Results 111 to 120 of about 259 (132)

Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry. [PDF]

Foods
Nemli E, Günal-Köroğlu D, Apak R, Capanoglu E.   +3 more
europepmc   +1 more source

Research on equipment layout of multi-layer circular manufacturing cell based on NSGA III. [PDF]

PLoS One
Zhao Y.
europepmc   +1 more source

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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

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

Frying performance of high oleic sunflower oil subjected to prolonged and discontinuous deep frying.

, 2012
ROMANO, RAFFAELE, Giordano A., Le Grottaglie L., Spagna Musso S.   +3 more
openaire   +2 more sources

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

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

Recent development of innovative methods for efficient frying technology

Critical Reviews in Food Science and Nutrition, 2021
Min Zhang, Ronghua Ju, Bhesh Bhandari
exaly  

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Innovative Food Science and Emerging Technologies, 2023
Vandana Verma, Neelam Yadav
exaly  

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

LWT - Food Science and Technology, 2021
Mingchih Fang, Wen-Chieh Sung
exaly