Results 271 to 280 of about 362,144 (289)

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

Journal of Food Process Engineering, 2010
ABSTRACT 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, Courtois, Francis, Trystram, Gilles   +2 more
openaire   +2 more sources

Fish oil and oleic acid-rich oil feeding alter nucleoside uptake in human erythrocytes

The Journal of Nutritional Biochemistry, 1995
In 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, Kelly A. Meckling-Gill   +1 more
openaire   +1 more source

Microbial uptake of diesel oil sorbed on soil and oil spill clean‐up sorbents

Journal of Chemical Technology & Biotechnology, 2005
AbstractSorbent 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
openaire   +2 more sources

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

Food Chemistry, 2010
Abstract 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, Deok Nyun Kim, Sung Ho Lee, Sang-Ho Yoo, Suyong Lee   +4 more
openaire   +1 more source

Quantification of tumor uptake of iodized oils and emulsions of iodized oils: experimental study.

Radiology, 1996
To 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, X, Zhang, B, Aubert, G, Harry, C, Lagrange, J, Ropers, J, Dufaux, J, Lumbroso, P, Rougier, M, Ducreux, A, Roche   +10 more
openaire   +2 more sources

Preparation and Characterization of Low Oil Uptake Rice Cake Donuts

Cereal Chemistry, 2002
ABSTRACTCake 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
openaire   +1 more source

Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products

Food Science and Technology International, 2004
Reducing 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, C. Ferrero, A. Campana, N. Bértola, M. Martino, N. Zaritzky   +5 more
openaire   +1 more source

Oil Uptake by Potato Chips or French Fries: A Review

European Journal of Lipid Science and Technology, 2018
The 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, Zou Xiaobo, Jiyong Shi, Allah Rakha, Xuetao Hu, Muhammad Zareef, Xiaodong Zhai, Sajid Basheer   +7 more
openaire   +1 more source

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 Uptake in Deep Fat Frying as Affected by Porosity

Journal of Food Science, 1995
ABSTRACT The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep‐fat frying. Particle density
E.J. PINTHUS, PNINA WEINBERG, I.S. SAGUY
openaire   +1 more source