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 …

Widely consumed thermally processed corn-based foods can have a great contribution to
acrylamide dietary intake, thus bearing a high public health risk and requiring attention and …

Deep-fried foods are popular for their aroma, color, texture, and flavor but can form
potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons …

Potatoes are a significant source of essential macronutrients and many other health-
promoting phytochemicals. However, under thermal processing, undesirable harmful …

The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to
tortilla chips was studied to analyze the supplementation potential of these underexploited …

Sonication and microwave treatments for vacuum frying (VF) were studied to achieve the
optimal frying conditions and improve the quality of fried products. Button mushrooms were …

Water activity (aw) influences the growth of fungi as well as the biosynthesis of ochratoxin A
(OTA). The objective of this study was to obtain the critical storage conditions at which coffee …

Some aspects of GAB monolayer values in foods were reviewed. Literature data on the
stoichiometry of water sorption by proteins and other biopolymers were re-analyzed and a …

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 …

Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter
composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15: 1, 13: 1 …