Results 81 to 90 of about 42,290 (295)
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
Form flows function: Learner‐centered game Re‐design in a STEM classroom
British Educational Research Journal, EarlyView.Abstract Re‐designing games facilitates interest‐driven learning and immerses learners in systems thinking. However, there are limited studies exploring how the form and function of tabletop games influence learners' design decisions and learning experiences. To address this gap, we conducted a mixed‐methods study in a STEM classroom in western Canada.
Farzan Baradaran Rahimi +2 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 +3 more
doaj +1 more source
Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends [PDF]
, 2010 The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips.
Che Man, Yaakob +3 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 +16 more
wiley +1 more source
Foods, 2020 Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed.
Berthold Wiege +3 more
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 +5 more
core
Frying Doughnuts: What can the reprocessing of X-rays to IR tell us about the AGN environment?
, 2008 Active galactic nuclei (AGN) produce vast amounts of high energy radiation deep in their central engines. X-rays either escape the AGN or are absorbed and re-emitted mostly as IR.
Antonucci +57 more
core +1 more source
Comprehensive Frying Oil Control Method for Business Use of Deep-fry Cooking.
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2002 フライ調理現場より収集したフライ油を用いて,重合物量と粘度上昇率,極性化合物量とPCテスター移動距離に極めて高い相関があることを見出した.粘度上昇率とPCテスター移動距離は,重合物量や極性化合物量を定量するHPLC法と比較して,迅速かつ簡易に測定出来るものであり,複合的なフライ油の劣化を判断する方法として有効であると判断できる.実際のフライ調理現場での廃油基準としては,我々は粘度上昇率15～20%(重合物量8～10%に相当),PCテスター移動距離24～27mm(極性化合物量20～25%に相当)を推奨する.
Kouji Fujimura +4 more
openaire +2 more sources
Business Strategy and the Environment, EarlyView.ABSTRACT Ensuring the resilience of industrial symbiosis networks (ISNs) has emerged as a key concern in the literature. However, existing studies focus on network‐level strategies, neglecting the potential benefits derived from strengthening the links between symbiotic partners.
Melissa Mollica +2 more
wiley +1 more source