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 …

Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Background Deep-fat frying is a common cooking method where fat or oil is used as the heat
transfer medium, in direct contact with the food at a temperature above the boiling point of …

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 …

Fruits are indispensable for a balanced and healthy diet. However, their environmental
impacts remain largely unknown. Using a life cycle approach, this work estimates for the first …

Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …

Deep-fat frying is one of the most used methods to obtain fried food. However, alternative
methods are sought to get fried products with lower fat content, but with similar attributes. In …

Heat and mass transfer phenomena take place during frying cause physicochemical
changes, which affect the colour and surface of the fried products. The effect of frying …

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 …

Kohlrabi is used for consumption in various regions of the world as, raw, cooked or fried.
Heat and mass transfer phenomena take place during frying cause physicochemical …