Results 61 to 70 of about 13,841 (215)

Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2018
Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils)  was aimed after the frying process with different frying material used (potato and pepper).
Nurhan Uslu, Mehmet Musa Özcan
doaj  

Vacuum Frying: A Promising Technique to Deliver Nutritive Snack Foods [PDF]

Brazilian Archives of Biology and Technology
The ubiquitous presence of fried foods in our diet necessitates the upgradation of techniques to override the ill effects of conventional frying. Vacuum frying, employing frying at low pressure and temperature has recently attracted research due to its ...
Priya Pal, Shalini Gaur Rudra, Alka Joshi, Rakesh Bhardwaj, Vidya Ram Sagar   +4 more
doaj   +1 more source

Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa, Silvana Martini, Casimir C. Akoh   +2 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

Oléagineux, Corps gras, Lipides, 2006
The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Parmentier Michel, Fanni Jacques   +4 more
doaj   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

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, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

Inverse Vulcanized Sulfur Polymer Composites From Poultry‐Industry Products and Lignocellulosic Biomass Waste

Journal of Applied Polymer Science, EarlyView.
This work explores the use of various fillers, including eggshell powder, feather meal, peanut hulls, and sawdust to reinforce a base binder GFS90 (comprised of 90 wt.% sulfur, 5 wt.% chicken fat, and 5 wt.% sunflower oil). The resulting composites showed impressive compressive strengths ranging from 15.3 to 36.2 MPa, making them a potential ...
Bárbara G. S. Guinati, Katelyn A. Tisdale, Rashmi N. Jayasinghe, Nicholas B. Ames, Ashlyn D. Smith, Rhett C. Smith   +5 more
wiley   +1 more source

Simulation of the heat and mass transfer processes during the vacuum frying of potato chips [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2008
A fundamental two-dimensional model to predict the heat and mass transfer that occur during the vacuum frying of potato chips was solved using the Finite Element toolbox in MATLAB 6.1.
Ram Yamsaengsung, Charnchai Rungsee, Kulchanat Prasertsit   +2 more
doaj  

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

The beauty of experiential learning in anatomy

Anatomical Sciences Education, EarlyView.
Abstract Anatomy is a unique subject where one must learn by doing. This is achieved through a variety of methods like dissection, use of prosections, imaging, playful learning (crocheting structures, drawing, and painting organs), through functional movement like yoga or pilates, use of 3D plastic models or by immersing oneself in virtual or augmented
Bipasha Choudhury, Ingrid Gouldsborough
wiley   +1 more source