Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
Deep-fat frying at 180° C or above is one of the most common food processing methods
used for preparing of human kind foods worldwide. However, a serial of complex reactions …
used for preparing of human kind foods worldwide. However, a serial of complex reactions …
Dietary supplementation with synthetic astaxanthin and DHA interactively regulates physiological metabolism to improve the color and odor quality of ovaries in adult …
L Zhang, R Zhang, X Jiang, X Wu, X Wang - Food Chemistry, 2024 - Elsevier
The present study aimed to investigate the interactive effects of dietary supplementation to
the feed with astaxanthin and/or DHA on the color and odor of Eriocheir sinensis ovaries …
the feed with astaxanthin and/or DHA on the color and odor of Eriocheir sinensis ovaries …
Docosahexaenoic acid-enriched diet improves the flesh quality of freshwater fish (Megalobrama amblycephala): Evaluation based on nutritional value, texture and …
X Wang, Y Dong, Y Huang, H Tian, H Zhao, J Wang… - Food Chemistry, 2024 - Elsevier
Docosahexaenoic acid (DHA) is a potential regulatory substance for flesh quality of fish,
while the related evaluation is still barely. In this study, the effects of DHA-enriched diets on …
while the related evaluation is still barely. In this study, the effects of DHA-enriched diets on …
Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: Effect of frozen storage time on oxidative stability and sensory quality
E Jiménez-Martín, T Pérez-Palacios… - Food and Bioprocess …, 2016 - Springer
This work studies for the first time the elaboration of frozen chicken nuggets enriched with
microcapsules of omega-3 fatty acids using fish oil. Three types of chicken nuggets were …
microcapsules of omega-3 fatty acids using fish oil. Three types of chicken nuggets were …
Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
M Zhou, G Shi, Y Deng, C Wang, Y Qiao, G Xiong… - Frontiers in …, 2022 - frontiersin.org
This study aimed to compare the changes in the quality characteristics of air-fried (AF)
shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180 …
shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180 …
Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis
T Pérez‐Palacios, J Ruiz‐Carrascal… - Journal of the …, 2018 - Wiley Online Library
BACKGROUND The omega‐3 enrichment of ready‐to‐cook meat products by
microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of …
microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of …
Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
E Jiménez-Martín, TA Rojas, A Gharsallaoui… - Food chemistry, 2016 - Elsevier
Spray-dried microcapsules from double (DM) and multilayered (MM) fish oil emulsions were
produced to evaluate the effect of type of emulsion on the fatty acid composition during the …
produced to evaluate the effect of type of emulsion on the fatty acid composition during the …
Free amino acids and biogenic amines in canned European eels: Influence of processing step, filling medium and storage time
L Gómez-Limia, R Cutillas, J Carballo, I Franco… - Foods, 2020 - mdpi.com
This study evaluated the effects of the canning process and different filling media on the free
amino acid and biogenic amine contents of eels. The main free amino acids were histidine …
amino acid and biogenic amine contents of eels. The main free amino acids were histidine …
Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus) Fillets
JL Li, ZC Tu, XM Sha, LU Zhang, DR Lin… - Journal of Food …, 2017 - Wiley Online Library
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass
carp (Ctenopharyngodon idellus) fillets was investigated by comparing two frying time points …
carp (Ctenopharyngodon idellus) fillets was investigated by comparing two frying time points …