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 +5 more
core
Husbandry of Newly Born Endangered White's Seahorse, Hippocampus whitei, for Conservation Stocking
Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.ABSTRACT Conservation stocking programmes have been increasingly used to reverse wildlife population declines; however, the success of such programmes can often depend on the number and fitness of animals translocated or released. The White's seahorse Hippocampus whitei is an endangered seahorse species endemic to eastern Australia, where a ...
Mitchell Brennan +3 more
wiley +1 more source
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 +2 more
europepmc +1 more source
Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.This review systematically examines China's Land‐based Container + Ecological Pond (LCEP) recirculating aquaculture model. It synthesizes the system's development, technical principles, and research progress, highlighting its significant resource savings (>75% land, >90% water) and high‐density production capabilities. The analysis critically evaluates
Shoubing Wang +4 more
wiley +1 more source
MODELLING OF MOISTURE LOSS AND OIL UPTAKE DURING DEEP-FAT FRYING OF PLANTAIN (DODO)
Arid Zone Journal of Engineering, Technology and Environment, 2018 In this study, model was developed to predict moisture loss and oil uptake during deep-fat frying of plantain (dodo). Plantain samples were sliced and fried at different frying temperatures (150, 160, 170, 180 and 190 °C) in a deep fryer for periods ...
J. A. Adeyanju +3 more
doaj
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
Grasas y Aceites, 2018 The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying.
A. Yıldırım, A. Yorulmaz
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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 +10 more
europepmc +1 more source
Does home cooking have an effect on phthalate levels in food? [PDF]
, 2013 A
De Henauw, Stefaan +4 more
core +1 more source
Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.ABSTRACT This study characterised polyhydroxybutyrate (PHB)‐producing bacteria from the culture water of genetically improved farmed tilapia (GIFT) in biofloc ponds and investigated the influence of PHB on the growth and immune performance of GIFT. Out of 40 bacterial isolates, Bacillus infantis, Exiguobacterium profundum, Bacillus subtilis, Bacillus ...
Menaga Meenakshisundaram +2 more
wiley +1 more source
Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying. [PDF]
Heliyon, 2021 Guillermo A, Armando A, Pedro R.
europepmc +1 more source