Open AccessJournal Article
Changes in food caused by deep fat frying--a review.
TLDR
The purpose of this study was to review literature findings on changes in food caused by the frying process, and to identify potentially toxic compounds developed in the oxidized oil.Abstract:
SUMMARY. Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process.read more
Citations
More filters
Journal ArticleDOI
Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition
Bimal Prasanna Mohanty,Arabinda Mahanty,Satabdi Ganguly,T.V. Sankar,Kajal Chakraborty,Anandan Rangasamy,B. Paul,Debajit Sarma,Suseela Mathew,K.K. Asha,Bijay Kumar Behera,Aftabuddin,Dipesh Debnath,P Vijayagopal,N. Sridhar,M. S. Akhtar,Neetu Sahi,Tandrima Mitra,Sudeshna Banerjee,Prasenjit Paria,Debajeet Das,Pushpita Das,K. K. Vijayan,P. T. Laxmanan,Anil Prakash Sharma +24 more
TL;DR: The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.
Journal ArticleDOI
Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment.
TL;DR: A prototype of a portable, modular electronic nose intended for food analysis is described, and it was possible to classify samples of poultry meat based on shelf-life with 100% accuracy and detect adulterations of extra virgin olive oil with rapeseed oil with 82% overall accuracy.
Journal ArticleDOI
A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards
TL;DR: In this article, a collection of the results obtained from previous studies about product deterioration and safety issues due to the frying process, along with related tables, are of prime importance, and it can be concluded that a vacuum, oil replenishment, frying temperature, and time of process are the most important parameters affecting the quality of oils and fried products; hence, it is possible to prevent the formation of toxic compounds and loss of nutritional components to a considerable extent during frying operation.
Journal ArticleDOI
Self-Assembly of Monodisperse Carbon Dots into High-Brightness Nanoaggregates for Cellular Uptake Imaging and Iron(III) Sensing.
TL;DR: Without the conjugation of the fluorophore to the CDs, the particle aggregation-induced red-shifted emission enables the development of the CD-based ratiometric sensor for FeIII ions and pyrophosphate based on FeIII-induced aggregation of the monodisperse CDs.
References
More filters
Journal ArticleDOI
Acrylamide from Maillard reaction products
Richard H. Stadler,Imre Blank,Natalia Varga,Fabien Robert,Jörg Hau,Philippe A. Guy,Marie-Claude Robert,Sonja Riediker +7 more
TL;DR: It is shown that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides).
Book
Principles of Food Chemistry
TL;DR: Water Lipids Proteins Carbohydrates Minerals Color Flavor Texture Vitamins Enzymes Additives and Contaminants Regulatory Control of Food Composition, Quality and Safety Appendixes Index.
Journal ArticleDOI
Mechanism and reduction of fat uptake in deep-fat fried foods
TL;DR: In this article, it was shown that fat uptake is determined by two mechanisms: the condensation effect and the capillary effect, and major reductions claimed in literature and patents are found for coating and batter formulations using various types of biopolymers.