Results 281 to 289 of about 362,144 (289)
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Aquatic Toxicology, 1997
Abstract The fate and potential toxicological effects of a new non-calorific synthetic fat, sucrose polyester (SPE), proposed as a fat substitute in human food, was evaluated in aquatic systems. The aims of this investigation were to assess the persistence of SPE in aquatic systems and to determine: whether SPE is taken up by digestive gland cells of
M.N. Moore +4 more
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Abstract The fate and potential toxicological effects of a new non-calorific synthetic fat, sucrose polyester (SPE), proposed as a fat substitute in human food, was evaluated in aquatic systems. The aims of this investigation were to assess the persistence of SPE in aquatic systems and to determine: whether SPE is taken up by digestive gland cells of
M.N. Moore +4 more
openaire +1 more source
Oil Product Uptake by Biosorbents
Chemical and Petroleum Engineering, 2004P. Baltrenas, V. Vaishis
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Oil Uptake in French-Frying of Alberta Grown Potatoes
Canadian Institute of Food Science and Technology Journal, 1981R. Hoover, I. Chung, D. Hadziyev
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Ground legume reduces oil uptake during frying
Trends in Food Science & Technology, 1996openaire +1 more source
Fish oil vs soy oil emulsion uptake and metabolism by cultured cells are substantially different
Clinical Nutrition, 1992B. Schweigelshohn +4 more
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Uptake of cyanobacteria contained in oil drops by plant protoplasts
Naturwissenschaften, 1979P. M. Bradley, A. Leith
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Plasticized methylcellulose coating for reducing oil uptake in potato chips
Journal of the Science of Food and Agriculture, 2011María José Tavera-Quiroz +3 more
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Acrylamide occurrence and oil uptake in potato chips
2005Pedreschi, Franco +3 more
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