Results 41 to 50 of about 7,727 (261)
Heliyon, 2021 The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day.
Raffaele Romano +7 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Ensuring the resilience of industrial symbiosis networks (ISNs) has emerged as a key concern in the literature. However, existing studies focus on network‐level strategies, neglecting the potential benefits derived from strengthening the links between symbiotic partners.
Melissa Mollica +2 more
wiley +1 more source
Ultrasonic Assessment of Oil Quality during Frying
Journal of Agricultural and Food Chemistry, 2002 In this paper, changes in ultrasonic properties during thermoxidation of virgin olive oil were studied. Samples of virgin olive oil were heated over different periods of time from 2 to 16 h at 200 degrees C. Oil degradation was characterized by means of physical and chemical changes, i.e., viscosity, color, polar compounds, polymers, and polar fatty ...
Benedito, J. +3 more
openaire +3 more sources
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source
Combustion of Waste Rapeseed Oil and Jet Propellant‐8 Blends in a CI Engine
Energy Science &Engineering, EarlyView.Using waste rapeseed oil (WRO) mixed with Jet Propellant‐8 (JP‐8) as fuel for a compression ignition engine. ABSTRACT The study examines the potential of blending waste rapeseed oil (WRO) with Jet Propellant‐8 (JP‐8) as a fuel for compression ignition (CI) engines.
Grzegorz Pawlak +6 more
wiley +1 more source
Brazilian Journal of Biology, 2021 Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use
SH. M. Eldeigdhye +3 more
doaj +1 more source
Food Chemistry International, EarlyView.PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller +2 more
wiley +1 more source
Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
doaj +1 more source
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Shipin gongye ke-ji, 2022 This study investigated the oxidation stability of five common frying oils during frying under western fast food conditions. Their oxidation kinetics of unsaturated fatty acids (linolenic acid, linoleic acid, and oleic acid) were analyzed.
Mingming HU +3 more
doaj +1 more source