Deep-fat frying is a widely discussed topic globally in the field of food processing due to the
growing consumer demand. These foods are known for their appealing outer appearance …

Deep-fat frying at 180° C or above is one of the most common food processing methods
used for preparing of human kind foods worldwide. However, a serial of complex reactions …

Background Deep-fat frying is one of the most popular food processing methods worldwide.
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …

Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method
has great impact on eating quality of meat, and energy consumption is important parameter …

Production of high-quality fried foods with low oil content receives considerable attention
from consumers and producers. The effects of electric field frying (EFF) and conventional …

The growing awareness of consumers means that new products are sought after, which,
apart from meeting the basic demand for macronutrients and energy, will have a positive …

The aim of the study was to determine the stability and heat resistance of extra premium
olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from …

Acrylamide is formed from reducing sugars and asparagine during the preparation of French
fries. The commercial preparation of French fries is a multistage process involving the …

Deep-fried foods (eg, French fries, potato/veggie crisps) are popular among consumers.
Recently, there has been an increased interest in the application of Pulsed Electric Fields …

The deep fat frying of food involves simultaneous heat and mass transfer between the food
product and surrounding oil and hence the frying operation is complex in nature. Heat is …