Results 101 to 110 of about 23,989 (250)
Utjecaj dodatka prirodnih antioksidansa na svojstva ulja pri prženju [PDF]
, 2016 In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were
Buket Aydenız, Emin Yilmaz
core +2 more sources
Food Frontiers, Volume 7, Issue 3, May 2026.Integrative metabolomic and transcriptomic analyses revealed the chemical and molecular basis of aroma divergence in fruits of three Isatis species. Distinct volatile profiles and 44 key aroma‐active compounds defined species‐specific sensory characteristics, while co‐expression analysis identified NAC transcription factors and lipid‐derived pathway ...
Rong Chen +10 more
wiley +1 more source
Share Repurchases and Investment Policies
Financial Review, Volume 61, Issue 2, Page 555-575, May 2026.ABSTRACT Our study examines the claim that share repurchases lead to reductions in real investments. Repurchase opponents argue that managers forego valuable investments to conduct opportunistic repurchases, while proponents argue that repurchases return excess cash to shareholders.
Paul Brockman +2 more
wiley +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. +4 more
openaire +2 more sources
Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.ABSTRACT Feed costs and limited knowledge of feeding strategies are a major constraint to the sustainability of semi‐intensive Nile tilapia aquaculture systems in sub‐Saharan Africa. In semi‐intensive systems, Nile tilapia (Oreochromis niloticus) utilizes natural pond production and supplemental feed, but their relative contributions to growth remain ...
Safina Musa +6 more
wiley +1 more source
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 +2 more
doaj +1 more source
Pengaruh Metode Pemasakan Terhadap Komposisi Kimia Dan Asam Amino Ikan Seluang (Rasbora Argyrotaenia) [PDF]
, 2016 The purpose this study was to determine the effect of different cooking methods (boiling, steaming, and deep frying) on chemical and amino acids composition of silver rasbora fish (Rasbora argyrotaenia). This method used completely randomized design (CRD)
Lestari, S. (Susi) +2 more
core
Polychaetes Aquaculture: Global Successes and Opportunities for Development in Latin America
Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.A systematic review, conducted in accordance with the PRISMA guidelines, synthesises global advances in polychaetes aquaculture and evaluates their implications for sustainable development in Latin America. Evidence from leading producer countries shows that there are many different applications in areas such as aquafeed and bioremediators (IMTA ...
Melissa Herrera‐Perez +1 more
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 +1 more
doaj
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