Frying is one of the oldest cooking procedures and is still among the most popular ones for
food preparation. Due to their unique sensory characteristics, fried foods are consumed …

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on
lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was …

This study was conducted to investigate the differences in the proximate composition
(moisture, fat, protein and ash), cholesterol content, energy, mineral composition (Na, Ca …

Abon ikan merupakan produk olahan hasil perikanan yang dibuat dari daging ikan, atau
olahan ikan yang diberi bumbu. Abon diolah dengan cara perebusan, penggorengan …

Günümüzde beslenmeye dayalı yürütülen çalışmalarda insanların nasıl sağlıklı ve dengeli
beslenebileceği yönündeki araştırmalar dikkati çekmekte ve üzerinde önemle durulan …

The effects of four different cooking methods (steamed, boiled, deep‐fried, and grilled) on
the proximate and fatty acid composition of rainbow trout were determined. The loss of water …

Bu çalışmada sardalya etinden elde edilen kroketlere derin yağda kızartmanın ürünlerin
kimyasal komposizyonuna etkisi belirlenmiştir. Amino asit analizlerine göre, sırasıyla en …

Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark
shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in …

Abstract Changes in values of biochemical criteria of Tilapia samples during frozen storage
for 180 days at-18 C and their fried products were studied. Quality criteria of raw samples …

The influence of deep‐frying at different combinations of temperature (160, 180 and 200 C)
and time (2, 4 and 6 min) and the cooking process (deep‐frying in sunflower/olive oil and …