Results 81 to 90 of about 23,989 (250)
Changes in food caused by deep fat frying – A review
Archivos Latinoamericanos de Nutrición, 2005 Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation ...
Bordin, Keliani +3 more
openaire +3 more sources
Journal of Advanced Nursing, EarlyView.ABSTRACT Aim Chinese‐speaking immigrants in Australia have a higher risk of type 2 diabetes and face more barriers to accessing quality healthcare compared to non‐culturally and linguistically diverse populations. This study aimed to explore the self‐management experiences of Chinese‐speaking Australians with self‐reported lived experience of ...
Min Zhang +3 more
wiley +1 more source
Journal of Child Psychology and Psychiatry, Volume 66, Issue 4, Page 460-476, April 2025.Psychosis in children and adolescents has been studied on a spectrum from (common) psychotic experiences to (rare) early‐onset schizophrenia spectrum disorders. This research review looks at the state‐of‐the‐art for research across the psychosis spectrum, from evidence on psychotic experiences in community and clinical samples of children and ...
Ian Kelleher
wiley +1 more source
Journal of Fish Biology, EarlyView.Abstract Fewer than 50 of the over 30,000 extant species of fishes have developed anatomical specializations facilitating endothermy in specific body regions. The plankton‐feeding basking shark (Cetorhinus maximus), traditionally classified as an ectotherm, was recently shown to have regionally endothermic traits such as centralized red muscle (RM ...
C. Antonia Klöcker +9 more
wiley +1 more source
Journal of Integrative Plant Biology, EarlyView.For a century, Vitamin E has been studied for its health benefits. This review traces its journey from basic biological discovery, and the recent identification of its link to chlorophyll degradation, to the modern era of sustainable microbial manufacturing, highlighting the innovative technologies that define its future production.
Ruiqi Zhang +7 more
wiley +1 more source
Shipin gongye ke-jiThis study focused on Wuchang fish and compared and analyzed the changes in sensory quality using three cooking methods: deep frying, roasting, and air frying.
Bixia TAN +5 more
doaj +1 more source
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying [PDF]
, 2012 La aplicabilidad, repetibilidad y capacidad de diferentes métodos de análisis para discriminar muestras de aceites con diferentes grados de oxidación fueron evaluadas mediante aceites recogidos en procesos de fritura en continuo en varias empresas ...
Bou Novensà, Ricard +4 more
core +1 more source
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Chronic kidney disease (CKD) is a known risk factor for hypercalcemia in cats. Phosphate‐restricted diets have also been implicated in causing hypercalcemia, in part because phosphate restriction increases the Ca:P ratio. The primary objective of this study was to evaluate the impact of two different therapeutic renal foods on ionized (iCa ...
Jean A. Hall +4 more
wiley +1 more source
Oléagineux, Corps gras, Lipides, 2006 The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels
Womeni Hilaire Macaire +4 more
doaj +1 more source