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 …

Chicken processing by-products, such as meat left over on bones, skin, frames and
connective tissues, are great sources of functional proteins that offer significant potential for …

The study elucidates that the pH shifting treatment unfolds the conformation of soybean
protein isolate (SPI), enabling it to intertwine with bacterial cellulose (BC) and form SPI/BC …

In the present study, the effect of boiling, stir-frying, steaming, oven-baking, and microwaving
on vitamins content, proximate composition, minerals content and their bioaccessibility …

The study explored the impact of different vegetable oils, including soybean oil, rice bran oil,
and safflower oil, on the generation of free and protein-bound heterocyclic aromatic amines …

A chicken protein hydrogel (HG) was enzymatically prepared and blended with a carnauba
wax-based oleogel (OG) to form bigels (BG) in ratios of 50: 50 to 90: 10. These systems were …

Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful
foods. However, a significant concern with fried foods is the high amount of oil absorption …

Deep-fat fried foods can cause health hazards like obesity and cardiovascular diseases.
Gum-based coatings can largely overcome these impediments by reducing oil absorption …

The surge in chronic diseases is closely linked to heightened levels of saturated and trans
fatty acids in processed foods, particularly meat products. Addressing this concern, various …

Oleogels developed through the direct-dispersion method offer an innovative, scalable, and
efficient alternative to traditional fats in sausage production, providing a solution to health …