The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long-chain omega-3 (n-3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-year-old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn (CO), canola (Ca...

a number of interviews carried out by the author with the permission and co-operation of the Home Office at their only psychiatric prison, Grendon Underwood. Interviews were mainly with prisoners but also with members of the staffThere is an air of authenticity about the whole work. The characters stand out; one has met them> from 'Good Hearted Harry', the prison officer who believed i? people,...

oil uptake occurs mainly during cooling immediately after frying. post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. response surface methodology (rsm) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal time (20, 50 and 80 s), frying temperature (140, 170 and 200 c) and frying time (4, ...

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we...

Background and Objectives: Oils used in frying should include special characteristics such as high oxidative stability, prolonged shelf life, low price, abundance and availability and desirable flavors. Nowadays, consumers are further interested in low saturated frying oils.  Recently, manufacturers focus on eliminating palm oil derivatives (as a major vegetable source of saturation) from fryin...

Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods. Methods: Totally, 143 oil samples were collected at different frying times (0, 2, and 4 h) from five different vendors for Samosa and Jalebi. ...

Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on specific impact different cooking via metabolomic analysis. This study determined influence boiling, steaming, air-frying, and roasting profiles based UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total 990 metabolites were detected classified into 11 su...