Results 71 to 80 of about 15,801 (252)

Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran [PDF]

, 2019
Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation
Fiore, Alberto, Ghasemi, Sajad, Shakeri, Fatemeh, Shakeri, Somayeh, Troise, Antonio Dario   +4 more
core   +2 more sources

Flexible Memory: Progress, Challenges, and Opportunities

Advanced Intelligent Discovery, EarlyView.
Flexible memory technology is crucial for flexible electronics integration. This review covers its historical evolution, evaluates rigid systems, proposes a flexible memory framework based on multiple mechanisms, stresses material design's role, presents a coupling model for performance optimization, and points out future directions.
Ruizhi Yuan, Sen Chen, Minghui Guo, Ziliang Cui, Yujie Du, Jing Liu   +5 more
wiley   +1 more source

The impact of various factors on the quality of vacuum-fried Grey Oyster Mushrooms (Pleurotus ostreatus)

Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ
Post-harvest mushroom processing faces numerous limitations, lacking diversity and failing to meet consumer preferences. Concurrently, instant edible mushrooms have become a trend in the fast-food industry.
Trương Bình Nguyên, Phạm Thị Thanh Thảo   +1 more
doaj   +1 more source

Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing

CyTA - Journal of Food, 2020
This study aimed to evaluate the taste profile of traditional Chinese Fuliji Red-cooked Chicken (FRCC) in five processing steps, consisting of raw, frying, stewing, vacuum-packaging and sterilization by measuring sodium chloride (NaCl), sugar, free amino
Guoyuan Xiong, Luyang Xia, Xueqin Gao, Xinxiang Zong, Jun Qi, Jingmin Jia   +5 more
doaj   +1 more source

Kajian Rekayasa Proses Penggorengan Hampa dan Kelayakan Usaha Produksi Keripik Pisang [PDF]

, 2011
Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical ...
Budiastra, I. W. (I), Hasbullah, R. (Rokhani), Wijayanti, R. (Ruri)   +2 more
core  

Quality and safety driven optimal operation of deep-fat frying of potato chips [PDF]

, 2013
10 páginas, 10 figuras, 1 tablaIncreasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as
Arias-Méndez, Ana, Balsa-Canto, Eva, Datta, Ashim K., Warning, Alexander   +3 more
core   +1 more source

Acrylamide formation in potato products [PDF]

, 2006
End of Project ReportAcrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato
Brunton, Nigel, Butler, Francis, Cummins, Enda, Danaher, Martin, Gormley, Ronan T., O'Keeffe, Michael   +5 more
core  

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Developing Sous Vide/Freezing Systems for Ready-Meal omponents [PDF]

, 2005
End of project reportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
Bourke, Paula, Carbonell, Serge, Gormley, Ronan T., O'Beirne, David, Oliveira, Jorge, Tansey, Fergal   +5 more
core  

The removal of thermally aged films of triacylglycerides by surfactant solutions [PDF]

, 2013
Thermal ageing of triacylglycerides (TAG) at high temperatures produces films which resist removal using aqueous surfactant solutions. We used a mass loss method to investigate the removal of thermally aged TAG films from hard surfaces using aqueous ...
B-H Chen, B-H Chen, CA Miller, CP Tan, CP Tan, E Choe, EJ Alameda, EJ Alameda, EJ Alameda, EP Kalogianni, JP Guthrie, K Gotoh, KH Raney, M Tsubouchi, OC Johnson, P Mukherjee, Paul D. I. Fletcher, PS Hess, T Hilditch, Timothy S. Dunstan, VW Reid, WJ Muizbelt, WR Lewis   +22 more
core   +1 more source