Results 91 to 100 of about 49,333 (275)

Analysis of energy use in crisp frying processes [PDF]

, 2010
Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Jouhara, H, Karayiannis, TG, Tassou, SA, Wu, H   +3 more
core  

The effects of worked examples presentation on sub-cognitive loads [PDF]

, 2017
One promising technique for helping students in fulfilling complex problem solving tasks is through learning with worked example. Although worked example approach is the most prominent technique discussed in the literature of cognitive load theory, there
Abd Latif, Amirah, Awang, Noor Azura, Basri, Hatijah, Muhamad Zamri, Ain Zamira, Muhammad, Nur Ainnaa Mardhiah, Nik Mahmud, Nik Noor Haryatul Eleena, Zalkepali, Noor Ummi Hazirah Hani   +6 more
core   +1 more source

IMPROVEMENT OF THE TRANSESTERIFICATION PARAMETERS USING BLENDS: OIL CRUDE FISH OIL AND FRYING OIL [PDF]

Periódico Tchê Química, 2018
To improve the parameters of the transesterification process by the basic route for the production of biodiesel, crude fish oil (AP), obtained from the viscera of fish, and residual vegetable oils (AR) blenders were used. Because the AP contains high percentages of long chain polyunsaturated fatty acids that are responsible for its instability is ...
H. D. CHIRINOS, J. A. BARRA, D. D. CRUZ, G. M. HUALLPAMAYTA   +3 more
openaire   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

Jurnal Teknologi dan Industri Pangan, 2018
This study was carried out to obtain information on fortificants (vitamin A and β-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene)
Drajat Martianto, Nuri Andarwulan, Yoga Putranda   +2 more
doaj   +1 more source

New domestic processing methods: effect on potato nutritional composition [PDF]

, 2013
Background and objectives: Potatoes nutritional and bioactive features are influenced by thermal processing conditions, defining its nutritional composition and health impact.
Casal, Susana, Cunha, Sara C., Pereira, J.A., Santos, C.S.P.   +3 more
core  

Synthesis and characterization of Fe2O3/CaO derived from Anadara Granosa for methyl ester production [PDF]

, 2016
Taufiq Yap Yun Hin/ Mohd Izham Saiman/ / Ibrahim M. Lokman In this study, the iron (III) oxide (Fe2O3) doped on natural CaO catalyst (Fe2O3/CaO) was prepared and utilized in biodiesel production from used frying oil by a single-step reaction process ...
Ibrahim, Mohd Lokman, Mahmudah, S. Ezzah, Saiman, Mohd Izham, Yap, Taufiq Yun Hin   +3 more
core   +1 more source

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

Grasas y Aceites, 2006
Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico ...
Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, Charanjiv Singh   +3 more
doaj   +1 more source

Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism

Lipids, EarlyView.
ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith, Jo Bruce, Esmat Abbas, Sarah Fissler, Wendy Hall, Sarah Berry   +5 more
wiley   +1 more source