The intake of trans-fatty acids (TFA) is strongly associated with an increased risk of
cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood …

Red wine polyphenols carbon dots (P-CDs) with antioxidant properties were synthesized
and extensively characterized to determine their size, morphology, and microstructure. Their …

The kinetics, oil migration pattern and the role of frying media during immersion frying of
'pantoa', a dairy dessert, at the microstructural level were studied using confocal laser …

The potential for reducing oil uptake by applying aided pre-drying techniques (microwave,
infrared, and convective hot air) was studied on chicken nuggets. Convective hot air (60, 80 …

Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to
evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with …

In commercial kitchens, deep fryers are essential for frying various foods, particularly frozen
products. These appliances, available in multiple models and capacities, typically use gas or …

In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced
wheat flour (WF) with floury rice powder (FRP) at ratios of 0%(control group), 25%(FRP-25 …