Results 81 to 90 of about 49,780 (244)

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

Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying.

Journal of Nutritional Science and Vitaminology, 2020
Oil blending is a method that may improve the nutritional profile and stability of frying oil. Tropical vegetable oils, including rice bran oil, coconut oil, and palm oil were blended at ratios of 20 : 20 : 60, 25 : 25 : 50, 30 : 30 : 40, and 35 : 35 ...
Ketinun Kittipongpittaya, Atikorn Panya, Thichapat Prasomsri, Phattraphorn Sueaphet   +3 more
semanticscholar   +1 more source

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

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  

Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice

International Journal of Food Properties, 2019
Kohlrabi is used for consumption in various regions of the world as, raw, cooked or fried. Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the color and surface of the fried products.
F. Salehi
semanticscholar   +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

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

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