Results 91 to 100 of about 1,715,345 (344)
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil
International Journal of Agriculture System, 2013 The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions.
Andi Abriana +3 more
doaj +1 more source
Potential of used frying oil in paving material: solution to environmental pollution problem
Environmental science and pollution research international, 2017 The improper disposal of used frying oil (UFO) presents numerous ecological, environmental and municipal problems. Of great concern is the resultant blockage of municipal drainage systems and water treatment facilities, harm to wildlife when they become ...
Dimple Singh-Ackbarali +3 more
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing +4 more
wiley +1 more source
Effect of carvacrol on the oxidative stability of palm oil during frying
Grasas y Aceites, 2014 Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process.
T. İnanç, M. Maskan
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International Journal of Food Properties, 2022 Fresh water fish is considered a source of good quality proteins and essential fats. Frying is among widely used fish preparation techniques globally. Deep-frying oil quality with repeated uses, has been a concern.
Aemiro Tadesse Zula +1 more
doaj +1 more source
Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends [PDF]
, 2010 The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips.
Che Man, Yaakob +3 more
core
Can the image processing technique be potentially used to evaluate quality of frying oil? [PDF]
, 2019 Open Access JournalThe objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil.
Innawong, B. +2 more
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Methanolysis of used frying oil
Fuel Processing Technology, 2003 Abstract The result of the investigation on methyl esters obtained on the basis of heated refined sunflower oil and used frying oils are given in the paper. Transesterification reaction conditions that affect yield and purity of the product esters including oil quality, molar ratio of methanol to vegetable oil, type and concentration of alkaline ...
Tomašević, A.V. +1 more
openaire +2 more sources
Food Biomacromolecules, EarlyView.Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley +1 more source