The study aimed to evaluate the effect of boiling, air-frying and microwave methods cooking on phytochemical antinutritional activity some vegetables. Total phenolic content was highest in kale (9.70 mg GAE/g) using air frying carrot (9.15 boiling (5.16 methods. vegetables for 15 min depicted a significant increase total flavonoids. Oxalate were significantly reduced by frying, tannins saponin ...

Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is sugges...

In the present study, phenolic extracts and fractions from Canadian rowanberry (Sorbus aucuparia) and crabapple (Malus baccata) were screened for antioxidant activity using DPPH radical scavenging activity, and β-carotene bleaching assays. Furthermore, rapeseed oil was supplemented with extracts/fractions and performance was assessed during accelerated storage at 65°C, under Rancimat at 120°C, ...

The concentration of hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA) in virgin olive oil decreased rapidly when the oil was repeatedly used for preparing french fries in deep-fat frying operations. At the end of the first frying process (10 min at 180 degrees C), the concentration of the dihydroxyphenol components was reduced to 50-60% of the original...

During frying of food in oil, the high oil temperature allows water evaporation to occur inside due rapid heat transfer, and evaporated is replaced by oil. Moisture loss absorption play an important role deep-frying process, providing a unique palatability sensory characteristics products. Rapeseed often used as for frying. Extra virgin olive (EVOO) also commonly kitchens. This study aimed comp...

The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried p...