Results 41 to 50 of about 95,167 (286)

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

French Fries and Mayo (1992) [PDF]

, 1992
Playwright: Brandon Hawes Director: David Kahn Set Design: James K. Culley Costumes: William Henshaw Academic Year: 1992-1993https://scholarworks.sjsu.edu/productions_1990s/1024/thumbnail ...
San Jose State University, Theatre Arts
core   +1 more source

Schizophrenia Genetics Modulates Clinical Depressive Features

American Journal of Medical Genetics Part B: Neuropsychiatric Genetics, EarlyView.
ABSTRACT Schizophrenia (SCZ) genetic liability, quantified by polygenic scores (PGS), may influence clinical phenotypes in major depressive disorder (MDD). We investigated the effect of the SCZ‐PGS derived from the latest SCZ genome‐wide association study (GWAS) on MDD symptom severity, comorbidities, and treatment outcomes.
Alessandro Serretti, Daniel Souery, Siegfried Kasper, Joseph Zohar, Stuart Montgomery, Panagiotis Ferentinos, Dan Rujescu, Raffaele Ferri, Giuseppe Fanelli, Chiara Fabbri, Raffaella Zanardi, Francesco Benedetti, Bernhard T. Baune, Julien Mendlewicz   +13 more
wiley   +1 more source

Potato Consumption and Risk of Cardiovascular Mortality and Type 2 Diabetes After Myocardial Infarction: A Prospective Analysis in the Alpha Omega Cohort

Frontiers in Nutrition, 2022
BackgroundHigher potato intake, especially French fries, was unfavorably associated with cardiometabolic endpoints in population-based studies. Little is known about this in patients with ischemic heart disease (IHD).ObjectiveTotal and boiled potatoes ...
Esther Cruijsen, Indira M. Indyk, Anne W. E. Simon, Maria C. Busstra, Johanna M. Geleijnse   +4 more
doaj   +1 more source

Adherence to the Mediterranean and Mediterranean‐Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) Diets and Parkinson's Disease Incidence in Women: Results from the Prospective E3N Cohort

Annals of Neurology, EarlyView.
Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati, Emmanuelle Correia, Pei‐Chen Lee, Fanny Artaud, Emmanuel Roze, Francesca Romana Mancini, Alexis Elbaz   +6 more
wiley   +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, Butler, Francis, Cummins, Enda, Danaher, Martin, Gormley, Ronan T., O'Keeffe, Michael   +5 more
core  

Annotating aspects in text and image: A new task and dataset for multimodal aspect‐based sentiment analysis

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang, Jia Yang, Jin‐Cheon Na, Jianfei Yu   +3 more
wiley   +1 more source

Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food

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, Aftab Ahmed Kandhro, Farah Naz Talpur, Ahmed Ali Sohu, Naiz Ali Malgani   +4 more
doaj   +1 more source

PENGARUH KONSENTRASI LARUTAN AIR KAPUR DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK FRENCH FRIES UBI JALAR (Ipomoea batatas. L) [PDF]

, 2014
Tujuan penelitian ini adalah untuk mengetahui konsentrasi larutan air kapur yang digunakan sehingga dapat menghasilkan karakteristik French fries yang diinginkan serta manfaat sumberdaya lokal yakni ubi jalar sebagai bahan alternatif pembuatan French ...
Ali Asgar 2, BPTS, Hasnelly, DS, Vega Yoesepa, TP   +2 more
core  

A comparative study of the characteristics of French Fries produced by deep fat frying and air frying [PDF]

, 2015
Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts ...
Ahromrit, A., Garrido, M. D., Gordon, Mike, Linares, M. B., Niranjan, Keshavan, Teruel, M. d. R.   +5 more
core   +1 more source