Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which
promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard …

Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …

This study investigated the effects of different reheating methods (microwave, water boiling,
steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic …

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor
leading to the popularity of deep-fried foods. Comparing with flavors from other conventional …

Flavor is a key attribute of fried oil that shows a critical correlation with temperature.
Therefore, selecting the appropriate temperature is important in preparing fried shallot oil …

Thermal food processing has many beneficial consequences, although it also produces
some unintentional undesired effects, such as the formation of potentially mutagenic and …

Xinyang black tea (XYBT) is characterized by the honey sugar-like aroma which is produced
during the fermentation process. However, the formation of this typical aroma is still unclear …

Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In
this study, the frying performance of six vegetable oils, ie, hemp, lupin, oat, rapeseed, soy …

With the increase in the world population, the demand for edible oils is increasing. The
recommended intake of edible oils by the World Health Organization is 20–25 kg/year, and …

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 …