Results 41 to 50 of about 15,801 (252)
Terahertz time-domain spectroscopy of edible oils. [PDF]
, 2017 Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz ...
Abbott, Derek +2 more
core +2 more sources
Shipin gongye ke-jiVacuum-fried products were prepared with macadamia kernels as raw material. Single factor experiment and response surface Box-Behnken test were used to optimize the vacuum frying process of macadamia kernels.
Kechang HUANG +7 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 +2 more
core +3 more sources
Pengaruh Suhu dan Waktu Penggorengan terhadap Mutu Keripik Nanas Menggunakan Penggoreng Vakum [PDF]
, 2017 Produksi buah nanas (Ananas comosus) yang relatif tinggi dan umur simpan yang relatif pendek menjadi alasan dilakukan diversifikasi produk nanas, sehingga dapat menambah nilai jual dan memperpanjang umur simpan buah.
Tumbel, N. (Nicolas)
core +2 more sources
Modular Assembly of Dynamic Polymer Networks From Heteroaffinity Cross‐Links to Multivalent Proteins
Angewandte Chemie, EarlyView.This study develops a method to modularly assemble oligomeric binding proteins, like streptavidin, using heterobifunctional cross‐linkers that have both a strong‐ and a weak‐affinity binding moiety. These dynamic cross‐linkers enable the assembly of polymer networks with unique meta‐stable nonequilibrium topologies, and that exhibit chemically tunable ...
Tianyue Dai +6 more
wiley +2 more sources
A comparative study of the characteristics of French Fries produced by deep fat frying and air frying [PDF]
, 2015 Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts ...
Ahromrit, A. +5 more
core +1 more source
Backbone Heterojunction Photocatalysts for Efficient Sacrificial Hydrogen Production
Advanced Functional Materials, EarlyView.Herein, a ‘single‐component’ organic semiconductor photocatalyst is presented in which a molecular donor is bonded to a polymer acceptor. The resultant material demonstrates exceptional photocatalytic activity for hydrogen evolution in aqueous triethylamine with an outstanding external quantum efficiency of 38% at 420 nm.
Richard J. Lyons +11 more
wiley +1 more source
Brazilian Journal of Food Technology, 2020 Health concerns with the consumption of high-fat products and with respect to the intake of fibre are important for consumers. Vacuum frying process is an alternative frying process that increases the quality of foods.
María Gabriela Vernaza, Yoon Kil Chang
doaj +1 more source
Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour [PDF]
, 2015 The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated ...
Adebowale, Abdul-Rasaq A. +7 more
core +1 more source
Physicochemical Properties Changes of Donuts During Vacuum Frying
International Journal of Food Properties, 2006 Vacuum frying was explored to cook donuts and compared to the conventional atmospheric frying. A temperature of 190°C was used for atmospheric frying. Three vacuum levels (3, 6, and 9 kPa vacuum) with three temperature levels (150, 165, and 180°C) were used for vacuum frying.
K. J. Tan, G. S. Mittal
openaire +1 more source