Results 51 to 60 of about 15,801 (252)
Advanced Healthcare Materials, EarlyView.This study introduces an innovative approach to treating intervertebral disc degeneration using ultrasound‐triggered in situ hydrogel formation. Proof‐of‐concept experiments using optimized biomaterial and ultrasound parameters demonstrate partial restoration of biomechanical function and successful integration into degenerated disc tissue, offering a ...
Veerle A. Brans +11 more
wiley +1 more source
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 +2 more
wiley +1 more source
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 +3 more
doaj +1 more source
Variasi Ketebalan Irisan, Jenis Minyak dan Suhu Penggorengan terhadap Rasa dan Kerenyahan Keripik Apel yang Diolah dengan Vaccum Frying [PDF]
, 2017 Poncokusumo is a village in East Java which most of the people work as a farmer. One of it\u27s comodities was apple fruit, and the products that have being popular now was apple\u27s chips. Nowdays people usually use vaccum friying technology to produce
Mistianah, M. (Mistianah) +2 more
core +1 more source
On the possibility of non-fat frying using molten glucose [PDF]
, 2014 Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging ...
Al-Khusaibi, Mohammed +2 more
core +1 more source
Advanced Materials Technologies, EarlyView.Recent research on laser‐processed cermets and cemented carbides highlights significant advancements, yet a notable paucity of studies and persistent challenges remain. Efforts are increasingly focused on developing low‐cost, environmentally friendly cermets as alternatives to conventional materials.
Himanshu Singh Maurya +2 more
wiley +1 more source
Study of optimum conditions for vacuum frying carambolas
food preservation science, 2005 The effects of various frying parameters on the quality of vacuum-fried carambolas were investigated. The three-variable three-level fractional factorial design response surface methodology was used to combine the operation conditions, and process variables including syrup-soaking time, frying temperature and frying time.
CHIH-YAO Hou +4 more
openaire +2 more sources
Advanced Materials Technologies, EarlyView.A novel sample holder compatible with the Zeiss Lightsheet 7 microscope improves imaging of spheroids embedded in collagen matrices. By enabling dual‐sided illumination, it enhances image quality and quantitative analysis of migrating cells. This method advances 3D light sheet microscopy for studying tumor invasion and therapeutic responses.
Masoumeh Mohamadian Namaqi +5 more
wiley +1 more source
Model Perubahan Warna Keripik Buah Selama Penggorengan Vakum [PDF]
, 2011 The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the ...
Hastuti, P. (Pudji) +3 more
core
Use of vacuum-frying in chicken nugget processing
Innovative Food Science & Emerging Technologies, 2014 The goal of this research was to test vacuum-frying as an alternative process in order to make fried chicken nuggets healthier. The compositional, textural and sensory properties of vacuum-fried chicken nuggets (130, 140 and 150 ºC) were evaluated and compared with the properties of deep-fat-fried nuggets (165 ºC) at 0, 2, 4, 6 and 8 min.
M. Rocío Teruel +4 more
openaire +2 more sources