Determination of acrylamide in plantain and cassava chips through solid‐phase microextraction and gas chromatography with flame ionisation detection
WY Díaz‐Ávila, FJ Castellanos‐Galeano… - … Journal of Food …, 2024 - Wiley Online Library
A robust method for analysing acrylamide in plantain and cassava snacks was developed
using SPME and GC‐FID. Optimised via Box–Benkhen design, the method met European …
using SPME and GC‐FID. Optimised via Box–Benkhen design, the method met European …
Optimization of Texture and Quality of Deep-Fried Prawn Chips Using Response Surface Methodology
S Arunachalam, D Rajan… - Journal of Culinary …, 2024 - Taylor & Francis
The present study aims to optimize the formulation and frying conditions of Asian-popular
prawn chips to reduce the oil uptake and improve the quality of chips. The pregelatinized …
prawn chips to reduce the oil uptake and improve the quality of chips. The pregelatinized …
[HTML][HTML] Quality attributes of traditional food from blends of rice flour and jaggery syrup under different frying conditions
S Sivaranjani, SM Singh - Journal of Agriculture and Food Research, 2024 - Elsevier
Traditional foods are indigenous to the locality, and there are no standard preparation steps
provided. Ariselu is a deep-fat fried product generally made up of rice flour and jaggery …
provided. Ariselu is a deep-fat fried product generally made up of rice flour and jaggery …
[HTML][HTML] Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips
AT Omidiran, OJ Odukoya, OO Akinbule… - Food Chemistry …, 2023 - Elsevier
The effect of microwave-assisted drying (MAD) and deep-fat frying conditions on moisture
and oil contents, hardness, chewiness, and colour (L*, a*, and b*) attributes of orange-flesh …
and oil contents, hardness, chewiness, and colour (L*, a*, and b*) attributes of orange-flesh …
Effect of Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting (Micromesistius Poutassou)
AT Omidiran, DI Adesanya, OO Akinbule… - Journal of Culinary …, 2024 - Taylor & Francis
Fish is a good source of protein and plays an important role in fighting hunger and
malnutrition. Effect of frying temperature (150° C, 160° C, 170° C), frying time (4, 5, 6 min) …
malnutrition. Effect of frying temperature (150° C, 160° C, 170° C), frying time (4, 5, 6 min) …