Results 51 to 60 of about 23,989 (250)
Food Technology and Biotechnology, 2022 SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers
Mia Kurek +7 more
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Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying [PDF]
, 2008 The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were
Mohd Nor, Fatihanim
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Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism
Lipids, EarlyView.ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith +5 more
wiley +1 more source
Modelling the kinetics of water loss during deep-fat frying of potato particulates
Czech Journal of Food Sciences, 2014 We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties
Pay-Yau Huang HUANG, Yi-Chung FU
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Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix) [PDF]
, 2012 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp.
Dad, S., Zakipour Rahimabadi, E.
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Capsicum chinense as an African traditional vegetable: Culture, resilience, and opportunity
PLANTS, PEOPLE, PLANET, EarlyView.Capsicum chinense is central to everyday diets, cultural identity, and smallholder livelihoods across Sub‐Saharan Africa, yet remains overlooked in agricultural research and policy. This paper reframes C. chinense as a traditional, climate‐resilient vegetable shaped by centuries of farmer stewardship and cultural selection.
Derek W. Barchenger +1 more
wiley +1 more source
Food PhysicsThe increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ...
Mayowa Saheed Sanusi +2 more
doaj +1 more source
Analysis of energy use in crisp frying processes [PDF]
, 2010 Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Jouhara, H +3 more
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Thirty years of glyphosate‐resistant crops and weeds: Current situation and future prospects
Pest Management Science, EarlyView.Since 1996, when the first glyphosate‐resistant crop was commercialized and the first resistant weed was reported, resistance has expanded globally. This review analyzes emergence patterns across weed species, crops, regions, resistance mechanisms, and herbicides.
Ricardo Alcántara‐de la Cruz +7 more
wiley +1 more source
Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks [PDF]
Shipin KexueThis study investigated the impacts of different intermittent deep fat frying cycles on the physiochemical properties, flavor, and polycyclic aromatic hydrocarbons (PAHs) of fried chicken drumsticks. The results indicated that as frying cycles increased,
JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai
doaj +1 more source