Results 71 to 80 of about 23,959 (269)

Comparison of Three Sympatric Desert Lizards: Digestive Tract Structure, Digestive Enzyme Activities, Gut Microbiota, and Metabolites

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, Djajeng Sumangat, Budi Rahardjo   +2 more
doaj   +1 more source

Aniridia‐associated keratopathy: Clinical and molecular mechanisms of disease progression and emerging therapeutic targets

Acta Ophthalmologica, EarlyView.
Abstract Congenital aniridia is a rare genetic disorder primarily caused by pathogenic variants of the PAX6 gene. It leads to various panocular anomalies, including aniridia‐associated keratopathy (AAK). This review highlights recent insights into its pathogenesis, focusing on clinical staging, microstructural changes in the cornea and molecular ...
N. Szentmáry, S. Suiwal, M. Amini, F. N. Fries, A. Náray, L. Latta, Z. Li, S. Li, S. Liu, S. L. Hsu, S. Kundu, G. Tóth, S. Trusen, J. Zimmermann, B. Seitz, B. Käsmann‐Kellner, Z. Hoxha, A. Langenbucher, O. Stachs, M. Cortón‐Perez, K. Tory, A. Csorba, Z. Z. Nagy, M. C. Acosta, J. Gallar, M. Csidey, E. Maka, T. Stachon   +27 more
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

Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends [PDF]

, 2010
The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips.
Che Man, Yaakob, Mirhosseini, Hamed, Serjouie, Alireza, Tan, Chin Ping   +3 more
core  

Prioritising research on endocrine disruption in the marine environment: a global perspective

Biological Reviews, EarlyView.
ABSTRACT A healthy ocean is a crucial life support system that regulates the global climate, is a source of oxygen and supports major economic activities. A vast and understudied biodiversity from micro‐ to macro‐organisms is integral to ocean health.
Patricia I. S. Pinto, Angelica Miglioli, Carlie A. LaLone, Lisa Baumann, Alice Baynes, Mélanie Blanc‐Legendre, Ibon Cancio, Xavier Cousin, ZhiChao Dang, Rémi Dumollard, Alex T. Ford, Christopher Green, Taisen Iguchi, Philippa Kearney, Thomas Knigge, Christophe Minier, Tiphaine Monsinjon, Marta S. Monteiro, Joachim Sturve, Haruna Watanabe, Hiroshi Yamamoto, Gerald Ankley, Deborah M. Power, Ioanna Katsiadaki   +23 more
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

Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food

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, Aftab Ahmed Kandhro, Farah Naz Talpur, Ahmed Ali Sohu, Naiz Ali Malgani   +4 more
doaj   +1 more source

Environmentally adjusted productivity growth and shadow prices for dairy farms

Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, EarlyView.
Abstract We estimate the environmentally adjusted productivity growth and shadow price for Ontario dairy farms. We use an input‐oriented directional distance function and farm‐level data from 2000 to 2020. First, we find that while GHG emissions per cow increase with higher milk yields, emission intensity decreases as milk yield per cow increases.
Bibek Dahal, Getu Hailu, Susantha Jayasundara   +2 more
wiley   +1 more source

Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil [PDF]

, 2014
The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata.
Antunes, Maria Dulce, Barroso, J. G., Figueiredo, A. C., Miguel, Maria Graça, Pedro, L. G., Rohaim, A.   +5 more
core   +2 more sources