Results 81 to 90 of about 2,956,220 (203)
Heat transfer coefficient during deep-fat frying
, 2009 The heat transfer coefficient is significant in the design of equipment and processes which must be carefully evaluated and used. For example, the coefficient value defines to a great extent the equipment size and also establishes the contacts between ...
Villamiel, Mar +4 more
core +1 more source
Journal of Fish Diseases, EarlyView.ABSTRACT In 2023, all but one Swedish restocking farm rearing Baltic salmon and sea trout fry experienced massive mortality caused by lipoid liver disease (LLD). The struck farms used the same feed, and this was suspected to be the cause of the outbreak.
Caroline Ek, Lo Persson, Charlotte Axén
wiley +1 more source
Frailty in Adults With Down Syndrome: Cognitive, Functional and Biomarker Associations
Journal of Intellectual Disability Research, EarlyView.ABSTRACT Background Down syndrome (DS) entails widespread age‐related functional decline affecting multiple organ systems, including genetically determined early‐onset Alzheimer disease (DSAD), resulting in an increased vulnerability to frailty early in life.
Georg Nübling +11 more
wiley +1 more source
Structure oil-absorption relationships during deep-fat frying
, 2003 Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil ...
Bouchon, P. +4 more
core +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
Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. [PDF]
, 2019 AbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu.
Larasati, Bernadeta Pingkan +3 more
core +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
Nutrition Bulletin, EarlyView.ABSTRACT Information about the dietary intake of the Australian population is vital for informing nutrition policies; however, national dietary surveys are not frequently conducted, with the most recent data for Australia, at the time of analysis, collected in 2011–2013.
Kashfia Farah Promy +4 more
wiley +1 more source
Chemical performance of vegetable oils in repeated deep frying process
, 2011 Deep-frying is one of the most popular food cooking techniques. This processing operation causes a series of physico-chemical modifications in both oil and food, which are strongly related to food properties and the technological conditions used.
NATALE, DANIELA +2 more
core +1 more source
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.
europepmc +1 more source