Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

Several strategies have been studied to replace or decrease fat content in bakery products
aiming improving their nutritional profile. This paper reviewed the effect of different …

Drying is an important process that can impart a different flavor to dried fish. The differences
and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48 …

Flavor is a key attribute of fried oil that shows a critical correlation with temperature.
Therefore, selecting the appropriate temperature is important in preparing fried shallot oil …

Using natural antioxidants instead of synthetics ones has been the tendency for retarding
the oil deterioration during repeated deep frying process. Concerning this, the comparison …

Deodorization and umami enhancement are important challenges in promoting and
consuming fish products. The aim of this study was to establish whether exogenous addition …

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified
tapioca starch (MTS) through freeze-drying. A central composite design was used to …

To compare the oxidation products of four types of vegetable oils (palm oil, soybean oil
rapeseed oil, and flaxseed oil) during thermal processing, lipidomics, volatolomics and …

Quality of chia seed (Salvia hispanica L.) oil obtained by supercritical carbon dioxide (SC−
CO 2) is compared with Soxhlet extraction and commercial cold-pressed oil. Response …

Frying is commonly used by consumers, restaurants, and industries around the globe to
cook and process foods. Compared to other food processing methods, frying has several …