Results 71 to 80 of about 20,509,901 (285)
Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
wiley +1 more source
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
doaj +1 more source
On-line monitoring of the transesterification reaction carried out in microreactors using near infrared spectroscopy [PDF]
, 2013 Biodiesel can be produced from vegetable oils, animal fats, and waste cooking oils by transesterification with ethanol (also called ethanolysis) in order to substitute fossil fuels.
Thiebaud-Roux, Sophie +4 more
core +1 more source
Future Postharvest and Food, EarlyView.Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani +2 more
wiley +1 more source
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
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
doaj
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
FoodsPolar compounds in repeatedly used frying oil pose significant health risks to consumers. This study aimed to develop an improved test kit for detecting polar compounds in used frying oils and to compare the distribution of polar compounds across ...
Rapeepan Yongyod, Anusak Kerdsin
doaj +1 more source
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
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 +1 more
openaire +5 more sources