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Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption
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...
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Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying
Due to deleterious health effects, consumption of trans fat containing fried foods is a major concern. The present study has assessed total fat, SFA, cis-...
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Cloning and Expression of Acetaldehyde Dehydrogenase from Archaea and Its Application in Acrylamide Elimination from Fried Foods
High-temperature frying is a common food processing method, and fried foods are favored by consumers due to their unique flavor and good taste....
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Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media
The kinetics, oil migration pattern and the role of frying media during immersion frying of ‘ pantoa ’, a dairy dessert, at the microstructural level...
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Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran
Fried starchy foods have the conditions to produce harmful compounds, such as acrylamide and malondialdehyde (MDA). One of these popular and commonly...
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Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying
Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and...
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Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes
Four food safety hazards, acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs),...
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Improving air-fried squid quality using high internal phase emulsion coating
High internal phase emulsions (HIPEs) have been introduced as an alternative to liquid oil to improve the quality of air-fried seafood products. In...
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A comparison of phenolic compounds, antioxidant activity, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum combined infrared radiation
In this study, the effects of different drying (180–325 W and 100–400 mmHg) and frying (250–350 W and 400 mmHg) parameters on phenolic compounds,...
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Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols
The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide...
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SERS Sensor Based on Core–Shell Au@Ag Nanoparticles for the Sensitive Detection of Acrylamide in Foods
In this study, a sensitive surface-enhanced Raman scattering (SERS) sensor based on core–shell-structured Au@Ag nanoparticles (NPs) was successfully...
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Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes
This study investigated the evolution of mass-exchange, physicochemical, mechanical, thermal, and structural properties of meat analog (MA)-based...
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Study of oleogel as a frying medium for deep-fried chicken
In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during...
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Traditional Foods and Foods with a Tradition: It’s Not the Same
In this chapter it is explained that despite the large number of publications available on traditional foods, it is impossible to come up with one...
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Determination of Heterocyclic Aromatic Amines in Various Fried Food by HPLC–MS/MS Based on Magnetic Cation-Exchange Resins
The heterocyclic aromatic amines (HAAs) in the food matrix were extracted and purified by prepared magnetic cation-exchange resin (MCER) for the...
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Traditional fermented foods of Nigeria: microbiological safety and health benefits
In the context of Nigeria’s societal advancement regarding consumers’ economic status, access to food, nutritional well-being, and overall health,...
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Trans Fats in Street Foods-Sources, Health Risks and Alternative Sustainable Strategies
Indian culture is inextricably linked to the consumption of street cuisine. Majority of popular Indian street foods are fried in oil. It is a known...
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Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts
Sunflower oil and peanuts are susceptible to oxidation reactions during the frying process. This study aimed to evaluate the efficacy of hop and...
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Lipids as Functional Foods and Nutraceuticals
This chapter explores the multifaceted role of lipids in promoting health and well-being through their incorporation into functional foods and...