The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the...

osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. the low temperatures employed in this method resulted i...

introduction: grass carp (ctenopharyngodonidella, family cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in iran. among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to caspian white fish in iran. the muscle of fish contains important levels of nutrients which are beneficial ...

Fourty samples of breaded poultry meat products of three Egyptian companies (A, B and C) were collected from Alexandria markets (Egypt). The samples included nuggets, hot crispy chicken pane and chicken fillet. A new Nuggets product was produced containing well selected ingredients (N). Samples were subjected to mycological, bacteriological, chemical analysis, aflatoxin B1 (AFB1), and sensory e...

509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid ...

Background Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. Objective The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. Methods The foods chosen were those kinds con...

Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening du...

Fat frying is a popular food preparation method but several components like antioxidant vitamins could be lost due to oxidation and some others with toxic effects could appear. Because of such large consumption of frying oils, the effect of high temperatures on the oils is of major concern both for product quality and nutrition, taking into account that dietary fat source deeply influences seve...

In present study the effect of different pre-frying temperatures in sunflower oil on physical and chemical characteristics of silver carp fish nuggets (Hypophthalmichthys molitrix) were studied. After prepared, the fish nuggets were pre-fried in sunflower oil heated to 150, 170 and 190°C. The measurements included: the proximate composition (protein, moisture, fat and ash), physical experiments...

Background: The purpose of this study was to investigate students’ preference for food prepared in university dining halls. understanding cooking methods and related health states based on their choices were also examined. Methodology: A quantitative research method employed using a one-way analysis variance. conceptual model choice used determine the reasons preferences campus food. conducted ...