relate flow regimes and habitat ...
Eric J. Nagid, Kym Rouse Holzwart
wiley +1 more source
Regulation of used frying fats and validity of quick tests for discarding the fats
Grasas y Aceites, 1998 During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation and polymerization of the oil. As quality of fried foods is affected by that of the oil, regulations or guidelines have been established in many ...
M. C. Dobargarnes, G. Márquez-Ruiz
doaj +1 more source
Sustainable Development, EarlyView.ABSTRACT The role of diet in individual and planetary health is increasingly scrutinised as consumers are encouraged to make food choices that balance health and sustainability, particularly with beef. While prior research has considered reduction from the perspective of alternate product acceptance, the social context of beef is less understood. Media
Sean Tanner, Mary McCarthy, David Giles
wiley +1 more source
Biodiesel Production from Hevea brasiliensis Seeds: A Systematic Review
Vietnam Journal of Chemistry, EarlyView.ABSTRACT The Hevea brasiliensis (HB) species, also called the rubber tree, is currently cultivated worldwide for the extraction of latex, an input for rubber production. In addition, its seeds currently have few productive applications, despite their high oil content.
Sara Lüneburger +3 more
wiley +1 more source
Shipin gongye ke-jiThis study focused on Wuchang fish and compared and analyzed the changes in sensory quality using three cooking methods: deep frying, roasting, and air frying.
Bixia TAN +5 more
doaj +1 more source
‘The Housewife's Greatest Standby’: Dried Eggs, Gender and Domesticity During the Second World War
Gender &History, EarlyView.ABSTRACT This article examines the previously underexplored connections between dried eggs, women and domesticity in Britain during the Second World War. It argues that newsprint and advertisements framed the purchase and use of dried eggs, a novel wartime product, as a means for housewives to contribute to the war effort through domestic labour. Dried
Joel Mead
wiley +1 more source
Pakistan Journal of Analytical & Environmental Chemistry, 2020 In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food.
Samina Sohu +4 more
doaj +1 more source
Integrative Zoology, EarlyView.We performed 16S rDNA sequencing and metabolite profiling for three sympatric lizard species—Teratoscincus roborowskii, Phrynocephalus axillaris, and Eremias roborowskii—and compared their goblet cell and enzyme activities in the digestive tract. Our study suggests that the dietary niche may promote divergence or convergence of microbiota across host ...
Yi Yang, Ziyi Wang, Ruichen Wu
wiley +1 more source
The Composition of Fatty Acids in Frying Oils and the Hydrolysis during Deep Fat Frying
Journal of Japan Oil Chemists' Society, 1974 Soybean and hydrogenated soybean oils were treated by the water spraying and heating system as a model of deep fat frying in the presence or the absence of air. In the presence of air, the acid value of hydrogenated soybean oil increased very much as compared with that of soybean oil, but in the absence of air, the two oils showed almost the same ...
YUKI, Etsuji +2 more
openaire +2 more sources