Results 11 to 20 of about 124,773 (255)
Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Proper oil is one of the effective factors in the quality of fried products. The aim of this research is to reduce the acrylamide level and oil uptake of fried potato slices via antioxidant properties of Sesame oil (1 and 2% w/w concentrations) and its ...
Zahra Keshavarz +2 more
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Foods, 2021 Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid
Marwa R. Ali +8 more
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The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 The aim of this study was to investigate the influence of ultrasound and blanching pretreatments on oil uptake and to model them on potato slices during deep-fat frying.
Elham Razzagh Pour +2 more
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Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur
Jurnal Teknologi dan Industri Pangan, 2022 Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough.
Putri Novita Savitri +2 more
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Oil and PCB interactions on the uptake and excretion in midges [PDF]
Bulletin of Environmental Contamination and Toxicology, 1984 Polychlorinated biphenyls (PCBs) are highly persistent global contaminants with a broad range of long-term environmental and health effects (Fishbein 1974). Body burdens of many chlorinated aryl compounds in aquatic organisms accumulate by combinations of passive absorption directly from water or by partitioning into lipids of foods.
Meier, Peter G., Rediske, Richard R.
openaire +3 more sources
Acta Universitatis Cibiniensis. Series E: Food Technology, 2020 This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT)
Adeyanju James Abiodun +3 more
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Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional
Seyed Ahmad Shahidi +5 more
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A facile energy-efficient approach to prepare super oil-sorbent thin films
Energy Reports, 2023 Oil spills on water surface and shoreline have caused significant water pollution, and one of the ways to deal with them is to use oil sorbents. An effective sorbent provides high oil uptake and retention values, high selectivity, super-fast uptake ...
Junaid Saleem +8 more
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Agronomy, 2020 This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP).
Sandra Balbino +7 more
doaj +1 more source
The Interplay of Phototrophic and Heterotrophic Microbes Under Oil Exposure: A Microcosm Study
Frontiers in Microbiology, 2021 Microbial interactions influence nearly one-half of the global biogeochemical flux of major elements of the marine ecosystem. Despite their ecological importance, microbial interactions remain poorly understood and even less is known regarding the ...
Manoj Kamalanathan +10 more
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