Results 21 to 30 of about 13,781 (263)
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 +8 more
wiley +1 more source
Molecules, 2023 The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality.
Ming-Chih Fang +3 more
openaire +3 more sources
The Influence of Street Food Vendor Frying Equipment on the Quality of Frying Oil
Heliyon, 2023 This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents ...
Dagmawit Fekadu +2 more
openaire +3 more sources
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 +6 more
doaj +1 more source
Frying Performance of Palm-Based Solid Frying Shortening
Pakistan Journal of Biological Sciences, 2010 In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid frying shortening was better than standard palm olein in ...
M N, Omar +3 more
openaire +2 more sources
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 +3 more
doaj +1 more source
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 +3 more
doaj +1 more source
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 +2 more
wiley +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
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 +3 more
doaj +1 more source