Results 91 to 100 of about 3,039,336 (334)

Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods

Applied Food Research
Background: With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source.
Szu-Yun Wu, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan   +4 more
doaj   +1 more source

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips [PDF]

, 2000
A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat frying process of potato chips in palm olein was carried out.
Jaswir, Irwandi
core  

Can boarding schools help looked after and vulnerable children improve academic attainment?

British Educational Research Journal, EarlyView.
Abstract The education of children in statutory care, or at the edge of care, is a serious concern for governments and policymakers. How to promote educational opportunities for these children can involve challenging and often contentious proposals. In this paper, we study one proposal put into practice in England: the provision to children who are in ...
David Murphy, Gianni De Fraja, Mike Adkins   +2 more
wiley   +1 more source

Exploring the use of interactive data dashboards as a tool to support a data‐driven approach to whole‐school health improvement: Case studies from the DATAMIND project in Wales and Scotland

British Educational Research Journal, EarlyView.
Abstract School is an important setting for supporting young people's healthy development and positive mental wellbeing. Recent curriculum changes in Scotland and Wales reflect this, adopting a whole‐school approach to health and wellbeing as a central pedagogical focus and responsibility of all working in the sector. Alongside education system reform,
Mary Wilson, Sara Long, Gillian Hewitt, Dawn Haughton, Judith Mabelis, Judith Brown, Sarah Macdonald, Simon Murphy, Joanna Inchley   +8 more
wiley   +1 more source

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)

Molecules
Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of ...
Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska   +5 more
doaj   +1 more source

PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus)

Saintika Medika, 2017
PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus).
Gusti Ramadani
doaj   +1 more source

Acrylamide formation in potato products [PDF]

, 2006
End of Project ReportAcrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato
Brunton, Nigel, Butler, Francis, Cummins, Enda, Danaher, Martin, Gormley, Ronan T., O'Keeffe, Michael   +5 more
core  

The spread of non‐native species

Biological Reviews, EarlyView.
ABSTRACT The global redistribution of species through human agency is one of the defining ecological signatures of the Anthropocene, with biological invasions reshaping biodiversity patterns, ecosystem processes and services, and species interactions globally.
Phillip J. Haubrock, Ali Serhan Tarkan, Irene Martín‐Forés, Stelios Katsanevakis, Ronaldo Sousa, Ismael Soto, Andy J. Green, Antonín Kouba, Teun Everts, Victoria Dominguez Almela, Nadège Belouard, Cang Hui, Jamie Bojko, Victor Deklerck, Margaux Boeraeve, Franz Essl, J. Robert Britton   +16 more
wiley   +1 more source

A new generation of frying oils

Czech Journal of Food Sciences, 2003
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions.
H. Sakurai, T. Yoshihashi, H.T.T. Nguyen, J. Pokorný   +3 more
doaj   +1 more source

Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food

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, Aftab Ahmed Kandhro, Farah Naz Talpur, Ahmed Ali Sohu, Naiz Ali Malgani   +4 more
doaj   +1 more source