Results 61 to 70 of about 2,956,220 (203)
Desain dan Uji Penggoreng Open Deep Frying dengan Perubahan Posisi Elemen Pemanas [PDF]
, 2013 Deep frying is one of the oldest ways in food cooking. Everyone is like deep frying product because it has a color, taste, and typical flavor. Fat content and acrylamide in food is the problem of deep frying product which depends on frying time.
Tandilittin, Harsman
core
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
MOISTURE LOSS MODELS OF SWEET POTATO, CASSAVA AND TARO DURING FRYING
Agritech, 2012 Sweet potato, cassava and taro were cut into stick (0.01 x 0.01 x 0.05 m) and deep fat fried at three temperatures (160,170 and 180 ºC) for 0 to 360 s. The effects of these cooking methods on moisture loss characteristics were evaluated.
Ratnaningsih Ratnaningsih +2 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
Bioethics, EarlyView.ABSTRACT Health actors must ration care due to resource constraints. But even when decision makers know the relevant empirical facts about an allocation decision—including how many patients will benefit from a service, which patients will benefit, how much each patient will benefit, and so on—these facts may not provide a clear answer about how to make
Leah Pierson
wiley +1 more source
Quality control during repeated fryings
Grasas y Aceites, 1998 Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under ...
C. Cuesta, F. J. Sánchez-Muniz
doaj +1 more source
British Journal of Pharmacology, EarlyView.The current obesity drug landscape, dominated by GLP‐1 receptor agonists and emerging multi‐agonist therapies, has reinforced that long‐term weight loss is achieved in large part through central mechanisms that suppress appetite and reshape energy balance.
Ines Martinez‐Corral +3 more
wiley +1 more source
Bulletin No. 235 - Deep Fat Frying at High Altitudes
, 1940 Bulletin No.
No Author (8173005)
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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
Diabetic Medicine, EarlyView.The potential role of family meals in a life‐course approach to type 2 diabetes risk‐reduction after gestational diabetes. Abstract Aims Gestational diabetes (GDM) more than doubles maternal and child risk of type 2 diabetes (T2D). Post‐GDM, a life‐course approach to T2D risk reduction includes family nutrition‐focused health promotion.
Eloise Litterbach +4 more
wiley +1 more source