Results 41 to 50 of about 2,043 (190)

The planktonic food web in the Gulf of Naples based on the analysis of carbon and nitrogen stable isotope ratios

Marine Ecology, EarlyView., 2023
Abstract Plankton play a key role in marine food webs by producing and transferring organic matter and energy to higher trophic levels. To define the trophic structure and interactions within the planktonic communities in the Gulf of Naples, we determined carbon and nitrogen stable isotope ratios in particulate organic matter (POM, <20 μm ...
Louise Merquiol, Maria Grazia Mazzocchi, Isabella D'Ambra   +2 more
wiley   +1 more source

NO NĀ PUA: Exploring the feasibility of culture‐based social prescribing on firefighters' wellbeing in Hawaiʻi

American Journal of Community Psychology, EarlyView.
Abstract Firefighters face an array of stressors due to the demands of their occupation, leading to a high prevalence of mental health challenges. Social prescribing represents a novel approach to healthcare that emphasizes a holistic view of health and wellbeing.
Janice Ikeda, Margary Martin, Misty Pacheco   +2 more
wiley   +1 more source

Quality changes of Pleurotus eryngii during vacuum frying

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying ...
Lin Fang, Ai-qing Ren, N. Bolgova, M. Samilyk, V. Sokolenko   +4 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

Prediction of Water Loss During Potato Vacuum Frying Process

Jurnal Rekayasa Kimia & Lingkungan, 2007
Vacuum frying may be a good alternative for the production of dehydrated fruit and vegetable slices. In this study, a relationship between water losses with frying time during vacuum frying process of potato chips has been developed.
Muhammad Dani Supardan, Satriana Satriana   +1 more
doaj   +2 more sources

Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

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

Inverse Vulcanized Sulfur Polymer Composites From Poultry‐Industry Products and Lignocellulosic Biomass Waste

Journal of Applied Polymer Science, EarlyView.
This work explores the use of various fillers, including eggshell powder, feather meal, peanut hulls, and sawdust to reinforce a base binder GFS90 (comprised of 90 wt.% sulfur, 5 wt.% chicken fat, and 5 wt.% sunflower oil). The resulting composites showed impressive compressive strengths ranging from 15.3 to 36.2 MPa, making them a potential ...
Bárbara G. S. Guinati, Katelyn A. Tisdale, Rashmi N. Jayasinghe, Nicholas B. Ames, Ashlyn D. Smith, Rhett C. Smith   +5 more
wiley   +1 more source

Vacuum impregnation pre-treatment: A novel method for incorporating mono- and divalent cations into potato strips to reduce the acrylamide formation in French fries

Open Chemistry, 2023
The effect of different vacuum impregnation (VI) pre-treatments of potato strips [in water (control), NaCl, KCl or CaCl2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying in sunflower oil at 175°C for 5 min was ...
Cirit Berkay, Canbay Hale Seçilmiş, Gürsoy Oğuz, Yilmaz Yusuf   +3 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

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
wiley   +1 more source