Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. [PDF]
Foods, 2022 Cui L, Chen J, Zhai J, Peng L, Hayes DG.
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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
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Journal of Fish Biology, EarlyView.Abstract Fewer than 50 of the over 30,000 extant species of fishes have developed anatomical specializations facilitating endothermy in specific body regions. The plankton‐feeding basking shark (Cetorhinus maximus), traditionally classified as an ectotherm, was recently shown to have regionally endothermic traits such as centralized red muscle (RM ...
C. Antonia Klöcker +9 more
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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
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Air Jet Impingement–Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality [PDF]
Food Sci NutrThis study investigates air jet impingement oven cooking as an alternative to conventional frying methods for French fries and potato wedges. The technology improves product quality by enhancing physicochemical and sensory attributes while significantly reducing acrylamide formation.
Can A +5 more
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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
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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
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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
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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
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.
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