Results 61 to 70 of about 3,652 (262)

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 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 Kexue
This 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

Forecasting Volatility of Commodity, Currency, and Stock Markets: Evidence From Markov‐Switching Multifractal Models

Journal of Forecasting, EarlyView.
ABSTRACT This paper adopts a bivariate Markov‐switching multifractal (BMSM) model to reexamine comovement in SV between commodity, foreign exchange (FX), and stock markets. After the 2007–2008 global financial crisis understanding volatility linkages and the correlation structure between these markets becomes very important for risk analysts, portfolio
Ruipeng Liu, Mawuli Segnon, Oguzhan Cepni, Rangan Gupta   +3 more
wiley   +1 more source

Structure oil-absorption relationships during deep-fat frying

, 2003
Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil ...
Bouchon, P., Pyle, D.L., Aguilera, J.M.   +2 more
core   +1 more source

Optimization of Ultrasound‐Assisted Extraction of Seabuckthorn (Hippophae salicifolia) Seed Oil With the Use of Response Surface Methodology

Future Postharvest and Food, EarlyView.
Ultrasound‐assisted extraction (UAE) of seabuckthorn seed oil enhanced yield (17.95%), antioxidant activity (IC50: 5.25 μg/mL), and carotenoid content (266.63 mg/100 g). The oil, rich in unsaturated fatty acids (83.15%), exhibited superior quality, thermal stability, and potential applications in food, cosmetics, and pharmaceuticals, making UAE a ...
Mrityunjoy Das, Baikuntha Jyoti Gogoi, Ajitabh Bora, D. V. Kamboj, N. L. Raju   +4 more
wiley   +1 more source

Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]

Food Sci Nutr
Beef, lamb, and chicken livers were subjected to pan‐frying, sous‐vide, boiling, and deep frying, followed by simulated gastric and intestinal digestion. Mineral concentrations and soluble fractions were quantified by ICP‐OES to evaluate cooking‐related mineral retention and in vitro bioaccessibility.
Aksoy AS, Bekiroglu H, Arici M, Sagdic O.   +3 more
europepmc   +2 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process

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, Manuela Vaz Velho, Manuel Alves, Rita Pinheiro   +3 more
doaj   +1 more source

Transdiagnostic symptom networks in adolescent psychopathology: A longitudinal panel network analysis

JCPP Advances, EarlyView.
Abstract Background Understanding symptom patterns of emerging psychopathology is essential for early detection and intervention. Network analysis offers a promising approach by conceptualizing emerging psychopathology as dynamic interactions between symptoms over time.
Xenia A. Häfeli, Larisa Morosan, Anja Hirsig, Stefanie J. Schmidt   +3 more
wiley   +1 more source

Thermal sensitivity of some plantain micronutrients during deep-fat frying

, 2009
The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB "barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, L-ascorbic acid, alpha-carotene, beta-carotene)
Rojas-Gonzalez, J. A., Bohuon, P., Rojas-Gonzalez, Juan Alfredo, Trystram, G., Avallone, Sylvie, Rojas-Gonzalez, Juan, Trystram, Gilles, Bohuon, Philippe, Bohuon, Philippe, P.   +8 more
core   +1 more source