Results 41 to 50 of about 212,937 (312)

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

Lipid metabolism in experimental animals

Grasas y Aceites, 1998
Publications are scarce in the way in chich metabolic processes are affected by the ingestion of heated fats used to prepare food. Similarly studies measuring metabolic effects of the consumption on fried food are poorly known.
Francisco J. Sánchez-Muñiz, Carmen Cuesta   +1 more
doaj   +1 more source

Minerals

Grasas y Aceites, 1998
The possible changes in the mineral composition of food during frying could be the consequence of losses by leaching, or changes in concentrations caused by exchanges between the food and culinary fat of other compounds.
M. P. Vaquero
doaj   +1 more source

Bio-Detergent oil derivative used frying

Publicaciones e Investigación, 2011
Currently, the global trend towards sustainable development for environmental friendly products such as biosurfactants shows an excellent performance. Anionic surface active agents can be produced from renewable natural raw materials such as vegetable oils mainly derived from palm oil.
Torres Ortega, Alfonso Jesús, Morales Pedraza, Nelly   +1 more
openaire   +5 more sources

Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles

Food chemistry: X, 2023
Highlights • Palm oils with tea polyphenols or TBHQ were used for batch frying of instant noodles.• The addition of tea polyphenols (TPs) or TBHQ inhibited deterioration of palm oils.• The addition of TPs or TBHQ reduced tocopherols and tocotrienols ...
Jun Li, Fang Yuan, Jiayou Teng, Fang Li, Penghui Zhou, Yanlan Bi   +5 more
semanticscholar   +1 more source

Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

Molecules, 2021
The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines.
Wei Liu, Zhaoyu Yang, Lili Shi, Ziyu Cui, Yun Li   +4 more
doaj   +1 more source

Intensified processes for FAME production from waste cooking oil: a technological review [PDF]

, 2013
This article reviews the intensification of fatty acid methyl esters (FAME) production from waste cooking oil (WCO) using innovative process equipment. In particular, it addresses the intensification of WCO feedstock transformation by transesterification,
Aubin, Joelle, Mazubert, Alex, Poux, Martine   +2 more
core   +3 more sources

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

Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron

Food Chemistry Advances
This study aimed at assessing the frying practices, oils quality used by street vendors of fried meat in Bamenda and also develop natural absorbents to regenerate oils after frying. 31 vendors were interviewed on frying practices.
Gires Boungo Teboukeu, Aphrodite Tchewonpi Choumessi, Audrey Akaanie Andongatei, Fabrice Tonfack Djikeng, Ronice Zokou, Clifford Boubga, Lifoter Kenneth Navti   +6 more
doaj   +1 more source

Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2018
Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils)  was aimed after the frying process with different frying material used (potato and pepper).
Nurhan Uslu, Mehmet Musa Özcan
doaj