Results 21 to 30 of about 13,841 (215)

Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

Liang you shipin ke-ji, 2022
The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structure ...
ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo   +6 more
doaj   +1 more source

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Vacuum impregnation pre-treatment: A novel method for incorporating mono- and divalent cations into potato strips to reduce the acrylamide formation in French fries

Open Chemistry, 2023
The effect of different vacuum impregnation (VI) pre-treatments of potato strips [in water (control), NaCl, KCl or CaCl2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying in sunflower oil at 175°C for 5 min was ...
Cirit Berkay, Canbay Hale Seçilmiş, Gürsoy Oğuz, Yilmaz Yusuf   +3 more
doaj   +1 more source

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

Foods, 2022
The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin ...
Muneer Ahmed Jamali, Zhen Wang, Yuxia Zhu, Yawei Zhang   +3 more
doaj   +1 more source

Evaluating a Pragmatic Strength Alternative for Frailty Measurement and Assessing Its Predictive Capacity Against Established Frailty Instruments in Rheumatoid Arthritis

Arthritis Care &Research, EarlyView.
Objective Frailty occurs prematurely in rheumatoid arthritis (RA) and is associated with poor health outcomes. We compared the performance of four frailty instruments, including a pragmatic alternative measure using chair sit‐to‐stand (STS), and evaluated their abilities to predict poor health outcomes.
Kylie E. Riggles, Hannah F. Brubeck, Adrienne D. Tanus, Courtney N. Loecker, Punyasha Roul, Bryant R. England, Elizabeth R. Wahl, James S. Andrews, Namrata Singh, Joshua F. Baker, Patricia P. Katz, Dolores M. Shoback, Jose M. Garcia, Ariela R. Orkaby, Katherine D. Wysham   +14 more
wiley   +1 more source

Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes

Grasas y Aceites, 2008
The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles.
A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria   +3 more
doaj   +1 more source

Developing and Evaluating a Laboratory‐Based Frailty Index for the Prediction of Long‐Term Health Outcomes in Systemic Lupus Erythematosus

Arthritis Care &Research, EarlyView.
Objective We aimed to construct and evaluate the first laboratory‐based frailty index (FI‐Lab) for predicting adverse outcomes in systemic lupus erythematosus (SLE) and to compare its predictive ability to that of an existing clinical FI. Methods We used data from a single‐center prospective cohort of adult patients with SLE whose baseline visit ...
Grace Burns, Samuel D. Searle, Alexandra Legge   +2 more
wiley   +1 more source

Co- Encapsulation of Vitamin D and Calcium for Food Fortification [PDF]

Journal of Fasting and Health, 2019
Introduction: Getting enough vitamin D and Calcium is important in keeping bones healthy and reducing the risk of developing osteopenia or osteoporosis.
Aram Bostan, Arash Ghaitaranpour
doaj   +1 more source

Phase Field Failure Modeling: Brittle‐Ductile Dual‐Phase Microstructures under Compressive Loading

Advanced Engineering Materials, EarlyView.
The approach by Amor and the approach by Miehe and Zhang for asymmetric damage behavior in the phase field method for fracture are compared regarding their fitness for microcrack‐based failure modeling. The comparison is performed for the case of a dual‐phase microstructure with a brittle and a ductile constituent.
Jakob Huber, Jan Torgersen, Ewald Werner
wiley   +1 more source

A simple procedure to evaluate the performance of fats and oils at frying temperatures.

Grasas y Aceites, 1997
A standard procedure is proposed to evaluate the performance of fats and oils at frying temperatures, taking the advantages provided by the Rancimat apparatus, i.
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes   +2 more
doaj   +1 more source