Results 21 to 30 of about 42,290 (295)

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Recent advances in frying processes for plant-based foods

Food Chemistry Advances, 2022
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud, Xin Jin   +5 more
doaj   +1 more source

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of Food Quality, 2021
Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao   +5 more
doaj   +1 more source

Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat [PDF]

, 2017
The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study.
Aladedunye, Artz, Badriah, Bakhiya, Bunger, Chang, Che Man, Chin Ping Tan, Choe, Cocate, Craft, Craft, Destaillats, Faridah Abas, Guo, Halimah Muhamad, Imededdine Arbi Nehdi, Kar Lin Nyam, Maskan, Matthäus, McSavage, Mogol, Márquez-Ruiz, Ogan, Oi Ming Lai, Poiana, Saguy, Shimizu, Shimizu, Velisek, Weißhaar, Yu Hua Wong, Zelinková   +32 more
core   +1 more source

Comparision of the frying performance of olive oil and palm superolein [PDF]

, 2012
Deep-fat frying is an important method of food preparation in wich foods are immersed in hot oil. Repeated use of frying oils is a common practice and in the presence of atmospheric oxygen it produces various undesiderable reactions in used oils.
Giordano A., Le Grottaglie L., ROMANO, RAFFAELE, SPAGNA MUSSO, SALVATORE, Vitiello S.   +4 more
core   +1 more source

Comparative study of frying to other cooking techniques influence on the nutritive value

Grasas y Aceites, 1998
Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of
A. Bognár
doaj   +1 more source

Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips [PDF]

, 2017
Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated.
Adegunwa, M. O., Henshaw, Folake, Ijabadeniyi, O. A., Oyedeji, A. B., Sanni, L. O., Sobukola, O. P., Tomlins, K. I.   +6 more
core   +3 more sources

PENGARUH PEMBERIAN MINYAK DEEP FRYING TERHADAP PERUBAHAN HISTOPATOLOGI JANTUNG TIKUS PUTIH (Rattus novergicus strain wistar)

Saintika Medika, 2017
Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). Latar belakang: Peningkatan harga minyak tiap tahunnya mengakibatkan banyak masyarakat menggunakan minyak goreng berulang kali ...
Lianda Destrin Nurfadilah, Sri Adilla Nurainiwati, S.M Agustini   +2 more
doaj   +1 more source

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

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

Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers [PDF]

, 1998
The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days.
Bakar, Jamilah, Che Man, Yaakob, Ching, Thean Ling   +2 more
core   +1 more source