Results 71 to 80 of about 7,727 (261)

Properties of Fame from Used Frying Oils

Chemical Engineering Transactions, 2010
Abstract preview not available - see full-text PDF article.
Kleinova A.s, Cvengrosova Z., Mikulec J., Cvengros J.   +3 more
openaire   +2 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

Effect of simultaneous frying of food items on the concentrations and risks of PAHs in edible oils

Scientific African
This study evaluated the effect of simultaneous frying of food items on the concentrations and risks of PAHs in different types of frying oils. The PAH concentrations of these oils were quantified prior to frying and after each frying cycle by gas ...
Ufuoma A. Igbuku, Eze W. Odali, Beatrice O. Peretiemo-Clarke, Chinedu J. Ossai, Chukwujindu M.A. Iwegbue, Godwin E. Nwajei, Bice S. Martincigh   +6 more
doaj   +1 more source

Oxygen Content and Oxidation in Frying Oil

Journal of Oleo Science, 2013
The relation between oxygen content and oxidation was investigated in frying oils. When canola oil, a canola-soybean oil blend or a trioctanoylglycerol (glycerol tricaprate) sample were heated with stirring, their dissolved oxygen content decreased abruptly at about 120°C and the carbonyl values (CV) increased gradually with heating and reached values ...
Nagao, Totani, Miho, Yawata, Terutoshi, Mori, Earl G, Hammond   +3 more
openaire   +3 more sources

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Active Cooling of Oil after Deep-frying

Journal of Oleo Science, 2017
Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation.
Nagao, Totani, Naoko, Yasaki, Rena, Doi, Etsuko, Hasegawa   +3 more
openaire   +3 more sources

Characteristics, properties and limitations of per‐ or polyfluoroalkyl substances (PFASs) and fluoropolymers

Polymer International, EarlyView.
An overview and categorization of man‐made per‐ or polyfluoroalkyl substances (PFASs) including low‐molar‐mass and high‐molar‐mass fluorochemicals, and their international regulations is presented. Though certain PFASs are toxic, bioaccumulative and cross the human cellular membranes, others, such as fluoropolymers, are safe, reliable and involved in ...
Bruno Améduri
wiley   +1 more source

Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin

Journal of Food Quality and Hazards Control, 2023
Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties ...
A.N. Agiriga, M.O. Iwe, S.V.A. Uzochukwu, O.A. Olaoye   +3 more
doaj  

A comprehensive checklist of Mediterranean wild edible plants: Diversity, traditional uses, and knowledge gaps

PLANTS, PEOPLE, PLANET, EarlyView.
The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori, Tiziana Cossu, Hicham El Zein, Udayangani Liu, Tiziana Ulian, Gianluigi Bacchetta   +5 more
wiley   +1 more source

Thirty years of glyphosate‐resistant crops and weeds: Current situation and future prospects

Pest Management Science, EarlyView.
Since 1996, when the first glyphosate‐resistant crop was commercialized and the first resistant weed was reported, resistance has expanded globally. This review analyzes emergence patterns across weed species, crops, regions, resistance mechanisms, and herbicides.
Ricardo Alcántara‐de la Cruz, Yure Marin Guidi, Mariana Ramirez‐Castillo, Fernando Storniolo Adegas, Caio Antonio Carbonari, Edivaldo Domingues Velini, Rafael De Prado, Stephen O. Duke   +7 more
wiley   +1 more source