Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.08.070
Abstract: The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol… read more here.
Keywords: coconut milk; mackerel; king mackerel; pan fried ... See more keywords
Effect of Hydrocolloid Type and Level on PhIP Formation, Lipid Oxidation, and Protein Oxidation in Pan-Fried Chicken Patties.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of food science"
DOI: 10.1111/1750-3841.70657
Abstract: This study investigated the impact of the addition of different types and concentrations (0%, 0.5%, 1%, and 1.5% w/w) of hydrocolloids, including carboxymethyl cellulose (CMC), chitosan (CH), gum arabic (GA), kappa-carrageenan (KC), starch (ST), and… read more here.
Keywords: fried chicken; pan fried; level; oxidation ... See more keywords
Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27113593
Abstract: This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan,… read more here.
Keywords: yellow cattle; steaks different; cattle breeds; pan fried ... See more keywords
Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules28010165
Abstract: There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on… read more here.
Keywords: quality; sheep meat; black tibetan; pan fried ... See more keywords