Results 61 to 70 of about 2,446,834 (240)

Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods

Applied Food Research
Background: With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source.
Szu-Yun Wu, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan   +4 more
doaj   +1 more source

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

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)

Molecules
Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of ...
Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska   +5 more
doaj   +1 more source

Responsible Leadership for Sustainable Agritourism: A Multilevel Causal Mechanism Analysis and the Facilitating Roles of Social Capital

Business Strategy and the Environment, EarlyView.
ABSTRACT This study investigates the causal mechanisms by which responsible leadership (RL) promotes sustainable agritourism development in the Mekong Delta, Vietnam. Using focus groups and multiple case studies across five exemplary agritourism operations, we examine how RL operates across multiple levels to influence sustainable agritourism outcomes.
Giang N. T. Nguyen, Heidi Wechtler
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, LERCKER, GIOVANNI, RODRIGUEZ ESTRADA, MARIA TERESA   +2 more
core   +1 more source

Modeling of deep-frying culinary products [PDF]

, 2012
The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the center of the ...
PETRENKO, E., POTAPOV, V., SHEVCHENKO, S.   +2 more
core   +1 more source

A new generation of frying oils

Czech Journal of Food Sciences, 2003
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions.
H. Sakurai, T. Yoshihashi, H.T.T. Nguyen, J. Pokorný   +3 more
doaj   +1 more source

A Closer Look at Rape Myth Beliefs Among University Students: Comparisons and Correlates Based on Field and Stage of Study, Victimisation Experiences, Demographics and Psychological Traits

Behavioral Sciences &the Law, EarlyView.
ABSTRACT Disproportionate rates of sexual violence occur among university students, with rape culture and misconceptions about consent prevalent. To comprehensively examine rape myth beliefs among different student groups, 417 UK University students enrolled on courses in four distinct disciplinary areas; social sciences (n = 131), applied sciences (n =
Dominic Willmott, Mairi Johnston, B. Kennath Widanaralalage, Dara Mojtahedi, Daniel Boduszek, Danielle McDermott, Gillian Kirkman   +6 more
wiley   +1 more source

PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus)

Saintika Medika, 2017
PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus).
Gusti Ramadani
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source