Results 231 to 240 of about 124,773 (255)

Uptake of Dissolved and Oil Phase Organic Chemicals by Bacteria

Groundwater Monitoring & Remediation, 1995
Abstract Hydrophobic organic chemicals (HOCs) discharged into soil and ground water will partition into gaseous, aqueous, oil, and sorbed phases. Knowledge of how bacteria assimilate HOCs is important to individuals involved in evaluating intrinsic, or engineered, bioremediation.
James R. Mihelcic, Annette Pritschow, Donald R. Lueking   +2 more
openaire   +1 more source

Oil Product Uptake by Biosorbents

Chemical and Petroleum Engineering, 2004
P. Baltrenas, V. Vaishis
openaire   +1 more source

Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process

Food Chemistry, 2021
Liuping Fan
exaly  

Reduction of oil uptake of fried food by coatings: A review

International Journal of Food Science and Technology, 2022
Xiuting Hu, Chengmei Liu, Shunjing Luo   +2 more
exaly  

Methods for reducing oil and/or fat uptake of fried foods

2014
FLETCHER ROBERT B, GUO JING, THEUERKAUF JORG, DE VRIES SOJOERD A   +3 more
  +12 more sources

Gel-strength in Restructured Potato Products Affects Oil Uptake during Deep-fat frying

Journal of Food Science, 1992
I Sam Saguy
exaly  

Oil uptake mechanisms in French-fry type products

Mécanismes d’imprégnation en huile dans les produits de type pomme de terre frite Les produits frits souffrent d’une image négative et sont de plus en plus associés à de la « malbouffe ». Au-delà des questions de surpoids, l’huile est en effet considérée comme une source majeure de composés thermo-oxydés sujets aux critiques sanitaires.
openaire   +1 more source

A pore inactivation model for describing oil uptake of French fries during pre-frying

Journal of Food Engineering, 2015
M A I Schutyser, R M Boom
exaly  

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

Journal of Food Engineering, 2011
Jongbin Lim, Hyeon Gyu Lee, Suyong Lee
exaly  

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

Carbohydrate Polymers, 2016
Mohsen Esmaiili, Naimeh Khazaei
exaly