Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1570992
Abstract: ABSTRACT Freshwater fishes contain long chain omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) of highest nutritional value. PUFAs in fish are susceptible to oxidative damage during processing and subsequent storage. Sardines (Rastrineobola argentea) are an… read more here.
Keywords: lipid oxidation; acid; sun dried; deep fried ... See more keywords
Rapid and nondestructive analysis of deep-fried taro chip qualities using near infrared spectroscopy
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Near Infrared Spectroscopy"
DOI: 10.1177/0967033516686655
Abstract: The objective of this study was to use near infrared spectroscopy to determine the moisture and fat content, color properties and maximum force of break of deep-fried taro chips as a rapid and non-destructive technique.… read more here.
Keywords: infrared spectroscopy; deep fried; near infrared; spectroscopy ... See more keywords
Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
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DOI: 10.3390/foods11193083
Abstract: In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic… read more here.
Keywords: formation starch; frying; starch; starch lipid ... See more keywords