Results 11 to 20 of about 162,984 (244)
Study on Oil Holding Capacity of Calotropis Gigantea Fiber
Journal of Natural Fibers, 2022 Plant cellulosic, calotropis gigantea fiber properties, and natural oils were discovered in this study. This study consists of various experimental values of the calotropis gigantea fiber and the results such as chemical composition, Assessment of ...
K Sakthivel, S Periyasamy, C Prakash
doaj +1 more source
Effects of Pre- Frying Treatment on Decreasing Oil Absorption During Deep Fat Frying Process
Tikrit Journal for Agricultural Sciences, 2022 The aim of this research was to investigate the effect of pre-frying treatments; there are blanching in water, calcium chloride solution (Cacl2), citric acid solution (C6H8O7), and table salt/ sodium chloride solution.
Shokhan Hamarashid
doaj +1 more source
Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips
Horticulturae, 2023 Fried foods occupy a large portion of the fast-food market. However, growing consumer health awareness is driving research to minimize the oil content of products.
Júlia Silva Pereira dos Santos +5 more
doaj +1 more source
Recent Advances in Biomass-Based Materials for Oil Spill Cleanup
Nanomaterials, 2023 Oil spill on sea surfaces, which mainly produced by the oil leakage accident happened on tankers, offshore platforms, drilling rigs and wells, has bring irreversible damage to marine environments and ecosystems.
Dan Ouyang, Xiaotian Lei, Honglei Zheng
doaj +1 more source
RUDN Journal of Ecology and Life Safety, 2019 The article reflects the results of research on the influence of roast temperature of water treatment waste obtained from drinking water generation (at the water treatment plant in Nizhnekamsk, Republic of Tatarstan) for sorption characteristics for ...
Ildar G. Shaikhiev +3 more
doaj +1 more source
The Current Progress in Research on the Quality and New Risk Factors of Fried Foods
Liang you shipin ke-ji, 2022 How to make fried food more delicious and healthier is the goal that the field of food science is constantly pursuing. The Latest research progress(2019—2022) on the quality of fried food such as flavor, taste (texture), oil absorption and new risk ...
WANG Xing-guo, ZHANG Hui, WU Gang-cheng
doaj +1 more source
The oil-absorbing properties of kapok fibre – a commentary
Journal of Taibah University for Science, 2020 This paper highlights the oil absorbing properties of natural and modified kapok fibres. The discussion is centred on the waxy layer and hydrophobic nature that translate the excellent oil removal performance of kapok fibre. A stirring had shown that the
Check Shyong Quek +2 more
doaj +1 more source
Beilstein Journal of Nanotechnology, 2018 With the worsening of the oil-product pollution problem, oil–water separation has attracted increased attention in recent years. In this study, a porous three-dimensional (3D) carbon aerogel based on cellulose nanofibers (CNFs), poly(vinyl alcohol) (PVA)
Zhaoyang Xu +6 more
doaj +1 more source
Materials Research Express, 2021 The field of oil/water separation has become a global concern with increase in oil/water pollution. Fabrication of highly hydrophobic surfaces by bio mimicking the ‘Lotus effect’ is turning out to be an area of active research in this regard.
Tasmia Azam +3 more
doaj +1 more source
Ciência e Agrotecnologia, 2005 Objetivou-se com este trabalho conhecer a influência dos tipos de óleos e tempos de fritura na perda de umidade e absorção de óleo em batatas fritas.
Neuza Jorge, Vanessa Martins Lunardi
doaj +1 more source