Results 51 to 60 of about 2,956,221 (203)
Nutritional Composition, Chemical Safety, and Microbiological Quality of Farmed Palm Weevil Larvae (<i>Rhynchophorus phoenicis</i>) From a Commercial Rearing Unit in Ghana. [PDF]
Food Sci NutrFrying and roasting significantly reduced moisture content and increased protein content of Rhynchophorus phoenicis larvae. Fat content was highest in fried samples, resulting in elevated energy values. Calcium and iron contents increased significantly following frying and roasting.
Mintah BK +6 more
europepmc +2 more sources
Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. [PDF]
, 1996 The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half-product during deep-fat frying have been studied. Both oil absorption
Chee , C. Seow +2 more
core +1 more source
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
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
NF04-606 Deep Fat Frying Turkeys [PDF]
, 2004 Deep fat frying began in the southern part of the United States and has gradually spread nationwide. Turkeys are the most common food prepared by this method.
Plate, Carol J.
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Using art history to explore society's changing connections with agriculture
PLANTS, PEOPLE, PLANET, EarlyView.Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King +2 more
wiley +1 more source
Sustainable Development, EarlyView.ABSTRACT The role of diet in individual and planetary health is increasingly scrutinised as consumers are encouraged to make food choices that balance health and sustainability, particularly with beef. While prior research has considered reduction from the perspective of alternate product acceptance, the social context of beef is less understood. Media
Sean Tanner, Mary McCarthy, David Giles
wiley +1 more source
Millenium, 2019 Introduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the
Ana Patricia Sousa +3 more
doaj +1 more source
Biodiesel Production from Hevea brasiliensis Seeds: A Systematic Review
Vietnam Journal of Chemistry, EarlyView.ABSTRACT The Hevea brasiliensis (HB) species, also called the rubber tree, is currently cultivated worldwide for the extraction of latex, an input for rubber production. In addition, its seeds currently have few productive applications, despite their high oil content.
Sara Lüneburger +3 more
wiley +1 more source
Desain dan Uji Penggoreng Open Deep Frying dengan Perubahan Posisi Elemen Pemanas [PDF]
, 2013 Deep frying is one of the oldest ways in food cooking. Everyone is like deep frying product because it has a color, taste, and typical flavor. Fat content and acrylamide in food is the problem of deep frying product which depends on frying time.
Tandilittin, Harsman
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