Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process. [PDF]
Food Sci Nutr, 2023 Varidi M +2 more
europepmc +1 more source
Utilization of Jojoba Oil for Deep-fat Frying of Foods
LWT - Food Science and Technology, 1996 Abstract Jojoba oil is a mixture of long chain esters comprising C18, C20, C22and C24monounsaturated acids and alcohols, but in particular two ester molecules containing 40 and 42 carbon atoms which make up to 80% of the oil. Five quality parameters of Jojoba oil were compared with cotton oil in time–temperature conditions simulating abusive ...
I.S. Saguy +3 more
openaire +1 more source
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Chronic kidney disease (CKD) is a known risk factor for hypercalcemia in cats. Phosphate‐restricted diets have also been implicated in causing hypercalcemia, in part because phosphate restriction increases the Ca:P ratio. The primary objective of this study was to evaluate the impact of two different therapeutic renal foods on ionized (iCa ...
Jean A. Hall +4 more
wiley +1 more source
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. [PDF]
Food Sci Nutr, 2022 Liu L +10 more
europepmc +1 more source
Civilizing the Nation: Travel, Civility and Bourgeois Nationalism in Israel
Nations and Nationalism, EarlyView.ABSTRACT This article reads The Lapid Guide to Europe, a bestselling Hebrew‐language travel guide published from the 1970s to the 1990s, as a form of bourgeois nationalism enacted through everyday practices of behaviour. Written by journalist and Holocaust survivor Tommy Lapid, the guide operated as civic pedagogy, instructing Israeli travellers in ...
Daniel Mahla
wiley +1 more source
Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying. [PDF]
Heliyon, 2021 Guillermo A, Armando A, Pedro R.
europepmc +1 more source
Obesity Reviews, EarlyView.ABSTRACT The corporations that produce and profit from ultra‐processed foods (UPFs), and the regulatory conditions under which they operate, have been major contributors to the global rise of obesity and noncommunicable diseases. The aim was to map the drivers and feedback systems of the product design and marketing domains of the UPF system and to ...
Joshua Clark +7 more
wiley +1 more source
MODELLING OF MOISTURE LOSS AND OIL UPTAKE DURING DEEP-FAT FRYING OF PLANTAIN (DODO)
Arid Zone Journal of Engineering, Technology and Environment, 2018 In this study, model was developed to predict moisture loss and oil uptake during deep-fat frying of plantain (dodo). Plantain samples were sliced and fried at different frying temperatures (150, 160, 170, 180 and 190 °C) in a deep fryer for periods ...
J. A. Adeyanju +3 more
doaj
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. [PDF]
J Food Sci Technol, 2021 Kurek M +6 more
europepmc +1 more source
Protein Decoys, Alcohol, and Energy Intake: Testing a Mechanistic‐Ecological Model
Obesity Reviews, EarlyView.ABSTRACT Ultra‐processed diets are associated with excessive energy intake, but studies examining the role of alcohol have produced conflicting results, despite the high energy density of ethanol. We constructed a mechanistic‐ecological model to explain this inconsistency and tested its predictions using population dietary data.
Amanda Grech +2 more
wiley +1 more source