Deep-fat frying is a widely discussed topic globally in the field of food processing due to the
growing consumer demand. These foods are known for their appealing outer appearance …

Deep fat fried foods are very popular food because of their unique quality characteristics.
The process is based on the immersing food at high temperatures, depending on the raw …

Proteins and amino acids are important biomolecules which regulate key metabolic
pathways and serve as precursors for synthesis of biologically important substances; …

Deep-fat frying is widely used in food industries because of its low cost and high demand,
since it produces convenient food of high acceptability. The process is based on the oil-food …

Hot air drying and microwave drying were applied to dry fish fillets made of grass carp
(Ctenopharyngodon idellus), and the correlative influences on nutritional and odorous …

The effects of different processing methods on the amino acid contents of four marine fishes
commonly consumed in Nigeria: Clupea harengus, Scomber scombrus, Trachurus trachurus …

Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

This study was conducted to assess the effects of boiling, steaming, and oven‐cooking on
the fatty acid profile, physicochemical composition, and sensory properties of Atlantic …

Changes in proximate, amino acid and fatty acid composition of farmed, commercially
important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking …

In the last three decades there has been an interest in the relationship of dietary antioxidants
and other bioactive ingredients to the possible prevention of a number of diseases, in the …