Results 71 to 80 of about 2,446,834 (240)

NF04-606 Deep Fat Frying Turkeys [PDF]

, 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  

Collaborating for Circularity: A Relational View Perspective on Buyer–Supplier Relationships in Restorative and Regenerative Supply Chains

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Industrial firms are required to redesign their supply chains into restorative and regenerative archetypes, rethinking not only their own production systems but also relationships with suppliers that may possess resources, capabilities, and knowledge too complex to be developed on their own but vital for circular value creation.
Francesco Cafforio, Giovanni Franceco Massari, Ilaria Giannoccaro   +2 more
wiley   +1 more source

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

Antioxidants, 2014
Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored ...
Azizah Abdul Hamid, Mohd Sabri Pak Dek, Chin Ping Tan, Mohd Asraf Mohd Zainudin, Evelyn Koh Wee Fang   +4 more
doaj   +1 more source

Flow cytometry‐based monitoring of chimeric antigen receptor (CAR) T cells: Reagent selection, assay design, and clinical utility

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

PENGARUH LAMA WAKTU DEEP FRYING TORTILLA CHIPS TERHADAP KANDUNGAN GIZI DAN ORGANOLEPTIK [PDF]

, 2020
Perubahan warna, tekstur serta rasa akan terjadi pada metode deep frying bila dipanaskan dalam suhu tinggi. Pada proses pengolahan metode deep frying, kandungan energinya akan tinggi karena mengandung lemak, meskipun beberapa kandungan gizi akan rusak.
NATHANIA, DEVINA AMELINDA
core   +1 more source

Application du procédé séchage-friture aux amandes de karité : cinétique de séchage

Oléagineux, Corps gras, Lipides, 2004
Fresh kernel of shea (Butyrospermum parkii (G. Don) Kotschy) have been dehydrated by a deep-fat frying dehydration process with view to extract subsequently the shea butter.
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Parmentier Michel   +3 more
doaj   +1 more source

Psilocybin as a Transdiagnostic Treatment for Eating Disorders and Comorbid Psychopathology: Implications for Clinical Nosology and Research Directions

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Eating disorders (EDs) are characterized by high rates of psychiatric comorbidity and suboptimal treatment outcomes. There remain critical gaps in research, including the exploration of effective transdiagnostic interventions. This forum article examines the potential of psilocybin treatment (PT) as a transdiagnostic intervention for
Elena Koning, Jérémie Richard, Aaron Keshen   +2 more
wiley   +1 more source

Pragmatic screening for autoimmune‐associated epilepsy in drug‐resistant epilepsy of unknown etiology in resource‐limited settings: A hypothesis‐generating study

Epileptic Disorders, EarlyView.
Abstract Objective To evaluate the feasibility of investigating autoimmune etiology in adults with drug‐resistant epilepsy (DRE) of unknown origin in resource‐limited settings and to develop a pragmatic, hypothesis‐generating screening approach to guide autoantibody testing. Methods A prospective observational study including adults with DRE of unknown
Tomásia O. de H. M. Frezatti, Ricardo L. Saute, Veriano Alexandre Júnior, Frederico N. Nakano, Marina T. R. P. Dalio, Tonicarlo R. Velasco, João P. Leite, Antônio Carlos dos Santos, Vanessa D. Marques, Américo C. Sakamoto   +9 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

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