Results 51 to 60 of about 7,727 (261)
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
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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
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Geophysical Monograph Series, Page 263-304., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
Jessica H. Whiteside +3 more
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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
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
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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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Future Postharvest and Food, EarlyView.Strategic optimization of potato variety selection and storage conditions to control harmful compounds in French fries. Through systematic evaluation of three potato varieties stored under conditions upto 45 days, which demonstrated that Kufri Frysona variety stored for 15 days provides the best balance between minimizing health‐risk compounds and ...
Vandana Verma +3 more
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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
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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
Effect of Storage Temperature and Materials on Protein Quality and Functional Properties of Soybeans
Future Postharvest and Food, EarlyView.Hermetic PICS bags combined with cool storage (15°C) effectively preserved soybean protein quality and functional properties ([protein solubility, emulsifying capacity, and oil absorption capacity] of soybean protein isolates) during storage. Polypropylene bags and 25°C accelerated protein deterioration lead to significant nutritional losses.
Rabia Msuya +3 more
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