Results 41 to 50 of about 28,994 (248)
Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.
Grasas y Aceites, 1999 The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations.
John Tsaknis +4 more
doaj +1 more source
Advanced Science, EarlyView.Schematic diagrams illustrating the breakthrough in the screening of AChE inhibitors from LBL, and the research process of the pharmacodynamics of the NCP are presented. ABSTRACT Current Alzheimer's drugs exhibit limited effectiveness, highlighting the necessity for multi‐target treatments.
Yuping Sa +11 more
wiley +1 more source
Current Research in Food ScienceThe transport mechanisms involved in microwave frying are not well understood. This can make it challenging to optimize the process for commercial use.
Yash Shah, Pawan Singh Takhar
doaj +1 more source
Química Nova, 2008 The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips.
Mara da Silva Corsini +3 more
doaj +1 more source
Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
Foods, 2013 Industrial processes that apply high temperatures in the presence of oxygen may compromise the stability of conjugated linoleic acid (CLA) bioactive isomers.
Aitziber Ojanguren, Josune Ayo
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EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING [PDF]
Journal of Food and Dairy Sciences, 2000 This investigation was carried out to study the effect of heat treatment at 170oC and 200oC at different times (0, 15, 45 and 90 min.) and different types of fried foods (fish, Taamia and Potatoes) on stability of some properties of cottonseed oil before
A. El-Zainy, A. El-Shawaf,, Mona Khalil,
doaj +1 more source
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Cultural capital influences a wide range of social and economic outcomes, yet quantitative measures suitable for policy analysis remain limited. We develop county‐level cultural capital indices for the US based on Bourdieu's framework of objectified, embodied, and institutionalized cultural capital.
Pratyoosh Kashyap +2 more
wiley +1 more source
Miniaturized Multifunctional Valves for Intelligent Pneumatic Systems in Soft Robotics
Advanced Intelligent Systems, EarlyView.Miniaturized multifunctional pneumatic valves in normally closed (NC) and normally open (NO) configurations enable reconfigurable and programmable fluidic logic—including AND, OR, NAND, and NOR gates—with/without physical replumbing. These valves integrate sensing, logic, and actuation within a unified architecture, demonstrated through an electronics ...
J. Xu +4 more
wiley +1 more source
, 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 ...
Wen-Chieh Sung +3 more
core +1 more source