Results 61 to 70 of about 23,959 (271)
Wildlife Biology, EarlyView.Seasonal changes shape herbivore behaviour by altering forage availability and habitat conditions; however, few studies integrate diet and habitat selection data across temporal scales. This study uses seasonality as a unifying framework to combine fine‐scale GPS‐based habitat selection data with broader‐scale dietary information from stable isotope ...
Tamara A. Hiltunen +4 more
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
The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff.
Saber Mollazadeh, Narmela Asefi
doaj +1 more source
If‐Conditionals as Arguments in Nineteenth‐Century Women's Instructive Writing in English
Transactions of the Philological Society, EarlyView.Abstract This article seeks to analyse the if‐conditionals in a corpus of cookery recipes written by women, namely the Corpus of Women's Instructive Texts in English (1800–1899) (CoWITE19). These texts are original texts written by British and American women between 1800 and 1850.
Margarita‐Esther Sánchez‐Cuervo
wiley +1 more source
Grasas y Aceites, 2017 This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
doaj +1 more source
Pressure Effect on Deep Fat Frying of Apple Chips
Drying Technology, 2011 [EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum frying. Granny Smith apple slabs were processed at 16.6, 13.3, and 8 kPa and between 80 and 120°C.
Bravo, J. +3 more
openaire +3 more sources
Integrative Zoology, EarlyView.We performed 16S rDNA sequencing and metabolite profiling for three sympatric lizard species—Teratoscincus roborowskii, Phrynocephalus axillaris, and Eremias roborowskii—and compared their goblet cell and enzyme activities in the digestive tract. Our study suggests that the dietary niche may promote divergence or convergence of microbiota across host ...
Yi Yang, Ziyi Wang, Ruichen Wu
wiley +1 more source
MOISTURE LOSS MODELS OF SWEET POTATO, CASSAVA AND TARO DURING FRYING
Agritech, 2012 Sweet potato, cassava and taro were cut into stick (0.01 x 0.01 x 0.05 m) and deep fat fried at three temperatures (160,170 and 180 ºC) for 0 to 360 s. The effects of these cooking methods on moisture loss characteristics were evaluated.
Ratnaningsih Ratnaningsih +2 more
doaj +1 more source
Acta Ophthalmologica, EarlyView.Abstract Congenital aniridia is a rare genetic disorder primarily caused by pathogenic variants of the PAX6 gene. It leads to various panocular anomalies, including aniridia‐associated keratopathy (AAK). This review highlights recent insights into its pathogenesis, focusing on clinical staging, microstructural changes in the cornea and molecular ...
N. Szentmáry +27 more
wiley +1 more source
Quality control during repeated fryings
Grasas y Aceites, 1998 Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under ...
C. Cuesta, F. J. Sánchez-Muniz
doaj +1 more source