Results 41 to 50 of about 2,568 (228)

Modelling the kinetics of water loss during deep-fat frying of potato particulates

Czech Journal of Food Sciences, 2014
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties
Pay-Yau Huang HUANG, Yi-Chung FU
doaj   +1 more source

Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial design ...
Adeyanju James Abiodun, Olajide John Oluranti, Oke Emmanuel Olusola, Hussein Jelili Babatunde, Ude Chiamaka Jane   +4 more
doaj   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks

Food Physics
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ...
Mayowa Saheed Sanusi, Mistura Oyindamola Abidogun, Elijah Ayilaran   +2 more
doaj   +1 more source

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts

Food Technology and Biotechnology, 2022
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić   +7 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying [PDF]

Egyptian Journal of Nutrition
ABSTRAC Deep-fat frying is the oldest and most popularly known food preparation method. The fried foods have a desirable flavor, color, and crispy texture, making them deep-fat fried foods and are very popular among consumers.
Somia A Ajab1, Azhari A Mohammed Nour2, Mohammad Salman Akhtar2, Abdulazeem A M Nour3, Jamaa M Abdulgadir3,   +4 more
doaj   +1 more source

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 more
wiley   +1 more source

Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks [PDF]

Shipin Kexue
This study investigated the impacts of different intermittent deep fat frying cycles on the physiochemical properties, flavor, and polycyclic aromatic hydrocarbons (PAHs) of fried chicken drumsticks. The results indicated that as frying cycles increased,
JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai
doaj   +1 more source

Forecasting Volatility of Commodity, Currency, and Stock Markets: Evidence From Markov‐Switching Multifractal Models

Journal of Forecasting, EarlyView.
ABSTRACT This paper adopts a bivariate Markov‐switching multifractal (BMSM) model to reexamine comovement in SV between commodity, foreign exchange (FX), and stock markets. After the 2007–2008 global financial crisis understanding volatility linkages and the correlation structure between these markets becomes very important for risk analysts, portfolio
Ruipeng Liu, Mawuli Segnon, Oguzhan Cepni, Rangan Gupta   +3 more
wiley   +1 more source