Results 41 to 50 of about 4,249 (180)
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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Geophysical Monograph Series, Page 263-304., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
Jessica H. Whiteside +3 more
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Valorization of Used Frying Oils via Enzymatic Alcoholysis
Sustainable ChemistryIn this paper, batch stirred-tank alcoholysis reactions of used and refined sunflower oils were performed with n-octyl, myristyl, cetyl, oleyl, and stearyl alcohols using immobilized lipases Novozym 435 and Lipozyme IM as catalysts.
Abderrahim Bouaid
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Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.
Grasas y Aceites, 1999 The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations.
John Tsaknis +4 more
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Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
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Food Biomacromolecules, EarlyView.Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu +6 more
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Journal of Food Quality and Hazards Control, 2020 Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods ...
R. Kumar +3 more
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Food Science of Animal Resources, 2020 Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork.
Jung Min Park, Jong Ho Koh, Jin Man Kim
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Journal of Forecasting, EarlyView.ABSTRACT This paper adopts a bivariate Markov‐switching multifractal (BMSM) model to reexamine comovement in SV between commodity, foreign exchange (FX), and stock markets. After the 2007–2008 global financial crisis understanding volatility linkages and the correlation structure between these markets becomes very important for risk analysts, portfolio
Ruipeng Liu +3 more
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Detection of the presence of used frying oil as raw material in biodiesel production
Grasas y Aceites, 2008 The detection of compounds giving information on the use of used frying oils as raw material in the production of biodiesel is of interest to guarantee the quality of the product.
M. V. Ruiz Méndez +3 more
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