The Experts below are selected from a list of 192879 Experts worldwide ranked by ideXlab platform
Ibrahim Elmadfa - One of the best experts on this subject based on the ideXlab platform.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, W Luf, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 microg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 microg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in the polyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) and steaming (12 min) of salmon did not accelerate lipid Oxidation but significantly increased the content of COPs. The highest increase of COPs was found through steaming, mainly due to the longer heat exposure. The used frying oils did not influence the outcome; no significant difference between heat treatment with or without oil has been determined.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 μg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 μg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0....
Sabri Alsaghir - One of the best experts on this subject based on the ideXlab platform.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, W Luf, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 microg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 microg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in the polyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) and steaming (12 min) of salmon did not accelerate lipid Oxidation but significantly increased the content of COPs. The highest increase of COPs was found through steaming, mainly due to the longer heat exposure. The used frying oils did not influence the outcome; no significant difference between heat treatment with or without oil has been determined.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 μg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 μg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0....
Dong Liu - One of the best experts on this subject based on the ideXlab platform.
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combustion characteristics of single particles from bituminous coal and pine sawdust in o2 n2 o2 co2 and o2 h2o atmospheres
Energies, 2017Co-Authors: Kai Lei, Jin Cao, Rui Zhang, Dong LiuAbstract:Burning fuels in an O2/H2O atmosphere is regarded as the next generation of oxy-fuel combustion for CO2 capture and storage (CCS). By combining oxy-fuel combustion and biomass utilization technology, CO2 emissions could be further reduced. Therefore, this work focuses on investigating the combustion characteristics of single particles from bituminous coal (BC) and pine sawdust (PS) in O2/N2, O2/CO2 and O2/H2O atmospheres at different O2 mole fractions (21%, 30%, and 40%). The experiments were carried out in a drop tube furnace (DTF), and a high-speed camera was used to record the combustion processes of fuel particles. The combustion temperatures were measured by a two-color method. The results reveal that the particles from BC and PS all ignite homogeneously. Replacing N2 by CO2 results in a longer ignition delay time and lower combustion temperatures. After substituting H2O for N2, the ignition delay time is shortened, which is mainly caused by the steam gasification reaction (C + H2O → CO + H2) and steam shift reaction (CO + H2O → CO2 + H2). In addition, the combustion temperatures are first decreased at low O2 mole fractions, and then increased at high O2 mole fractions because the Oxidation Effect of H2O performs a more important role than its volumetric heat capacity and thermal radiation capacity. At the same condition, particles from PS ignite earlier because of their higher reactivity, but the combustion temperatures are lower than those of BC, which is owing to their lower calorific values.
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Combustion Characteristics of Single Particles from Bituminous Coal and Pine Sawdust in O2/N2, O2/CO2, and O2/H2O Atmospheres
MDPI AG, 2017Co-Authors: Kai Lei, Jin Cao, Rui Zhang, Dong LiuAbstract:Burning fuels in an O2/H2O atmosphere is regarded as the next generation of oxy-fuel combustion for CO2 capture and storage (CCS). By combining oxy-fuel combustion and biomass utilization technology, CO2 emissions could be further reduced. Therefore, this work focuses on investigating the combustion characteristics of single particles from bituminous coal (BC) and pine sawdust (PS) in O2/N2, O2/CO2 and O2/H2O atmospheres at different O2 mole fractions (21%, 30%, and 40%). The experiments were carried out in a drop tube furnace (DTF), and a high-speed camera was used to record the combustion processes of fuel particles. The combustion temperatures were measured by a two-color method. The results reveal that the particles from BC and PS all ignite homogeneously. Replacing N2 by CO2 results in a longer ignition delay time and lower combustion temperatures. After substituting H2O for N2, the ignition delay time is shortened, which is mainly caused by the steam gasification reaction (C + H2O → CO + H2) and steam shift reaction (CO + H2O → CO2 + H2). In addition, the combustion temperatures are first decreased at low O2 mole fractions, and then increased at high O2 mole fractions because the Oxidation Effect of H2O performs a more important role than its volumetric heat capacity and thermal radiation capacity. At the same condition, particles from PS ignite earlier because of their higher reactivity, but the combustion temperatures are lower than those of BC, which is owing to their lower calorific values
Ebrahim Razzazifazeli - One of the best experts on this subject based on the ideXlab platform.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, W Luf, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 microg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 microg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in the polyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) and steaming (12 min) of salmon did not accelerate lipid Oxidation but significantly increased the content of COPs. The highest increase of COPs was found through steaming, mainly due to the longer heat exposure. The used frying oils did not influence the outcome; no significant difference between heat treatment with or without oil has been determined.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 μg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 μg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0....
Karin Thurner - One of the best experts on this subject based on the ideXlab platform.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, W Luf, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 microg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 microg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in the polyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) and steaming (12 min) of salmon did not accelerate lipid Oxidation but significantly increased the content of COPs. The highest increase of COPs was found through steaming, mainly due to the longer heat exposure. The used frying oils did not influence the outcome; no significant difference between heat treatment with or without oil has been determined.
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Effects of different cooking procedures on lipid quality and cholesterol Oxidation of farmed salmon fish salmo salar
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Sabri Alsaghir, Georg Frisch, Karl-heinz Wagner, Karin Thurner, Ebrahim Razzazifazeli, Ibrahim ElmadfaAbstract:Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary Oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid Oxidation Effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the Oxidation process. The sum of cholesterol Oxidation products (COPs) increased after the heating processes from 0.9 μg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 μg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r2 = 0....
