Results 101 to 110 of about 1,395,734 (293)
Using Financial and Sustainability Ratios to Map Sectors. An Approach With Compositional Data
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT The article aims to visualize in a single graph Spanish fish and meat processing companies with respect to solvency, energy, waste and water intensity and gender employment gap. These financial, environmental, and social indicators are ratios, which require specific statistical analysis methods.
Elena Rondós‐Casas +3 more
wiley +1 more source
NF04-606 Deep Fat Frying Turkeys
, 2004 Deep fat frying began in the southern part of the United States and has gradually spread nationwide. Turkeys are the most common food prepared by this method.
Plate, Carol J.
core
Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying
Journal of Oleo Science, 2017 The addition of more than about 1 ppm polydimethylsiloxane (PDMS) into oil results in PDMS forming both a layer at the oil-air interface and droplets suspended in the oil. It is widely accepted that the extraordinarily strong and stable antioxidative effects of PDMS are due to the PDMS layer. However, the PDMS layer showed no antioxidative effects when
Totani, Nagao +2 more
openaire +3 more sources
Cytometry Part B: Clinical Cytometry, EarlyView.Abstract Accurate quantification of chimeric antigen receptor (CAR) T cells is essential for monitoring post‐infusion CART expansion and persistence and for real‐time clinical decision‐making. Multiparameter flow cytometry (MFC) enables rapid, live‐cell detection with absolute quantification and concurrent immunophenotypic characterization. This review
Jianhua Ling, Wei Wang, Sa A. Wang
wiley +1 more source
BMC BiotechnologyStudies on the effect of deep frying of oils and their blend in specified frying cycles is unavailable in the open scientific literature. Thus, we investigated fluctuations in the quality of palm oil, shea butter, and their blend as affected by repeated ...
Muftaudeen Taoheed Kolawole +5 more
doaj +1 more source
Color and Chemical Properties of Oil Used for Deep Frying on a Large Scale
Journal of Oleo Science, 2012 Acid value (AV), polar compound content (PC), carbonyl value (CV) and Gardner color of oil used for deep-frying in kitchens at a supermarket, lunch chain store, restaurant, eating house, and hospital were analyzed. All AVs obtained but one (3.38) were within the limit set by the Food Sanitation Act of Japan (AV ≤ 3, peroxide value ≤ 30).
Totani, Nagao +3 more
openaire +3 more sources
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Quantitative methods that have evaluated the Eating Disorder Examination Questionnaire (EDE‐Q) have found consistent evidence that the original four‐factor structure does not replicate across diverse samples and genders. Emerging evidence in the broader psychology literature shows that qualitative methods can provide nuanced insight ...
Katarina L. Huellemann +3 more
wiley +1 more source
, 2006 A multiple choice interaction which tests the user's knowledge as to which types of fish are best for deep frying.
Kate Pearce
core
The influence of temperature and frying time to quality of lemuru fish chips [PDF]
, 2011 Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait.
Manurung, Oktavianus
core
Food Chemistry International, EarlyView.Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana +4 more
wiley +1 more source