Results 51 to 60 of about 28,994 (248)
American Journal of Community Psychology, EarlyView.Abstract Firefighters face an array of stressors due to the demands of their occupation, leading to a high prevalence of mental health challenges. Social prescribing represents a novel approach to healthcare that emphasizes a holistic view of health and wellbeing.
Janice Ikeda +2 more
wiley +1 more source
Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils
BiomoleculesThis study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food.
Magdalena Rudzińska +3 more
doaj +1 more source
Effects of Chicken Frying on Soybean, Sunflower and Canola Oils [PDF]
Pakistan Journal of Analytical & Environmental Chemistry, 2009 Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0C) for 12h were examined.
M. Younis Talpur +3 more
doaj
Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil
Czech Journal of Food Sciences, 2014 The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata.
Maria G. MIGUEL +5 more
doaj +1 more source
American Journal of Community Psychology, EarlyView.Abstract US universities are built on stolen land and sustained through hierarchies of power that produce what migrant justice scholars name as b/order regimes. As institutions that claim to be sites of learning and inclusion, universities are fraught with contradictions as simultaneously sites of dispossession, exclusion, and control.
Sara L. Buckingham +1 more
wiley +1 more source
Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil
Biology and Life Sciences ForumMoringa oleifera oil is characterized by its high content of oleic acid (ω9), very similar to olive oil. Moreover, it is rich in linolenic acid (ω3) and behenic acid, among other fatty acids.
Tomás Sesé +4 more
doaj +1 more source
Ability of phenolic acids to protect α-tocopherol
Czech Journal of Food Sciences, 2010 The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ...
Zuzana Réblová, Petra Okrouhlá
doaj +1 more source
The influence of temperature and frying time to quality of lemuru fish chips [PDF]
, 2011 Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait.
Manurung, Oktavianus
core
American Journal of Medical Genetics Part A, EarlyView.ABSTRACT Dengue virus (DENV) poses a serious global health challenge, particularly in cases of dengue hemorrhagic fever (DHF). Patients with preexisting mitochondrial disorders may be at increased risk for complications due to the specific impact of DENV on mitochondrial‐dependent cellular processes and immune function.
Audra N. Iness +11 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter +2 more
wiley +1 more source