Results 81 to 90 of about 28,994 (248)
Chiari I Malformation: Review and Update of Current Treatment Options
Clinical Anatomy, EarlyView.ABSTRACT The pathophysiology of Chiari malformation type I (CM‐I) is complex, involving structural abnormalities at the craniovertebral junction that result in herniation of the cerebellar tonsils through the foramen magnum. In this study, we aim to present and evaluate current treatment options for CM‐I, with a focus on evidence‐based clinical ...
Jordan J. Lo +11 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 +2 more
doaj
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 +4 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
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 Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Automated Process Optimization in a Novel Triple Shaft Mixer with Adaptive Mixing Modes
Chemie Ingenieur Technik, EarlyView.A novel multi‐purpose mixer with adjustable blade angle and a coaxial stirrer is developed, providing three degrees of freedom. An optimization strategy is integrated to autonomously identify optimal operating conditions through automated tests. The current draw of the main stirrer serves as the optimization criterion, while stirrer speeds, directions,
B. Schwarz, H. Kniele, J. A. Lindner
wiley +1 more source
«Security» in industrial frying processes [PDF]
, 1998 It is well known that equipment design features can have a profound effect on the working life of a frying oil, and consequently on secure/safe operation of the industrial deep-frying at high temperatures.
Kochhar, S. R.
core +1 more source
Review of CFD modelling techniques for single‐phase and multiphase flow in static mixers
The Canadian Journal of Chemical Engineering, EarlyView.This review synthesizes computational fluid dynamics (CFD) approaches for static mixers, linking hydrodynamics to pressure drop, particle/droplet distributions, mixing metrics, and heat‐transfer performance to guide modelling choices and design decisions. Abstract Static mixers enable compact and low‐energy intensification.
Jussan Jaeger +7 more
wiley +1 more source
Journal of Food Quality, 2017 Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated.
A. B. Oyedeji +6 more
doaj +1 more source