Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 21 for “"Fried foods"”.
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Removing Oil from Fried Foods via Mechanical Process
<p>Fried foods are delicious and enjoyed by almost everyone. However, they are not the healthiest foods to eat because of the amount of oil they contain. This thesis, sponsored by Moaero Company founder, Mr. Harrish Bhutani, intends to determine whether a simply designed centrifuge system can …
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Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
… desirable textural characteristics of breaded fried foods. Consumers often judge the quality of breaded fried foods based on the perceived crispness of the product. Furthermore, today's consumers are showing increasing concern over fat intake. As a result, there is great interest in being able …
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The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
Fried foods are popular around the world. They are also high in fat and considered unhealthy by many people. Reducing the fat content of fried food may allow for even more growth in their popularity, while allowing for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have …
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Determination of Crispness in Breaded Fried Chicken Nuggets Using Ultrasonic Technique
… signify freshness and high quality in breaded fried foods. Though many approaches to instrumental measurement of crispness have been made, the best measurements are still inconclusive. There is no reliable method available that can accurately measure and quantify crispness in breaded fried …
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Effects of consuming thermally abused frying oil on breast cancer metastasis
Deep-fried foods are a significant source of dietary calories and their consumption is associated with breast cancer (BC) risk. Deep-frying food deteriorates oil through numerous physical, chemical and oxidative reactions, leading to the development of thermally abused frying oil (TAFO). These …
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Development of finish cooking methods for producing low-fat breaded cheese sticks
Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded …
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Effect of Modified Starch on Bake-Only Chicken Nuggets
… become increasingly focused on healthier items. Fried foods especially are actively pursuing non-fried alternatives to attract health conscience consumers. This study investigated the bake-only chicken nugget formulation in attempts to provide characteristics of fried items. Starch was hydrolyzed …
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Food and Nutrition-Related Beliefs, Attitudes, Practices, and Perceived Needs of Food Stamp Recipients in Virginia
… attempted were decreasing consumption of fat and fried foods and reducing portion sizes. Most of the reasons for attempting those behavior changes involved a desire for weight loss. Prevalent nutrition education interests were low-fat cooking and child nutrition. Results of the 24-hour food recall …
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Perfil antropométrico e hábitos alimentares dos estudantes de nutrição
… there is an increase over the periods and the fried foods and decreases as the consumption of sugar / sweets there is a higher consumption at the beginning. In conclusion, we observed a good profile anthropometric and food consumption as there are variations on the appropriateness and …
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Experimental verification of transport phenomena during frying of foods
… coefficient and mechanical properties of fried foods. The measured properties and variables were used in a Hybrid Mixture Theory based model solved using the finite element method to elucidate the phenomena affecting fat uptake. This provided further clarity on mechanisms involving fat …
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
Oil content is an important quality attribute in fried products. Oil uptake is influenced by several interdependent factors that define the final oil content in a fried product. In this study microwave frying was investigated for its potential in reducing fat content of fried foods. A comparative …
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Investigating relationships between maternal micronitrient intakes, dietary patterns and alcohol consumption during pregnancy
… and vegetables, and high intakes of processed, fried foods, which showed weak correlation with important micronutrients. Women in quartile one for vitamin E intake, who reported binge drinking, were significantly more likely to have a SGA baby compared to women in other quartiles who also …
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The determinants of obesity among students of the University of Venda, Limpopo Province, of South Africa
… high consumption of refined carbohydrates, fast-foods/snacks food/processed foods and fried foods; thus the eating practice can be seen as unhealthy. Participants engaged in physical activities, however, they are inconsistent in engaging in physical activities. Moreover, there was statistica! …
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Análise das condições de saúde de agentes comunitários de saúde : relação com perfil nutricional e capacidade para o trabalho.
… cereals (91,4%), meat and eggs (6 7, 5%), fried foods and processed meats (63 ,8%), sweets and soft drinks (59,5%) and fat (76, 7%), and non - regular vegetables (63, 2%) and dairy (81%). The non - regular consumption of fruits w as higher in the overweight (84, 5%). Mo st ACS showed good …
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Caracterização da microbiota intestinal, perfil inflamatório e integridade da barreira gastrointestinal de crianças diagnosticadas com transtorno do espectro autista
… level of processing and nutritional quality of foods consumed on the day prior to fecal sample collection. Additionally, blood samples were used to isolate polymorphonuclear cells (PBMCs) and measure TNF-α, IL-6, and IL1-β levels after exposure to lipopolysaccharides (LPS) (1μg/ml) and …
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Microstructural and fluid transport properties of potatoes during frying
… oil uptake and moisture loss during frying of foods. Besides, permeability is also an important physical property for studying the transport mechanisms of porous foods when pressure driven flow is involved. Food processes like frying, drying, solvent extraction, microwave heating, baking, …
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Food processing modulation on breast cancer
… purified isoflavones, which may explain why soy foods prevent isoflavones-induced stimulation of MCF-7 tumor growth in athymic nude mice. Future study will be conducted to characterize the composition of the bioactive components other than isoflavones in the soy flour diet, and their anticipated …
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Formation and transport of undesirable compounds during repeated deep frying
… abused Frying oil (TAFO). Consumption of foods fried with TAFO may have various adverse health outcomes due to the accumulation of undesirable compounds. In response to consumers’ demands of healthy food, efforts are made to optimize frying parameters aiming at reducing undesirable frying …
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Nutrition and the GI microbiota in children with autism spectrum disorder and impact on symptom severity
… Ruminococcus. DP-2, characterized by intakes of fried foods, Kid’s meals, condiments, protein foods, snacks and starchy foods, was associated with higher abundance of Barnesiellaceae, Alistipes, and lower abundance of Streptophyta as well as higher concentrations of propionate, butyrate, …
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Use of Extraction Technologies in Food Safety Studies
… cookware (new or used) may leach into foods under common cooking conditions (175 °C and 20 min). However, no attempt was made to correlate this data to PFOA levels found in fried foods or the average diet. Overall, the proposed method was an efficient, accurate, and precise method that …
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