Results 91 to 100 of about 20,509,901 (285)
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
Grasas y Aceites, 2009 The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to
Mara S. Corsini +2 more
doaj +1 more source
Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying
Journal of Oleo Science, 2020 The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil.
Babiker, Elfadil E. +6 more
openaire +3 more sources
Polymer International, EarlyView.An overview and categorization of man‐made per‐ or polyfluoroalkyl substances (PFASs) including low‐molar‐mass and high‐molar‐mass fluorochemicals, and their international regulations is presented. Though certain PFASs are toxic, bioaccumulative and cross the human cellular membranes, others, such as fluoropolymers, are safe, reliable and involved in ...
Bruno Améduri
wiley +1 more source
The use of chitosan aerogels as an adsorbent for the regeneration of frying oil
Journal of Food EngineeringOne of the most commonly used food preparation methods is deep -fat frying. The improvement of the quality of used frying oil (UFO) is important because the reuse of frying oil could provide significant savings to the food industry. This study aimed to enhance the quality of used sunflower oil by using chitosan aerogels (CA), which can be considered as
Feyza Nur Delice +5 more
openaire +2 more sources
Capsicum chinense as an African traditional vegetable: Culture, resilience, and opportunity
PLANTS, PEOPLE, PLANET, EarlyView.Capsicum chinense is central to everyday diets, cultural identity, and smallholder livelihoods across Sub‐Saharan Africa, yet remains overlooked in agricultural research and policy. This paper reframes C. chinense as a traditional, climate‐resilient vegetable shaped by centuries of farmer stewardship and cultural selection.
Derek W. Barchenger +1 more
wiley +1 more source
FoodsHigh-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO ...
Randy Adjonu +2 more
doaj +1 more source
Using art history to explore society's changing connections with agriculture
PLANTS, PEOPLE, PLANET, EarlyView.Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King +2 more
wiley +1 more source
Sustainable Development, EarlyView.ABSTRACT Food practices have evolved alongside industrialization and urbanization. Compared to earlier generations, modern individuals grow and cook food less often and consume more processed products, weakening awareness of food's natural origins. Three studies examined explanatory pathways linking food practices to pro‐environmentalism through the ...
Shu Tian Ng, Angela K.‐y. Leung
wiley +1 more source
Animal, 2013 The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries.
A. Tres +5 more
doaj +1 more source