Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet)...

persian sturgeon (acipenser persicus) is a valuable fish caught in the caspian sea. in this study, effect of frying, the most common cooking methods on nutritional properties of the persian sturgeon fillet were investigated. the raw and fried samples were analyzed for amino acid composition, protein and fat content, in vitro digestibility and nutritional parameters. the results showed that the ...

The performance of olive oil during intermittent frying of potato slices and cod fillets was compared to those of selected vegetable oils (corn, oliveresidue and 50/50 mixture of olive and corn oils) using conditions resembling those used in home food preparations. The main scope of this study was to decide what is the best substitute for olive oil in home frying applications. Free fatty acid c...

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, ...

This study was set to determine the antimicrobial activities of brine salting, chlorinated solution, and oil frying treatments on enteric bacteria and fungi in Rastrineobola argentea fish from fish landing beaches within L. Victoria basin of western Kenya. Statistical differences in effectiveness of the different treatment methods was determined by single factor ANOVA, and paired two-tail t-Tes...

frying oils showed an increase in peroxide value (pv) at the initial stages of the frying process followed by a decrease, and there was no correlation between pv and total polar compounds (tpc) in the same set of frying oils. all the frying oils had pvs lower than 4.42 meq o2 kg-1 oil during the frying process and, consequently, none of them was above the limit of 10 meq o2 kg-1 oil for edible ...

The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation ...