Results 51 to 60 of about 229,862 (348)
The Making of a Liquid Soap Process From Used Wasted Cooking Oil and Coconut Oil Mixture [PDF]
, 2011 This Moment, used frying oil has not been used well and only used discarded as household waste or industrial. Therefore, to use of used frying oil as raw material a liquid soap will provide added value for used frying oil.
S.T., M.T., Zulkarnain
core +1 more source
Frailty Exacerbates Disability in Progressive Multiple Sclerosis
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Background To evaluate frailty in severe progressive multiple sclerosis (PMS) and to investigate the underlying mechanisms. Methods This prospective, cross‐sectional, multicenter study enrolled a late severe PMS group requiring skilled nursing (n = 53) and an age, sex, and disease duration‐matched control PMS group (n = 53).
Taylor R. Wicks +10 more
wiley +1 more source
Experimental and Modeling Studies of the Reaction Kinetics of Alkaline-Catalyzed used Frying Oil Glycerolysis using Isopropyl Alcohol as a Reaction Solvent [PDF]
, 2012 An alkaline catalyzed glycerolysis of used frying oil using sodium hydroxide and isopropyl alcohol as solvent was investigated. A reaction kinetic model considering glycerol-triglyceride solubility and a second order kinetic mechanism was also developed.
Kumoro, A.C.
core
The drying of sewage sludge by immersion frying [PDF]
, 2005 The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup.
Dermibas A. +12 more
core +4 more sources
Arthritis Care &Research, EarlyView.Objective Reports have linked both high and low serum uric acid (SUA) levels to adverse health outcomes. This study aimed to establish a reference interval for SUA in older adults and assessed its association with clinically relevant outcomes in relatively healthy, community‐dwelling individuals aged ≥70 years old.
Amanda J. Rickard +15 more
wiley +1 more source
Comparative study of frying to other cooking techniques influence on the nutritive value
Grasas y Aceites, 1998 Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of
A. Bognár
doaj +1 more source
Analysis of energy use in crisp frying processes [PDF]
, 2010 Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Jouhara, H +3 more
core
Dietary moderately oxidized oil induces expression of fibroblast growth factor 21 in the liver of pigs [PDF]
, 2012 BACKGROUND: Fibroblast growth factor 21 (FGF21), whose expression is induced by peroxisome proliferator-activated receptor alpha (PPARalpha), has been recently identified as a novel metabolic regulator which plays a crucial role in glucose homeostasis ...
Eder, Klaus +2 more
core +2 more sources
Arthritis Care &Research, Accepted Article.Objectives There is growing interest in evaluating new strategies to delay or prevent post‐traumatic osteoarthritis (PTOA) in individuals who have sustained anterior cruciate ligament (ACL) injury. This study sought to determine characteristics of potential treatments that are acceptable to patients with ACL injury.
Kevin Kennedy +9 more
wiley +1 more source
DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS [PDF]
, 2012 The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes.
Amani, N. Georges +4 more
core