High‐fat content in fried products reduced its shelf life and causes a reduction in product
total acceptability to consumers. The oil uptake (OU) problem associated with fried products …

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic
amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep‐frying are a …

The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid
(GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties …

Fruits and vegetables constitute a considerable amount of antioxidants and among them
eggplant is a rich source of polyphenol compounds. This study investigated the bioactive …

ABSTRACT A new strategy for the construction of a polyphenol oxidase carbon paste
biosensor for paracetamol detection is reported. The eggplant (Solanum melongena) was …

There is a widespread use of deep‐fat frying in both domestic and industrial sections, and
deep‐fat fried foods are extremely popular due to their taste, color, and crispy texture …

En el presente trabajo se estudió la influencia del genotipo, estado de desarrollo,
condiciones de almacenamiento y métodos de procesamiento y cocción sobre los niveles y …

The effect of chitosan in combination with polyphenol oxidase (PPO) inhibitors and other
additives (citric acid, rosemary extract) to inhibit or slow down melanosis during chilled and …

Two types of eggplants (Solanum melongena L.), Chinese Eggplant and Indian Eggplant
were cooked at three different cooking methods including frying, grilling and superheated …

Türkiye'nin farklı iklim koşulları genetik kaynakların çeşitliliğine katkıda bulunmaktadır. Bu
genetik çeşitliliğin tespiti, tanımlanması, korunması ve değerlendirilmesi oldukça önemlidir …