Results 21 to 30 of about 201,320 (259)

Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein

open access: yesGrasas y Aceites, 2010
The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type “french” (Solanum tuberosum) using palm oil. This marked the first fat fraction
J. Marcano, Y. La Rosa, N. Salinas
doaj   +1 more source

Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.

open access: yesGrasas y Aceites, 1997
In this study, different analytical methods, i.e. polar compounds, polar compound distribution, free fatty acids, peroxide value, conjugated dienes and trienes, oxidized fatty acids, viscosity and oxifrit-test, are applied to samples of both initial ...
L. Masson   +6 more
doaj   +1 more source

Quality control of used frying fats. Validity of quick tests to substitute polar compound determination

open access: yesGrasas y Aceites, 1995
In this paper, substitution of polar compound quantitation by quick tests for discarding used frying fats according to official regulation, is evaluated.
M. C. Dobarganes, G. Márquez-Ruiz
doaj   +1 more source

Measurement of loss rates of organic compounds in snow using in situ experiments and isotopically labelled compounds

open access: yes, 2012
Organic molecular marker compounds are widely used to identify emissions from anthropogenic and biogenic air pollution sources in atmospheric samples and in deposition.
Martin M. Shafer   +7 more
core   +1 more source

Echinacea purpurea (L.) Moench: Chemical Characterization and Bioactivity of Its Extracts and Fractions

open access: yesPharmaceuticals, 2020
Echinacea purpurea (L.) Moench is widely known for its medicinal properties, being one of the most used medicinal plants for its immunostimulant properties. Nevertheless, there is still scarce information on its cytotoxic activity.
Joana Coelho   +8 more
doaj   +1 more source

Influence of steam singlet method on oil quality during deep fat frying on a modified fryer [PDF]

open access: yesArchives of Agriculture Sciences Journal, 2019
Nowadays, consumer trends towards healthier and low fat products have a significant impact on the deep fat frying industry. The objective of this study was to design a modified deep fat fryer (MDF) to have a smaller surface area relative to height, with ...
M. Hassan, E. El-Naggar
doaj   +1 more source

An agenda for the future of Arctic snow research: the view from Svalbard [PDF]

open access: yes, 2023
The Arctic region is warming at over twice the mean rate of the Northern Hemisphere and nearly four times faster than the globe since 1979. The local rate of warming is even higher in the European archipelago of Svalbard. This warming is transforming the
Salvatori, Rosamaria   +16 more
core   +1 more source

Evaluation of Retention Mechanisms of Polar Compounds on Polar Stationary Phases Based on Type C Silica

open access: yesSeparations
Polar compounds can be separated on polar stationary phases attached on the surface of silica hydride (Type C silica). Although aqueous normal phase (ANP) chromatography has been used to denote this mode of separation, there have been no detailed studies
Minzhu Zou, Yong Guo
doaj   +1 more source

Efficient purification of low molecular weight nitrogen polar compounds from the skin of Bufo bufo gargarizans Cantor by reversed-phase high performance liquid chromatography with a polar-copolymerized C18 stationary phase

open access: yes, 2014
Cinobufacini (Huachansu) injections have been widely used for the treatment of various cancers in clinical applications in China. As an aqueous extract of the skin of Bufo bufo gargarizans Cantor (toad skin), cinobufacini contains many polar compounds ...
Zhao, Jianqiang   +9 more
core   +1 more source

Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

open access: yesGrasas y Aceites, 2012
Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions.
O. Berdeaux   +3 more
doaj   +1 more source

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