Nanotechnology has provided new opportunities for the food industry with its applications in
food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve …

Deep-fried meat products are widely popular. However, harmful compounds produced by
various chemical reactions during frying have been shown to be detrimental to human …

In this study, foam-structured hydroxypropyl methylcellulose was used to structure cod liver
oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of …

In this study, oleogels were prepared by mixing canola oil and two concentrations of
carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples were deep-fried in …

As the traditional indicators of freshness measurement of meat products, TVB-N and TBA
have the disadvantage of time-consuming, labor-intensive and destructive to the sample …

Featured Application The retention of antioxidant activity from plant material in wheat bread
proved to be high. Therefore, the authors suggest using carrot-enriched breadcrumbs as a …

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken
drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1 …

Formulation of crispy chicken burger patty batter: Properties and storage qualities Page 1
AIMS Agriculture and Food, 7(2): 426–443. DOI: 10.3934/agrfood.2022027 Received: 21 …

In this study, the efficiency of Basil seeds mucilage (BSM) as an edible coating (three
concentrations of 0.5, 1.0, and 1.5%) and the temperature of frying oil (three concentrations …

This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for
coating of chicken fillet at 50: 50%, 70: 30%, and 90: 10%, based on microbial growth …