Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9939
Abstract: BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds which play a significant role in the characteristic aroma of deep-fat fried foods. RESULTS Phospholipids extracted from hen egg yolks were added into… read more here.
Keywords: deep fat; fat frying; frying odorants; food ... See more keywords
Deep fat frying of foods: A critical review on process and product parameters
Sign Up to like & getrecommendations! Published in 2019 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2019.1688761
Abstract: Abstract Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum internal temperature is attained. Deep fried foods are hot and crispy on the outside and cooked safely in… read more here.
Keywords: deep fat; product; frying foods; process ... See more keywords
Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.67321
Abstract: Abstract Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of the consumer. The influence of… read more here.
Keywords: heterocyclic aromatic; fat frying; haas; deep fat ... See more keywords
Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods
Sign Up to like & getrecommendations! Published in 2023 at "Materials"
DOI: 10.3390/ma16041541
Abstract: The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different… read more here.
Keywords: fat frying; structure; texture; hot air ... See more keywords