Results 111 to 120 of about 137,460 (303)
PLoS Medicine, 2018 BackgroundIn response to public concerns and campaigns, some United Kingdom supermarkets have implemented policies to reduce less-healthy food at checkouts.
Katrine T Ejlerskov +5 more
doaj +1 more source
Chemistry – A European Journal, EarlyView.Hybrid macrocyclic peptides unite genetically encoded peptide libraries with the structural complexity of synthetic small molecules. This Review critically analyzes phage‐compatible cyclization and diversification chemistries, highlights emerging opportunities beyond traditional cysteine‐based approaches, and outlines how future advances may enable the
Titia Rixt Oppewal, Clemens Mayer
wiley +1 more source
Frying of potato crisps - an investigation aiming at reduction oil content and acrylamide formation
, 2006 Note: Part 3 publication restricted due to copyright restrictions.Reducing oil content, minimizing any carcinogenic acrylamide in the high temperature frying process for potato crisps, and producing good products with considerable crispiness and ...
Tran, Mai Thu Thi.
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The effect of sulphur dioxide treatment before and after blanching on browning of dried potato crisps during storage / Harlina Salehudin [PDF]
, 2003 The extent of enzymatic browning reaction of dried potato crisps during storage was investigated. Factors such as browning inhibitors were evaluated in potato crisps processing, using qualitative and quantitative measurements of colour and texture ...
Salehudin, Harlina
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Chemistry – A European Journal, EarlyView.First tumor microenvironment (TME)‐responsive spermine‐loaded hydrogel with autonomous sensing for advanced local therapy of prostate cancer (PCa) is developed. Spermine can be released from the hydrogel to kill the prostate cancer cells specifically under acidic TME.
Ho‐Fai Chau +12 more
wiley +1 more source
Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud [PDF]
, 2013 The objectives of this study were to determine the effect of using different concentration of maltitol (10% and 23%) and CMC (2% and 3%) on the oil content of potato crisps, and to determine the changes in the physicochemical properties in terms of ...
Mat Saud, Bazilah
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Deep Underground Science and Engineering, EarlyView.This review elucidates the velocity–dispersion–attenuation coupling mechanisms of wave propagation in rock masses, compares six representative models, and reveals how pressure, temperature, mineral composition, and anisotropy jointly control dynamic responses in complex geological media.
Jiajun Shu +8 more
wiley +1 more source
Aspects of acrylamide formation in potato crisps
, 2013 Potato crisps have a high potential in acrylamide formation. Experiments were carried out in a semi-technical as well as in a laboratory scale to give assistance in developing minimising concepts.
Matthäus, Bertrand +2 more
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Heat energy consumption during the process of frying potato crisps [PDF]
, 2009 Opracowano ogólny model matematyczny zużycia energii podczas smażenia żywności. Dla tego modelu sformułowano model zużycia energii na przykładzie smażenia chipsów ziemniaczanych. Badania przeprowadzono teoretycznie i doświadczalnie.
Janus, P., Ziółkowska, A.
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World's fastest 10 000‐m breakthrough: The XY‐22 well redefines deep‐earth access in the Tarim Basin
Deep Underground Science and Engineering, EarlyView.The Tarim Basin in northwestern China hosts one of the world's deepest petroleum systems, exemplified by the XY‐22 ultra‐deep well (bottom depth: 11 116 m; ~220°C, ~145 MPa). This study integrates tectonic mapping, geological cross‐sections, ultraviolet fluorescence microscopy, and optical photothermal infrared (OPTIR) spectroscopy to characterize ...
Qingwen Tan +4 more
wiley +1 more source