Results 161 to 170 of about 1,395,734 (293)

Inside the Black Box: Understanding Organizational Decision Making Processes in VC Funds

Strategic Change, EarlyView.
ABSTRACT Organizational decision making within venture capital (VC) funds remains an unexplored “black box” despite its critical role in navigating investment uncertainty. This paper develops a conceptual framework that integrates established theories of organizational decision making and adapts them to the VC context. By synthesizing Buying Center (BC)
Anna Khoroshylova, Norbert Linn, Carolin Bock   +2 more
wiley   +1 more source

Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity. [PDF]

Heliyon, 2022
Romano R, Aiello A, De Luca L, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A.   +8 more
europepmc   +1 more source

11th International Deep-Frying Symposium: Optimum and Sustainable Deep-Frying ; Hamburg, Germany; 27 - 29 March 2023

, 2023

core  

Effect of deep-frying on the quality parameters of vegetable oils

, 2021
It was aimed to determine the changes in several chemical parameters, fatty acid composition and phenolic profiles of different types of olive oils (extra virgin, virgin, blended, refined) and sunflower oil in the deep-frying process. In addition, UV and FTIR spectroscopic data were collected during frying and they (UV, FTIR and the combination of FTIR
openaire   +1 more source

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]

Food Sci Nutr
Baştürk A, Ceylan MM.
europepmc   +1 more source

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness. [PDF]

Foods, 2021
Lin HV, Hou PH, Sung WC.
europepmc   +1 more source

Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism

Lipids, EarlyView.
ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith, Jo Bruce, Esmat Abbas, Sarah Fissler, Wendy Hall, Sarah Berry   +5 more
wiley   +1 more source

Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]

Food Sci Nutr
Aksoy AS, Bekiroglu H, Arici M, Sagdic O.   +3 more
europepmc   +1 more source

Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell. [PDF]

Sensors (Basel), 2021
Kung Y, Hsieh BC.
europepmc   +1 more source