Results 51 to 60 of about 4,135 (252)

Immune Modulatory Therapy for Severe Dengue Hemorrhagic Fever in a Patient With Mitochondrial Complex I Deficiency: A Case Report

American Journal of Medical Genetics Part A, EarlyView.
ABSTRACT Dengue virus (DENV) poses a serious global health challenge, particularly in cases of dengue hemorrhagic fever (DHF). Patients with preexisting mitochondrial disorders may be at increased risk for complications due to the specific impact of DENV on mitochondrial‐dependent cellular processes and immune function.
Audra N. Iness, Ameya S. Walimbe, Emily R. Strouphauer, Michio Hirano, Alejandro D. Iglesias, Valentina Emmanuele, Caitlin C. Griffin, Sheldon L. Kaplan, William A. Gomes, Karen K. Moeller, Stephen F. Kralik, Fernando Scaglia   +11 more
wiley   +1 more source

Cross-flow deep fat frying and its effect on fry quality distribution and mobility [PDF]

Journal of Food Science and Technology, 2015
Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of fries.
van Koerten, K.N., Schutyser, M.A.I., Somsen, D., Boom, R.M.   +3 more
openaire   +2 more sources

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

A novel GAN-based regression model for predicting frying oil deterioration

Scientific Reports, 2022
Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What’s concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well ...
Kai Ye, Zhenyu Wang, Pengyuan Chen, Yangheran Piao, Kuan Zhang, Shu Wang, Xiaoming Jiang, Xiaohui Cui   +7 more
doaj   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

The beauty of experiential learning in anatomy

Anatomical Sciences Education, EarlyView.
Abstract Anatomy is a unique subject where one must learn by doing. This is achieved through a variety of methods like dissection, use of prosections, imaging, playful learning (crocheting structures, drawing, and painting organs), through functional movement like yoga or pilates, use of 3D plastic models or by immersing oneself in virtual or augmented
Bipasha Choudhury, Ingrid Gouldsborough
wiley   +1 more source

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, Tomihe  Kunitake, Mariana, Kazue Aracava, Keila, Silvia Favaro Trindade, Carmen   +3 more
openaire   +3 more sources

The role of editorial boards in shaping scholarly communication: A large‐scale mapping of their composition and structure

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Editorial boards play a central role in shaping scholarly communication by influencing what research is published and how disciplinary boundaries are defined. Despite their importance, large‐scale, systematic evidence on their composition and structure remains limited.
Evangelina Becerra‐Rodero, José Luis Ortega   +1 more
wiley   +1 more source

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

Digital innovation for a greener future: the role of artificial intelligence in Europe's biofuel transition

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study investigates the relationship between artificial intelligence (AI) development and biofuel production using a balanced panel dataset of 12 European Union (EU) countries over the 2008–2024 period. Employing feasible generalized least squares (FGLS) estimation with distributed lag specifications, the analysis controls for Renewable ...
Tufan Sarıtaş, Emin Ahmet Kaplan, Yasin Büyükkör, Alper Aslan   +3 more
wiley   +1 more source