Results 71 to 80 of about 229,862 (348)
Applied Food Research, 2022 The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles.
Harsh B. Jadhav +3 more
doaj +1 more source
Advanced Healthcare Materials, EarlyView.This study introduces an innovative approach to treating intervertebral disc degeneration using ultrasound‐triggered in situ hydrogel formation. Proof‐of‐concept experiments using optimized biomaterial and ultrasound parameters demonstrate partial restoration of biomechanical function and successful integration into degenerated disc tissue, offering a ...
Veerle A. Brans +11 more
wiley +1 more source
Open Chemistry, 2023 The effect of different vacuum impregnation (VI) pre-treatments of potato strips [in water (control), NaCl, KCl or CaCl2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying in sunflower oil at 175°C for 5 min was ...
Cirit Berkay +3 more
doaj +1 more source
Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review
, 2016 Today, fried foods are very famous everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades.
Dr. Prakash Kumar Nayak +3 more
semanticscholar +1 more source
Advanced Healthcare Materials, EarlyView.This study characterizes the presence of microplastics in human normal gastric, para‐tumor, and gastric tumor tissue and confirms the association between microplastic exposure and lymph node metastasis in gastric cancer. This study explores the transcriptomic changes induced by microplastic exposure, laying the foundation for further investigation into
Liqiao Chen +13 more
wiley +1 more source
Quality Characteristics of Palm Olein in Frying Systems [PDF]
, 1985 The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)
Asap, Telingai
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Advanced Materials Technologies, EarlyView.Recent research on laser‐processed cermets and cemented carbides highlights significant advancements, yet a notable paucity of studies and persistent challenges remain. Efforts are increasingly focused on developing low‐cost, environmentally friendly cermets as alternatives to conventional materials.
Himanshu Singh Maurya +2 more
wiley +1 more source
Effect of Vacuum Frying on Quality Attributes of Fruits
Food Engineering Reviews, 2018 Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color.
F. Ayustaningwarno +3 more
semanticscholar +1 more source
Advanced Materials Technologies, EarlyView.A novel sample holder compatible with the Zeiss Lightsheet 7 microscope improves imaging of spheroids embedded in collagen matrices. By enabling dual‐sided illumination, it enhances image quality and quantitative analysis of migrating cells. This method advances 3D light sheet microscopy for studying tumor invasion and therapeutic responses.
Masoumeh Mohamadian Namaqi +5 more
wiley +1 more source
Grasas y Aceites, 2008 The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles.
A. C. Sánchez-Gimeno +3 more
doaj +1 more source