Results 51 to 60 of about 20,509,901 (285)
UPLC/Q-TOF MSMS data of different heated vegetable oils and used frying oils
, 2020 Data accompanied with the paper "UPLC/Q-TOF MSMS data of different heated vegetable oils and used frying oils".The data consists of :UPLC/Q-TOF MSMS data of all heated and unheated oils; the difference variables of 8 different edible oil before
Wang, M (via Mendeley Data)
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates the causal mechanisms by which responsible leadership (RL) promotes sustainable agritourism development in the Mekong Delta, Vietnam. Using focus groups and multiple case studies across five exemplary agritourism operations, we examine how RL operates across multiple levels to influence sustainable agritourism outcomes.
Giang N. T. Nguyen, Heidi Wechtler
wiley +1 more source
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
NAJFNRBackground: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes.
Farida Benmeziane, +2 more
doaj +1 more source
Tropical Agricultural Research, 2017 The effect of extracts of pomegranate (Punica granatum L.) peel, rosemary and oregano on the oxidative stability of Coconut Oil (CO), Virgin Coconut Oil (VCO), Palm oil (PO), Sunflower Oil (SO) and Sesame Oil (SSO) during deep frying (170 ± 5 °C/10 min ...
T. P. Hemachandra +2 more
doaj +1 more source
FoodsEdible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying—a common cooking method—and with prolonged light exposure due to chemical reactions such as hydrolysis, oxidation, and ...
Anna Meike Freis, S. P. B. Vemulapalli
semanticscholar +1 more source
Review of CFD modelling techniques for single‐phase and multiphase flow in static mixers
The Canadian Journal of Chemical Engineering, EarlyView.This review synthesizes computational fluid dynamics (CFD) approaches for static mixers, linking hydrodynamics to pressure drop, particle/droplet distributions, mixing metrics, and heat‐transfer performance to guide modelling choices and design decisions. Abstract Static mixers enable compact and low‐energy intensification.
Jussan Jaeger +7 more
wiley +1 more source
Molecules, 2021 Hierarchical crystals with short diffusion path, conventional microcrystals and nanocrystals of ZSM-5 zeolites were used for biodiesel production from waste frying oils and were assessed for their catalytic activity in regard to their pore structure and ...
Elyssa G. Fawaz +3 more
semanticscholar +1 more source
Perspectives in biomedicine: Superfoods and antioxidant power classification
The Canadian Journal of Chemical Engineering, EarlyView.Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley +1 more source
Analysis of used frying fats for biodiesel production
Grasas y Aceites, 2008 Used frying fats and oils with highly variable and uncontrolled quality are used for the production of biodiesel . The objective of this study was to define the analytical methods useful to obtaining information on the quality of the used frying oils as ...
M. V. Ruiz-Méndez +3 more
doaj +1 more source