Results 91 to 100 of about 1,395,734 (293)

Bulletin No. 235 - Deep Fat Frying at High Altitudes

, 1940
Bulletin No.
No Author (8173005)
core   +1 more source

Modelling for heat and mass transfer parameters in deep-frying of products

Heat and Mass Transfer, 1996
In this paper, the development of new models to determine heat and mass transfer parameters (HMTPs) in terms of the thermal diffusivity, heat transfer coefficient, moisture diffusivity and moisture transfer coefficient for slab, cylindrical, and spherical products being deep-fried was presented. In the model development, two cases of the Biot number, i.
openaire   +2 more sources

CEO Compensation and the ESG Activities of Compensation Peers

Business Strategy and the Environment, EarlyView.
ABSTRACT This study investigates the relationship between executive compensation at focal firms and the environmental, social, and governance (ESG) performance of compensation peer (CP) firms. Despite the growing integration of ESG metrics into executive compensation design, and the mandatory disclosure of CP groups, no prior research has examined ...
Jamshed Iqbal, Jukka Pellinen, Mohsin Riaz   +2 more
wiley   +1 more source

Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying [PDF]

Egyptian Journal of Nutrition
ABSTRAC Deep-fat frying is the oldest and most popularly known food preparation method. The fried foods have a desirable flavor, color, and crispy texture, making them deep-fat fried foods and are very popular among consumers.
Somia A Ajab1, Azhari A Mohammed Nour2, Mohammad Salman Akhtar2, Abdulazeem A M Nour3, Jamaa M Abdulgadir3,   +4 more
doaj   +1 more source

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying

, 2020
Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil.
Bortolomeazzi R., Moret E., Moret S., Padovan A., Conchione C., Conte L. S., Bruhl L.   +6 more
core   +1 more source

Cationic Permethylated Cyclodextrins Capable of Self‐Assembling Into Linear Nanostructures in Water

Chemistry – A European Journal, EarlyView.
A quaternary ammonium bridge equipped with a lipophilic substituent in permethylated cyclodextrins suppresses undesired supramolecular interactions and promotes controlled, directional head‐to‐tail self‐assembly into well‐defined linear nanostructures.
Maxime Kolb, Marvin Benjaffel, Peter Faller, Laurent Raibaut, Dominique Armspach   +4 more
wiley   +1 more source

High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods

Nature Communications
Oil serves as both the high-temperature heating medium during deep-frying unit operations and a contributor to the organoleptic properties of deep-fried foods.
U. Verma, I. M. Riley, B. Lukić, L. Broche, P. Verboven, J. A. Delcour, B. M. Nicolaï   +6 more
doaj   +1 more source

Deep-fried food products and their respective oil absorbed during frying as a proportion of their weight.

Deep-fried food products and their respective oil absorbed during frying as a proportion of their weight.
Jacqueline Choo (18004224), Elissa M. Y. Cheng (18004218), Yanyun Yan (18004227), Luis Roman Carrasco (11553023), Carina M. L. Cheng (18004221)   +4 more
core   +1 more source

Predicting cervical cancer DNA methylation from genetic data using multivariate CMMP

Canadian Journal of Statistics, EarlyView.
Abstract Epigenetic modifications link the environment to gene expression and play a crucial role in tumour development. DNA methylation, in particular, is gaining attention in cancer research, including cervical cancer, the focus of this study.
Hang Zhang, Steven Chen, Raymond Balise, Jiming Jiang, Nagi Ayad, J. Sunil Rao   +5 more
wiley   +1 more source

Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks

Shipin gongye ke-ji
The purpose of this study was to explore the effect of different deep-frying conditions on the quality and volatile flavor compounds of grass carp blocks.
Ning CUI, Bizhen ZHONG, Shuanglong WANG, Bin PENG, Mingming HU, Xinwu HU, Zongcai TU, Jinlin LI   +7 more
doaj   +1 more source