Global ETD Search
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Showing 1 to 6 of 6 for “"fat uptake"”.
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
… 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 analysis of …
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Experimental verification of transport phenomena during frying of foods
… were performed to measure moisture loss, fat uptake, heat transfer 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 …
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Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
… consumers are showing increasing concern over fat intake. As a result, there is great interest in being able to enhance the crispness and reduce the fat uptake in breaded fried foods without sacrificing other quality attributes. To achieve these goals, modifications to both frying equipment and …
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The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
… 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 both been shown …
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In vitro evaluation of the enzyme inhibition and membrane permeation properties of benzophenones extracted from honeybush
… One mechanism through which glucose and fat uptake can be controlled by honeybush tea is enzyme inhibition in the gastrointestinal tract. The aim of this study was to determine the enzyme inhibition (i.e. lipase and α-glucosidase) effect of crude honeybush extracts, benzophenone rich …
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Skeletal Muscle Substrate Metabolism following a High Fat Diet in Sedentary and Endurance Trained Males
… lipotoxicity caused by an impaired regulation of fat uptake and oxidation is postulated to disrupt insulin signaling and lead to skeletal muscle IR. High dietary saturated fat intake results in reduced basal fat oxidation and a resistance to switching to carbohydrate oxidation during …