Results 171 to 180 of about 360,974 (211)
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European Journal of Wood and Wood Products, 2009
Thermal modification of wood is a process which has gained wider acceptability as an alternative to chemical treatment in wood preservation. In order to maximize the benefits of this technique several options have been adopted including the use of soy oil in transferring the heat to the wood.
L. Awoyemi, P. A. Cooper, T. Y. Ung
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Thermal modification of wood is a process which has gained wider acceptability as an alternative to chemical treatment in wood preservation. In order to maximize the benefits of this technique several options have been adopted including the use of soy oil in transferring the heat to the wood.
L. Awoyemi, P. A. Cooper, T. Y. Ung
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Monoglyceride-Based Organogelator for Broad-Range Oil Uptake with High Capacity
Langmuir, 2015Oil/water separation has been a worldwide subject because of increasing release of oil-containing wastewater as well as several marine oil spills. The phase-selective organogelators (PSOGs) are thought to offer a potential and effective implement for addressing this issue.
Dong, Wang +3 more
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POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS
Journal of Food Process Engineering, 2010ABSTRACT The objective of this work was to study certain physical properties of French fries, such as density and porosity, and their relationship with oil absorption during the frying process. The effects of oil temperature and frying time on moisture loss, oil content and crust thickness were first studied.
Ziaiifar, Aman Mohammad +2 more
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Fish oil and oleic acid-rich oil feeding alter nucleoside uptake in human erythrocytes
The Journal of Nutritional Biochemistry, 1995In the human erythrocyte, adenosine and other nucleosides are transported by facilitated diffusion via a single type of nitrobenzylthioinosine (NBMPR)-sensitive transporter. Erythrocytes contribute substantially to the uptake, metabolism, and release of adenosine metabolites in the circulation and thus, modulation of transporter activity could ...
Valerie L. Blackmore +1 more
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Microbial uptake of diesel oil sorbed on soil and oil spill clean‐up sorbents
Journal of Chemical Technology & Biotechnology, 2005AbstractSorbent effects in the microbial uptake of diesel oil were determined for black cotton soil (BCS) and two oil spill clean‐up sorbents, ie peat sorb and spill sorb. Biodegradation studies were conducted in mass transfer limited batch slurry microcosms using microorganisms capable of direct interfacial uptake of diesel oil.
BISWAS, S, CHAUDHARI, SK, MUKHERJI, S
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Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake
Food Chemistry, 2010Abstract The fatty acid compositions of seven edible vegetable oils were investigated and correlated with their rheological behaviours and the amount of absorbed oils to fried products. All oil samples showed constant viscosity as a function of shear rate, exhibiting Newtonian behaviours.
Juyoung Kim +4 more
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Quantification of tumor uptake of iodized oils and emulsions of iodized oils: experimental study.
Radiology, 1996To optimize use of iodized oil for diagnostic computed tomography (CT) enhanced with iodized oil and for interstitial radiation therapy with iodine-131-labeled iodized oil, the authors quantified the distribution of iodized oil after injection of different formulations of iodized oil into the hepatic artery.I-125-labeled iodinated ethyl ester of ...
T, de Baere +10 more
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Preparation and Characterization of Low Oil Uptake Rice Cake Donuts
Cereal Chemistry, 2002ABSTRACTCake donuts were prepared using wheat flour (WF), long grain rice flour (LGRF), and waxy rice flour (WRF). They were also prepared with the flours partially replaced by pregelatinized rice flour (PGRF) or propylene glycol alginate (PGA). The dough consistency was maintained at a comparable predetermined level by adjusting the water content ...
F. Shih, K. Daigle
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Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products
Food Science and Technology International, 2004Reducing fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The objective of the present work was to analyse the effect of coating formulation on the quantity and composition of oil-uptake by potato strips and dough discs, and the quality of frying oil after ...
M. A. García +5 more
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Oil Uptake by Potato Chips or French Fries: A Review
European Journal of Lipid Science and Technology, 2018The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying.
Muhammad Arslan +7 more
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