Results 81 to 90 of about 229,862 (348)

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

Journal 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, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao   +5 more
doaj   +1 more source

PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products [PDF]

, 2011
A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget) including before and after frying ...
Abidin, M. Z. (M), Erwanto, Y. (Y), Rohman, A. (A), Sismindari, S. (Sismindari)   +3 more
core  

Characterization of Droplet Formation in Ultrasonic Spray Coating: Influence of Ink Formulation Using Phase Doppler Anemometry and Machine Learning

Advanced Materials Technologies, EarlyView.
This study explores how machine learning models, trained on small experimental datasets obtained via Phase Doppler Anemometry (PDA), can accurately predict droplet size (D32) in ultrasonic spray coating (USSC). By capturing the influence of ink complexity (solvent, polymer, nanoparticles), power, and flow rate, the model enables precise droplet control
Pieter Verding, Danny E. P. Vanpoucke, Yunus T. Aksoy, Tobias Corthouts, Maria R. Vetrano, Wim Deferme   +5 more
wiley   +1 more source

A Shape‐Adaptive, Performance‐Programmable, Self‐Healable and On‐Demand Destructible Robotic Skin via Self‐Strengthening Dynamic Silicone

Advanced Science, EarlyView.
Enabled by the distinctive inter‐ and intra‐chain siloxane exchange in commercially available silicones as the dielectric layer, the omni‐adaptive robotic skin (OmniAdapt) integrates multiple advanced functionalities: programmable sensing performance via the self‐stiffening dielectric material, application as BPM sensor, shape adaptivity for electronic
Wusha Miao, Lara S. Laamari, Jing Yu, Sanjay Schreiber, Lukas Heer, Jiacheng Cui, Jiayuan Huang, Hedan Bai   +7 more
wiley   +1 more source

The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake

Aquaculture and Fisheries
In this study, the effects of steaming (ST), boiling (BO), microwaving (MI), baking (BA), air-frying (AF), pan-frying (PF), and deep-frying (DF) on the edible quality (color, texture, and sensory qualities) and flavor of frozen Jingzhou fish cake were ...
Yiyan Dong, Zhen Zhang, Wenting Li, Wenzheng Shi   +3 more
doaj   +1 more source

A simple procedure to evaluate the performance of fats and oils at frying temperatures.

Grasas y Aceites, 1997
A standard procedure is proposed to evaluate the performance of fats and oils at frying temperatures, taking the advantages provided by the Rancimat apparatus, i.
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes   +2 more
doaj   +1 more source

Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying [PDF]

, 2016
Palm olein has been commercially used as frying medium in batch deep-fat frying. During frying, the oil usually deteriorates due to the exposure to high temperature.
Abd Aziz, Samsuzana, Hashim, N., Ibrahim, N. U. A., Zude, M.   +3 more
core  

Programmable Pentamolecular Cross‐Scale Imaging Reveals the Multiplicative Synergistic Effect of High‐Fat / High‐Salt Diet on Atherosclerosis

Advanced Science, EarlyView.
This study demonstrates multifactorial lifestyle impacts on the pathogenesis and progression of cardiovascular diseases by a nanofluorescence sensor array for detecting four redox species and protein phosphorylation levels. Through cross‐scale fluorescence imaging of rats with different diets, we revealed that compared with single dietary interventions,
Jin Li, Na Zhao, Mengmeng Lu, Ruize Zhao, Wei Zhang, Ping Li, Yue Tang, Wen Zhang, Hui Wang, Bo Tang   +9 more
wiley   +1 more source

Effect of phenolic extracts on trans fatty acid formation during frying

Grasas y Aceites, 1999
Olive oil (blend of refined and virgin) and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying
TH Gamel, A. Kiritsakis, Ch. Petrakis
doaj   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source