Results 61 to 70 of about 28,994 (248)

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

open access: yesJournal of Food Quality, 2021
Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin   +5 more
doaj   +1 more source

Microwave Frying Compared with Conventional Frying via Numerical Simulation

open access: yes, 2013
Microwave heating can be combined with other means of heating to yield a unique heating profile. In the study, microwave frying, a combination of convective and microwave heating, was compared with conventional frying.
Şümnü, Servet Gülüm   +2 more
core   +2 more sources

The beauty of experiential learning in anatomy

open access: yesAnatomical 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

Effects of frying on fish, fish products and frying oil - a review

open access: yes, 2022
Fish and fish products contain important source of nutrient that provides benefits upon consumption. The increasing demand and high utilization of fish have caused a market shift in the fishery industry. Although fish is nutritious, some consumers do not
A., Rozzamri, S., NurSyahirah
core   +1 more source

Macaúba (Acrocomia aculeata) pulp oil ethylic biodiesel using lipase from Aspergillus oryzae: kinetic and process parameters

open access: yesBiofuels, Bioproducts and Biorefining, EarlyView.
Abstract Macaúba (Acrocomia aculeata), a native species from Brazilian biomes, has emerged as a sustainable alternative to vegetable oil production. Its fruit presents high oil yield (3–6 ton/ha), extracted from its kernel and pulp. While the kernel is suitable for food and cosmetics application, the pulp oil has been considered as a promising ...
Maria Luiza M. B. B. Gonçalves   +4 more
wiley   +1 more source

Efficacy, safety and cost‐effectiveness of CAR‐T therapy

open access: yesBritish Journal of Clinical Pharmacology, EarlyView.
CAR T‐cells demonstrate high efficacy in blood cancers, including ALL, MM and DLBCL. Innovations target solid tumours despite challenges such as antigen escape. Combination therapies enhance the delivery and infiltration of CAR T cells. Toxicity, cost and resistance remain major barriers to clinical use.
Emina Karahmet Sher   +7 more
wiley   +1 more source

Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology

open access: yesCogent Food & Agriculture, 2019
Response surface methodology with a central composite design was applied to study the effect of frying temperature (145–164°C) and time (2.4–6.0 min) on some quality attributes of crisps from two varieties of orange-fleshed sweetpotato (OFSP) roots ...
Sururah Nasir   +3 more
doaj   +1 more source

Form flows function: Learner‐centered game Re‐design in a STEM classroom

open access: yesBritish Educational Research Journal, EarlyView.
Abstract Re‐designing games facilitates interest‐driven learning and immerses learners in systems thinking. However, there are limited studies exploring how the form and function of tabletop games influence learners' design decisions and learning experiences. To address this gap, we conducted a mixed‐methods study in a STEM classroom in western Canada.
Farzan Baradaran Rahimi   +2 more
wiley   +1 more source

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]

open access: yes, 2009
The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mohd Ghazali, Hasanah   +3 more
core   +1 more source

Knowing education in Thailand like a global expert organisation: Politics, context and data

open access: yesBritish Educational Research Journal, EarlyView.
Abstract Global expert organisations play increasingly significant roles in the way that education is understood and governed internationally, including by influencing the discourses through which education is conceptualised and shaping norms of what counts as success, failure, progress and the most desirable visions for the future.
Steve Puttick   +6 more
wiley   +1 more source

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