Results 51 to 60 of about 49,333 (275)
Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil [PDF]
, 1998 The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study.
Che Man, Yaakob, Wan Hussin, W. R.
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Ensuring the resilience of industrial symbiosis networks (ISNs) has emerged as a key concern in the literature. However, existing studies focus on network‐level strategies, neglecting the potential benefits derived from strengthening the links between symbiotic partners.
Melissa Mollica +2 more
wiley +1 more source
Annals of Tropical Research, 2019 Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City ...
Jason D. Braga +3 more
doaj +1 more source
Shipin gongye ke-ji, 2022 In this paper, the acid value, carbonyl value and total polar components data measured in the two batches of frying soybean oil which were stored for 18 and 3 months respectively, were used to make some calculations and visual analysis, so as to observe ...
Yumei LI +5 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines how plastics manufacturing firms can be classified according to their level of implementation of circular economy (CE) and industrial symbiosis (IS) practices and how such adoption influences sustainability performance. Using data from plastics manufacturing firms, we integrate cluster analysis with partial least squares ...
Laura Cristina Ramírez‐Rodríguez +3 more
wiley +1 more source
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source
Combustion of Waste Rapeseed Oil and Jet Propellant‐8 Blends in a CI Engine
Energy Science &Engineering, EarlyView.Using waste rapeseed oil (WRO) mixed with Jet Propellant‐8 (JP‐8) as fuel for a compression ignition engine. ABSTRACT The study examines the potential of blending waste rapeseed oil (WRO) with Jet Propellant‐8 (JP‐8) as a fuel for compression ignition (CI) engines.
Grzegorz Pawlak +6 more
wiley +1 more source
Energy Science &Engineering, EarlyView.Tri‐fuel diesel–Calophyllum inophyllum biodiesel–hydrogen operation was tested over 96 points in a diesel engine. Eight performance and emission metrics feed a preference‐agnostic Bootstrapped Empirical Multiobjective Ranking and Selection methodology, revealing load‐blend‐hydrogen windows that increase efficiency, restrain smoke, and expose NOx trade ...
C. Naga Kumar +5 more
wiley +1 more source
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Improving the quality of used frying niger seed oil with adsorbent treatment
Heliyon, 2021 High temperature continuous deep fat frying of foods will result in the frying oil and food quality deterioration. Although the quality can be retained by using fresh oil, this approach will increase the production cost.
Zehara Nuru, Paulos Getachew
doaj +1 more source