Results 171 to 180 of about 3,652 (262)

Quality Evaluation and Storage Stability of Low-Fat Chin-Chin Formulated with Wheat-Soybean Residue (Okara) Flour Blends

NAJFNR
Background: Chin-chin is a traditional wheat flour-based deep-fat fried snack widely consumed across West Africa. In light of escalating public health concerns associated with excessive dietary lipid intake, there is an imperative need to explore ...
Ifeyinwa Sabina Asogwa, Joseph Ikechukwu Okoye, Emmanuella Ogugua Asogwa, Jessica Eberechukwu Odo   +3 more
doaj  

A Comparison of Beef Tallow and Hydrogenated Soybean Oil for Use in Deep-fat Frying Operations

, 1995
Deep-fat fried foods have universal appeal. Consumers enjoy the eating experience they get when consuming deep-fat fried foods (Clark and Serbis, 1991). Yearly per capita consumption of fats and oils was estimated at 65.7 lbs in 1993 (USDA, 1993).
Henson, John A.
core  

Accounting for Spatial Variation in Trophic Processes of Fishes in Large Lakes: An Ecoregion Approach

Freshwater Biology, Volume 71, Issue 6, June 2026.
ABSTRACT For more than 50 years, Lake Ontario has experienced continuous ecological change. The causes and consequences of these changes are only partially understood. Existing monitoring and management programs collect lake‐wide data and provide results and recommendations on perceived lake‐wide processes, potentially overlooking regionally important ...
Benjamin L. Hlina, Aaron T. Fisk, Brent W. Metcalfe, Timothy B. Johnson   +3 more
wiley   +1 more source

Navigating Prediabetes in a Foreign Country: A Qualitative Study of Self‐Management Experiences Among Chinese‐Speaking Immigrants in Australia

Journal of Advanced Nursing, Volume 82, Issue 6, Page 6332-6348, June 2026.
ABSTRACT Aim Chinese‐speaking immigrants in Australia have a higher risk of type 2 diabetes and face more barriers to accessing quality healthcare compared to non‐culturally and linguistically diverse populations. This study aimed to explore the self‐management experiences of Chinese‐speaking Australians with self‐reported lived experience of ...
Min Zhang, Kirsten J. Coppell, Johnny Lo, Lisa Whitehead   +3 more
wiley   +1 more source

Multidimensional Quality Assessment of Duck Breast Meat Subjected to Different Thermal Cooking Methods: Physicochemical, Microbiological, Sensory, Mineral and Microstructural Insights

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Different thermal processing methods significantly influenced the physicochemical, sensory, microbiological, mineral, and microstructural properties of duck breast meat. Sous‐vide best preserved moisture, structural integrity, and oxidative stability, whereas charcoal grilling provided superior sensory quality and consumer acceptability.
Sabire Yerlikaya, Süleyman Gökmen, Nuran Erdem, Hatice Berna Poçan   +3 more
wiley   +1 more source

Developing Examples of Behaviour Change Techniques for Use in Nutrition and Dietetics: An International Delphi Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction Behaviour change techniques (BCTs) are key components of interventions designed to improve health behaviours including eating and drinking. The Behaviour Change Technique Taxonomy v1 (BCTTv1) identifies 93 distinct BCTs. To effectively support practitioners and researchers in nutrition and dietetics, practical examples of these ...
Angela M. Madden, Rosalind Fallaize, Gemma Nowson, Srila Satoh, Paul Chadwick   +4 more
wiley   +1 more source

A study of filters on deep fat frying.

Journal of Home Economics of Japan, 1987
ICHIKAWA, Tomoko, TOMARU, Hiromi, SASAKI, Ichie, GUNJI, Toshihiro   +3 more
openaire   +1 more source

Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Jesús del Mazo, Andy Hart, Dieter Schrenk, José Cortiñas Abrahantes, Luisa Ramos Bordajandi, Francesca Riolo, Tuuli Tauriainen, Ron Hoogenboom   +27 more
wiley   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]

Int J Food Sci
Vargas-Finaflor PG, Obispo-Gavino EO, Contreras-Liza SE, Acha DMH, Macavilca EA, Cruz AGYS, Lozada-Urbano M.   +6 more
europepmc   +1 more source