Results 101 to 110 of about 23,959 (271)

Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

Turkish Journal of Agriculture: Food Science and Technology, 2016
The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles.
Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan   +2 more
doaj   +1 more source

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. [PDF]

Foods, 2022
Cui L, Chen J, Zhai J, Peng L, Hayes DG.
europepmc   +1 more source

Evaluation of Argan Oil for Deep-Fat Frying

LWT - Food Science and Technology, 2001
Abstract Argan ( Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsaturated fatty acids, and it is rich in aroma and flavour. The main objectives of this study were to determine the stability of argan oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.
Yaghmur, A., Aserin, A., Mizrahi, Y., Nerd, A., Garti, N.   +4 more
openaire   +2 more sources

Acrylamide formation in potato products [PDF]

, 2006
End of Project ReportAcrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato
Brunton, Nigel, Butler, Francis, Cummins, Enda, Danaher, Martin, Gormley, Ronan T., O'Keeffe, Michael   +5 more
core  

“Is This Edible Anyway?” The Impact of Culture on the Evolution (and Devolution) of Mushroom Knowledge

Topics in Cognitive Science, EarlyView.
Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley   +1 more source

PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY

Food and Environment Safety, 2023
This study investigated the process optimization of sausage produced from rabbits. Response surface methodology was used to investigate the effect of cooking time (45-60 minutes), frying temperature (170-190 °C) and frying time (45-60 minutes) resulting ...
Omobolanle Omowunmi OLORODE, Olamiji Funke ADEDEJI   +1 more
doaj  

Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process. [PDF]

Food Sci Nutr, 2023
Varidi M, Ahmadzadeh-Hashemi S, Nooshkam M.   +2 more
europepmc   +1 more source

Canonical and non‐canonical functions of proteins regulating mitochondrial dynamics in mammalian physiology

The Journal of Physiology, EarlyView.
Abstract figure legend Mitochondria are highly dynamic organelles that continuously remodel their architecture through coordinated cycles of fusion and fission. This review examines the four key GTPases that orchestrate mitochondrial dynamics in mammals: MFN1, MFN2, OPA1, and DRP1.
Rémi Chaney, Vincent Marcangeli, Krystel Desjardins, Shima Taherkhani, Gilles Gouspillou   +4 more
wiley   +1 more source

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. [PDF]

Food Sci Nutr, 2022
Liu L, Huang P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, Zhao Y.   +10 more
europepmc   +1 more source

Certain chemical characteristics of edible fats and oils [PDF]

, 1941
Typescript ...
Hilton, Raymona Mayme
core   +1 more source