Results 131 to 140 of about 2,105 (182)

Waste-to-Biofuel Conversion: Hydrodeoxygenation of Frying Oil over NiMoS₂/Al₂O₃ for the Production of Renewable Hydrocarbons. [PDF]

ACS Omega
Ferreira LEM, Rossa V, Vasconcelos S, Vieira Viêgas C, Díaz GC, Cardoso WR, Lima TM, Cruz YR, Aranda DAG.   +8 more
europepmc   +1 more source

Effect of Packaging Method (Under Vacuum vs. Air) on Quality and Shelf Life of Carp (<i>Cyprinus caprio</i>) Fish Balls Stored at Fridge for 14 Days. [PDF]

Molecules
Kaliniak-Dziura A, Kowalczyk M, Ziomek M, Skałecki P, Domaradzki P, Poleszak E, Szponar J, Florek M.   +7 more
europepmc   +1 more source

Effects of different thermal processing methods on the flavor and precursor substances of the <i>longissimus dorsi</i> muscle in the "Duroc × Landrace × Yorkshire" ternary hybrid pigs. [PDF]

Food Chem X
Yuan X, Tang J, Zhang Y, Fang Z, Yang Y, Han G, Hui T.   +6 more
europepmc   +1 more source

Effects of Common Cooking Methods on Total Mercury and Methylmercury in Sardines and Sprats. [PDF]

Foods
Smid P, Praus L, Lampova B, Orsak M, Kopec A, Doskocil I.   +5 more
europepmc   +1 more source

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source

Enhancing the solubility of daidzein in soybean oil via ultrasound-assisted magnetic stirring: Impacts on oil storage stability and thermal loss during French fries preparation. [PDF]

Food Chem X
Wang T, Chen S, Li W, Dong M, Shen S, Wang M, Wang H, Zhao Y.   +7 more
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Effects of different cooking methods on processing and digestive properties of broiler chicken breast. [PDF]

Poult Sci
Yang C, Ma C, Jin L, Chen L, Xing L, Zhang W.   +5 more
europepmc   +1 more source

Moisture Sorption Behavior of Potato Crisps and Biscuits. [PDF]

J Food Sci
Renshaw RC, Robinson JP, Kingman SW, Dimitrakis GA.   +3 more
europepmc   +1 more source

New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products. [PDF]

Foods
Yin M, Wang X.
europepmc   +1 more source