Results 81 to 90 of about 3,652 (262)
River Research and Applications, EarlyView.ABSTRACT Florida's regulatory framework requires the establishment of minimum flows to protect aquatic ecosystems and water resources from significant harm. One of the primary methods used to evaluate significant harm is assessment of instream habitat, which relies on Habitat Suitability Criteria (HSC) curves that relate flow regimes and habitat ...
Eric J. Nagid, Kym Rouse Holzwart
wiley +1 more source
Ketengikan dan Sifat Organoleptik Abon Itik dengan Metode Deep Fat Frying dan Shallow Frying selama Masa Penyimpanan [PDF]
, 2016 Ketengikan dan Sifat Organoleptik Abon Itik dengan Metode Deep Fat Frying dan Shallow Frying Selama Masa Penyimpanan. Penelitian ini bertujuan untuk mengkaji tingkat ketengikan dan sifat organoleptik abon itik yang diproses dengan metode deep fat frying ...
ANSOR, Mochammad
core
Optimization of Microwave-Assisted Predrying and Deep-Fat-Frying Conditions to Produce Fried Carrot Slices [PDF]
, 2017 Main objective of the current study was to reduce the fat content of fried carrot slices by applying a microwave assisted drying (MAD) step before frying. The effects of MAD and deep-fat-frying conditions on moisture and oil contents, breaking force, and
Baltacioglu, Cem +4 more
core +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
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
Pakistan Journal of Analytical & Environmental Chemistry, 2020 In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food.
Samina Sohu +4 more
doaj +1 more source
NF04-606 Deep Fat Frying Turkeys
, 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.
core
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
Methods in Ecology and Evolution, EarlyView.Abstract As quantitative diet estimates from biochemical markers grow in popularity, the necessity for robust species‐ and tissue‐specific correction factors, including trophic discrimination factors (TDFs) for stable isotopes and calibration coefficients (CCs) for fatty acids, becomes increasingly urgent.
Jessica Henkens +6 more
wiley +1 more source
Deep-fat frying process induces nutritional composition diversity of fried
, 2015 This paper analyzes the impact of deep-fat frying options on the nutritional profile of fried plantain-based products by using the SAIN, LIM system. 23 nutrients and 4 disqualifying compound including acrylamide were used to calculate SAIN and LIM scores.
Achir, Nawel +4 more
core +1 more source