Results 41 to 50 of about 259 (132)
Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment
Frying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized.
Sánchez-Muniz, F. J. +2 more
core +1 more source
ABSTRACT Despite pectin‐based films have been intensively studied as an alternative to plastic, their poor moisture barrier and mechanical properties remain challenging for researchers and industry. This study investigated the influence of four various solid lipid nanoparticles (SLN) formulations on pectin films.
Mihaela Stefana Pascuta +3 more
wiley +1 more source
Abstract The origin of orthogonally spreading ridge segments separated by oceanic transform faults, versus obliquely spreading ridge segments without transform faults (TFs), is a long‐standing enigma of plate tectonics. We address this problem using three‐dimensional (3D) geodynamic models that simulate axial magmatic intrusions along two ridge ...
Garrett Ito +5 more
wiley +1 more source
Abstract Soil organic carbon (SOC) storage represents one of the most critical ecosystem services provided by soils, yet scientific assessments frequently focus on surface layers, overlooking deeper horizons. In this study, we investigated SOC stocks and spatial patterns of soil δ13C across three contrasting land use and land cover (LULC) types in ...
Lucas F. Alexandre +7 more
wiley +1 more source
Changes induced by prolonged and discontinuous heat treatment on fatty acids of frying oils.
A. Giordano, ROMANO, RAFFAELE
openaire +2 more sources
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)This paper aims to study discontinuous deep frying of potatoes, milanesas (breaded bovine Semimembranosus muscle) and ...
Juarez, MD +4 more
core +1 more source
Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d
G. Márquez Ruiz +9 more
core +2 more sources
Abstract Fault veins, mineral‐filled fractures within fault zones, exhibit substantial grain‐scale structural variation, yet, the mechanical consequences of this heterogeneity on fault deformation and seismicity remain poorly constrained. Here, we use the Discrete Element Method to investigate how grain‐scale heterogeneity in quartz veins, which are ...
Lie Kong +5 more
wiley +1 more source
The Social Origins and Education of the British Civil Service Elite, 1945–2022
ABSTRACT We provide a fuller account than previously available of the extent of change in the social backgrounds of the British civil service elite from 1945 onwards. We consider our findings in relation to questions of meritocracy in recruitment to the elite and of the representativeness of the elite of the population at large.
Erzsébet Bukodi +2 more
wiley +1 more source
ABSTRACT Neural oscillations are recognized as a fundamental component of brain electromagnetic activity. They are implicated in a wide range of cognitive processes and proposed as a core mechanism for brain communication. Nonetheless, detecting genuine neural oscillations remains a methodological challenge, particularly due to the difficulty of ...
Enrique Stern +2 more
wiley +1 more source

