Results 91 to 100 of about 194 (116)

A review on microbes mediated resource recovery and bioplastic (polyhydroxyalkanoates) production from wastewater. [PDF]

Microb Cell Fact
Ahuja V, Singh PK, Mahata C, Jeon JM, Kumar G, Yang YH, Bhatia SK.   +6 more
europepmc   +1 more source

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Location of Slope Discontinuities in Glottal Pulse Shapes during Vocal Fry

The Journal of the Acoustical Society of America, 1971
Comparison of the speech waveform with ultrasonic signals from the larynx recorded simultaneously gives information about the temporal properties of the glottal source. Physiological information obtained with this technique corroborates the time relationships between speech output and excitation waveform found with inverse filtering.
openaire   +2 more sources

Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

Food Science and Technology International, 2001
Changes in sunflower oil (SO), olive oil (OO) of 0.4º acidity value and a mixture (1:1) of both oils (MO) were studied during forty domestic discontinuous deep-fat frying of various foodstuffs, mostly frozen foods. The replenishment of the oil in the fryer with fresh oil was performed after every ten uses to maintain the oil volume in the fryer ...
S. Bastida, F.J. Sánchez-Muniz
openaire   +1 more source

EVALUATION OF NEW THERMO-OXIDATION MARKERS FOR OILS SUBMITTED TO PROLONGED AND DISCONTINUOUS FRYING.

2011
Deep-fat frying is an important, common and highly versatile process, which has been used from antiquity to cook a wide variety of products. During deep-fat frying, hydrolysis, oxidation and polymerization reactions cause a spectrum of physical and chemical changes, leading to the formation of decomposition products posing a direct impact damaging both
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Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Trends in Food Science and Technology, 2021
Jalal Dehghannya, Michael Ngadi
exaly  

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Food Chemistry, 2022
Yueqi An, Yang Hu, Shanbai Xiong
exaly  

Recent developments in frying technologies applied to fresh foods

Trends in Food Science and Technology, 2020
Min Zhang, Benu P Adhikari
exaly  

Generating alternative fuel and bioplastics from medical plastic waste and waste frying oil using microwave co-pyrolysis combined with microbial fermentation

Renewable and Sustainable Energy Reviews, 2022
Wan Adibah Wan Mahari, Seng Hon Kee, Shin Ying Foong   +2 more
exaly  

Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods

Food Chemistry, 2021
Wan Jun Lee, Furong Huang, Yong Wang
exaly  

Tosylated cloisite as a new heterofunctional carrier for covalent immobilization of lipase and its utilization for production of biodiesel from waste frying oil

Renewable Energy, 2021
Hamidreza Aghaei
exaly