Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions
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DOI: 10.1002/ejlt.202300194
Abstract: (E,E)‐2,4‐Decadienal is an important product of deep‐frying systems and is regarded as a health hazard. The present study investigated the formation of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions, including types of deep‐frying oils,… read more here.
Keywords: deep fried; decadienal deep; deep frying; fried dough ... See more keywords
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
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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