In this study, the concentration levels of the probable carcinogenic PAH fractions, benzo[a]pyrene (BaP) and benzo[k]fluoranthrene (BkF) in fillets of some processed fish species were investigated. Fish species comprising Merluccius poli (hake), Tyrsites atun (snoek), Seriola lalandi (yellow-tail) and Brama brama (angel fish) were bought in fish shops at Gordon's Bay, Western Cape, South Africa...

A rapid and simple multiresidue method has been established for determination of pesticide residues in processed foods by GC/MS/MS. The pesticides were extracted with ethyl acetate, and were cleaned up with a double-layered SPE cartridge column (graphite carbon black/PSA silica gel). Recovery tests of 258 pesticides from five kinds of processed foods (dumpling, curry, French fries, fried chicke...

1 Response variability to high rates of electric stimulation in retinal ganglion cells. 2 3 Authors 4 Changsi Cai 2, 3 5 Qiushi Ren, PhD 6 Neal Desai, MD 7 Joseph Rizzo III, MD 2, 4 8 Shelley Fried, PhD 3 9 10 Affiliation 11 1. Institute for Laser Medicine and Bio-Photonics, Department of Biomedical 12 Engineering, Shanghai Jiao-Tong University, Shanghai, China 13 2. Center for Innovative Visua...

Aim of this study was to investigate influence the shelf life and quality characteristics fried chicken with various levels shrimp powder (0%, 5%, 10%, 15%). Fried in soybean oil heated 170°C stored at 4°C for 3 weeks refrigerator. Quality determined by analyzing color, pH, sensory properties, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total plate counts (TPC...

abstract: vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. in this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. a laboratory scale vacuum frying apparatus...

of the food during deep-fat frying. Its formation begins when the temperature of the frying medium is close to 100°C. The surface is generally an even, golden brown colour, resulting from the browning reaction that occurs when sugars and protein present in the substrate react in the presence of heat. The crust is an area of numerous cavities, pores and large surface area, with a moisture conten...

Multispectral imaging is increasingly being used for quality assessment of food items due to its non-invasive benefits. In this paper, we investigate the use of multispectral images of pre-fried carrots, to detect changes over a period of 14 days. The idea is to distinguish changes in quality from spectral images of visible and NIR bands. High dimensional feature vectors were formed from all po...

Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness ...

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish w...

Behavioural responses of S. oryzae to odours/volatiles from sorghum, red gram, chick pea, black gram, green gram, fried gram and lentil were compared in Y-tube olfactometer bioassay. Results indicated that sorghum populations were more attracted towards sorghum followed by split pulses. Whereas pulses populations were more attracted towards red gram followed by green gram, chick pea, black gram...