Results 111 to 120 of about 1,715,345 (344)

Tagging Very Small Fish: Two Effective and Low Impact Methods

Journal of Experimental Zoology Part A: Ecological and Integrative Physiology, EarlyView.
ABSTRACT Identifying individuals over time and across contexts is essential in many scientific fields. There are a variety of well‐established methods for uniquely marking individuals (e.g., visible implant elastomer, barcodes, paint). However, for some species, life history stages, and/or experiments, existing methods are not sufficient.
Deijah D. Bradley, Elianna J. Schimke, Alyssa P. Alvey, Hans A. Hofmann, Tessa K. Solomon‐Lane   +4 more
wiley   +1 more source

Analysis of used frying oils

Lipid Technology, 2013
AbstractThe analysis of used frying oils to ensure quality of fried foods has become a subject of great concern for health administrations, food processors and consumers, especially since some compounds formed at high temperatures impair the nutritional value of fats and have adverse health effects.
Dobarganes, M. Carmen, Márquez Ruiz, Gloria   +1 more
openaire   +2 more sources

Microstructural, physicochemical, thermal, and rheological properties of starches from commonly consumed yam varieties in West Africa

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study assessed the starch content of ten yam varieties commonly consumed in West Africa to clarify their structural, thermal, physicochemical, and rheological properties and to support their potential food and industrial applications.
Patrick Olusanmi Adebola, Paterne Agre, Asrat Asfaw, Amani Michel Kouakou, Alexandre Dansi, Jude Obidiegwu, Emmanuel Chamba, Nkosingiphile L. Nzama, Toluwase A. Dada, Eric Oscar Amonsou   +9 more
wiley   +1 more source

DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS [PDF]

, 2012
The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes.
Amani, N. Georges, Brostaux, Yves, Nindjin, Charlemagne, Sindic, Marianne, Toure, Yetioman   +4 more
core  

Thermal Deterioration of Oil and Frying Foodstuffs

Journal of Oleo Science, 2007
Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control), and frying oils heated for 20 h at 180 degrees C with amino acids, gluten, sugar, and wheat starch, respectively. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and ...
Nagao, Totani, Yuko, Ojiri
openaire   +3 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

NAJFNR
Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes.
Farida Benmeziane,, Khawla Araba, Amina Belahcene   +2 more
doaj   +1 more source

Effects of frying condition on physicochemical properties of palm olein-olive oil blends. [PDF]

, 2010
The main objective of present study was to investigate the effects of frying conditions (i.e. the type of frying oil and frying time) on physicochemical properties of palm olein-olive oil blends (POo: Oo, 75:25 and 50:50 w/w) compared to the pure palm ...
Mirhosseini, Hamed, Naghshineh, Mahsa
core  

A Holistic Wellness Prescription for Parkinson's Disease: Evidence‐Based Perspectives and Unmet Needs

Movement Disorders Clinical Practice, EarlyView.
Abstract Background In modern medicine the concept of wellness is often accompanied by various misconceptions arising from several factors, including a lack of clear definitions, the commercialization of wellness, and prevailing biases and stereotypes.
Indu Subramanian, Lucia Ricciardi, Anette Schrag, Silke Appel‐Cresswell, Sushma Kola, Josefa M. Domingos, Barbara A. Pickut, Nabila Dahodwala, Abdoulaye Bocoum, Cristian Falup‐Pecurariu, Gila Bronner, Gregory M. Pontone, Laurie K. Mischley, Nélida S. Garretto, Nicola Modugno, Rachel Dolhun, Tissa Wijeratne, Victoria Tull, Bradley McDaniels, K. Ray Chaudhuri, the International Parkinson, Movement Disorder Society Task Force on Wellness, Indu Subramanian, Lucia Ricciardi, Anette Schrag, Silke Appel‐Cresswell, Sushma Kola, Josefa M. Domingos, Barbara A. Pickut, Nabila Dahodwala, Abdoulaye Bocoum, Cristian Falup‐Pecurariu, Gila Bronner, Gregory M. Pontone, Laurie K. Mischley, Nélida S. Garretto, Nicola Modugno, Rachel Dolhun, Tissa Wijeratne, Victoria Tull, K. Ray Chaudhuri   +40 more
wiley   +1 more source

Monitoring the change patterns of physicochemical properties of oil blend as function of storage time. [PDF]

, 2009
The aim of this study was to investigate the effect of storage time, type and concentration level of frying oil on the physicochemical properties of oil blend during 8 consecutive week storage.
Ariffin, Abdul Aziz, Kuntom, Ainie, Mirhosseini, Hamed, Mohammed, Abdulkarim Sabo, Mohd Ghazali, Hasanah, Naghshineh, Mahsa   +5 more
core