Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …

Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-
to-eat product. Several frying techniques have been employed viz., deep fat, microwave …

Air-frying (AF) is a novel method of producing low-fat containing fried foods using hot-air.
This study investigated the effects of AF parameters on mass-transfer, texture, surface …

Investigating the extraction of bioactive compounds represents a hopeful direction for
maximizing the value of longan fruit byproducts. This study explored the influence of …

The objective of current research was to measure the amount of acrylamide in falafel
samples by GC–MS (Gas chromatography–mass spectrometry) technique. The results …

During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes
influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there …

Background Air frying has garnered consumers' attention as an alternative method to deep-
fat frying as it does not require oil addition. However, this technology provides a prooxidant …

In the present investigation deep fat fried product, gluten free pan cake was formulated using
joha rice flour and hydrocolloids namely gum arabica and xanthan gum at a temperature of …

The present study was focused on the optimization of process parameters and quality
characterization of Khaja. A full factorial design 53 was applied using different levels of fat …

The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125,
0.250 and 0.50%(7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 …