Results 51 to 60 of about 3,652 (262)
On the importance of including both sexes in animal studies – insights from home‐cage monitoring
Biological Reviews, EarlyView.ABSTRACT A review of behavioural studies using home‐cage monitoring (HCM) systems revealed that over 61% of studies used only male subjects, with only 24% including both sexes, despite evidence of substantial behavioural differences between male and female animals. This bias could influence the outcomes of biomedical research.
Maša Čater +12 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
core
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Quantitative methods that have evaluated the Eating Disorder Examination Questionnaire (EDE‐Q) have found consistent evidence that the original four‐factor structure does not replicate across diverse samples and genders. Emerging evidence in the broader psychology literature shows that qualitative methods can provide nuanced insight ...
Katarina L. Huellemann +3 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
doaj +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial design ...
Adeyanju James Abiodun +4 more
doaj +1 more source
Food Chemistry International, EarlyView.Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana +4 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
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
doaj +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying [PDF]
Egyptian Journal of NutritionABSTRAC Deep-fat frying is the oldest and most popularly known food preparation method. The fried foods have a desirable flavor, color, and crispy texture, making them deep-fat fried foods and are very popular among consumers.
Somia A Ajab1 +4 more
doaj +1 more source