Article
Chemistry, Applied
Ying Liu, Jianjun Tian, Zhenhua Duan, Jinwei Li, Liuping Fan
Summary: The oil absorption behavior of fried foods is influenced by the properties of oil during the frying process, with oil viscosity and surface activity having a significant impact on the oil uptake of fried potato strips. The study found that oil content in fried strips increased with frying temperature for palm oil and soybean oil, but decreased at higher temperatures. Interfacial tension and surfactant content of the oils increased with frying temperature and affected the oil absorption of the fried strips, with soybean oil showing higher levels of viscosity, interfacial tension, and surfactants compared to palm oil.
Article
Chemistry, Applied
Ying Liu, Jianjun Tian, Bo Hu, Peibin Yu, Liuping Fan
Summary: The study revealed that pre-drying with hot air could decrease oil absorption of potato strips, leading to the formation of a harder and denser crust. Oil uptake of fried potato strips was found to be largely dependent on crust texture rather than morphology.
Article
Food Science & Technology
Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas G. Hayes
Summary: The study investigates the effect of different frying oils on the oil penetration of battered and breaded fish nuggets (BBFNs). The results show that the quality of the oils significantly affects the oil penetration of fried BBFNs.
Article
Food Science & Technology
Ying Li, Qi Guo, Kaili Wang, Maheshati Nverjiang, Kairong Wu, Xu Wang, Xiufang Xia
Summary: The study found that as the frying temperature increased, the core temperature of fries increased, and the heat transfer and water loss rate also increased. The frying temperature significantly influenced the color, texture, and overall acceptability of fries, ultimately impacting the overall acceptability scores.
Article
Food Science & Technology
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid, Mohd Masrat Dar
Summary: This study evaluated the stability of high oleic mustard oil during deep frying of French fries using apple pomace-based antioxidants. The results showed that mustard oil incorporated with these antioxidants exhibited higher stability and quality compared to synthetic antioxidants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, Xiaodan Li
Summary: This study investigated the thermodynamic and pasting properties of deep-fried starch samples and found that the formation of starch-lipid complexes during deep-frying inhibited starch swelling and amylase digestion. These findings have significant implications for the development of healthier deep-fried foods.
Article
Food Science & Technology
Xiaofang Liu, Shuo Wang, Yong Yu, Xu Zhang, Jieyu Chen, Han Zhang
Summary: This study comprehensively investigated the quality change in camellia oil during frying. The degradation of tocopherols and unsaturated fatty acids (UFA) during frying led to an increase in deterioration indicators and volatile compounds. Principal component analysis divided the frying process into three stages, with each stage characterized by different quality changes in camellia oil.
Article
Biotechnology & Applied Microbiology
Maxime Touffet, Gilles Trystram, Olivier Vitrac
Summary: This study focuses on the second step of deep-frying, which is the process when French fries are removed from the oil bath. By capturing and quantifying each oil droplet, the effects of oil imbibition and drainage were analyzed. The study provides insights into improving oil dripping and reducing oil uptake.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Chemistry, Applied
Long Chen, David Julian McClements, Tianyi Yang, Yun Ma, Fei Ren, Yaoqi Tian, Zhengyu Jin
Summary: The hydrothermal pretreatments of annealing (ANN) and heat moisture treatment (HMT) significantly reduced the total oil content in normal maize starch (NMS) after frying, preserved more of the original morphology and structural organization of the starch granules, and increased the thermal stability of the starch granules during frying.
Article
Food Science & Technology
Gangcheng Wu, Shuyan Han, Xu Li, Emad Karrar, Lirong Xu, Qingzhe Jin, Hui Zhang, Xingguo Wang
Summary: The study found that adding phenolic extract from Camellia oleifera seed cake and tertiary butylhydroquinone can effectively inhibit the oxidation of soybean oil during frying, improving antioxidant stability, with phenolic extract showing better antioxidant effects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang, Wen-Chieh Sung
Summary: The study found that using microwave-assisted and vacuum frying can reduce the fat content of fried pork rinds and produce different surface microstructures. These methods may be an attractive alternative to traditional deep-fat frying.
Article
Food Science & Technology
Yash Shah, Pawan Singh Takhar
Summary: Pressure evolution and material deformation during frying and post-frying of foods affect transport processes and food's textural attributes. In this study, changes in moisture content, oil uptake, temperature, pressure, and volume were measured for fried potato cylinders. The results showed that the cylinders continued to shrink post-frying and exhibited similar increasing trends in pressure and temperature during frying. However, after frying, the temperature decreased and the measured gauge pressure dropped to negative values, which is expected to have driven oil uptake and shrinkage of the food matrix.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xuefei Li, Zili Yang, Jieying Deng, Conggui Chen, Baocai Xu, Peijun Li
Summary: The study investigated the effects of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) during the frying process of braised chicken drumsticks. Two 8-carboline HAs (8-CHAs), Norharman and Harman, were detected in the chicken samples. The addition of quercetin and use of oil water separation system significantly inhibited the formation of Harman and Norharman, and the combined use of the two treatments had a better effect. This provides a promising way for reducing 8-CHAs during the frying process of braised chicken products.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jinglin Zhang, Wendi Zhang, Yuanzheng Zhang, Mingquan Huang, Baoguo Sun
Summary: The study investigated the effects of food type, frying frequency, and frying temperature on the formation of 3-MCPDE and GE in palm oil. Results showed that 3-MCPDE was easier to form in chicken breasts, and frying frequency and temperature had influences on the degradation of GE and formation of 3-MCPDE. Additionally, the study provided the first theoretical explanation for why palm oil contains more 3-MCPD than other edible oils.
Article
Food Science & Technology
Jing Wang, Lina Qiao, Ruifang Wang, Ning Zhang, Yuping Liu, Haitao Chen, Jie Sun, Shuqi Wang, Yu Zhang
Summary: This research compares the impact of frying process on the overall flavor of five Allium plants and their oils. The sensory analysis results showed that the frying process significantly improves the flavor acceptability of fresh Allium plants. Furthermore, the GC-MS analysis showed that fried oils contained more volatile compounds compared to fresh Allium plants. The study provides a theoretical basis for quality control of onion oil flavor and promotes the further development of the onion plant industry.
Article
Biotechnology & Applied Microbiology
Anna Patsioura, Aman Mohammad Ziaiifar, Paul Smith, Andreas Menzel, Olivier Vitrac
FOOD AND BIOPRODUCTS PROCESSING
(2017)
Article
Agricultural Engineering
Hamid Bakhshabadi, Habib Mirzaei, Alireza Ghodsvali, Seid Mandi Jafari, Aman Mohammad Ziaiifar, Vahid Farzaneh
INDUSTRIAL CROPS AND PRODUCTS
(2017)
Article
Food Science & Technology
Sara Aghajanzadeh, Mahdi Kashaninejad, Aman Mohammad Ziaiifar
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2018)
Article
Food Science & Technology
Sara Aghajanzadeh, Aman Mohammad Ziaiifar, Mandi Kashaninejad
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Hamid Bakhshabadi, HabibOllah Mirzaei, Alireza Ghodsvali, Seid Mahdi Jafari, Aman Mohammad Ziaiifar
FOOD SCIENCE & NUTRITION
(2018)
Article
Food Science & Technology
Delasa Rahimi, Mandi Kashaninejad, Aman Mohammad Ziaiifar, Alireza Sadeghi Mahoonak
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2018)
Article
Engineering, Chemical
Maxime Touffet, Anna Patsioura, Aman Mohammad Ziaiifar, Luc Eveleigh, Olivier Vitrac
JOURNAL OF FOOD ENGINEERING
(2018)
Review
Food Science & Technology
Sara Aghajanzadeh, Aman Mohammad Ziaiifar
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2018)
Article
Food Science & Technology
Zahra Mohammadi, Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Mohammad Ghorbani
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Azadeh Ranjbar Nedanami, Aman Mohammad Ziaiifar, Mehdi Parvini, Mahdi Kashaninejad, Yahya Maghsoudlou
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Review
Chemistry, Physical
Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Narjes Malekjani
Summary: Double emulsions, dispersion systems where liquid droplets of one dispersed liquid are further dispersed in another liquid, are widely used in the food and pharmaceutical industries for co-encapsulation of hydrophilic and hydrophobic compounds. However, their stability and release mechanisms pose challenges, and studying factors affecting stability and release can help optimize their formulation for different industries.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Review
Food Science & Technology
Sara Aghajanzadeh, Aman Mohammad Ziaiifar, Ruud Verkerk
Summary: Citrus juice is widely consumed due to its nutritional value, taste, and color. However, traditional thermal processing methods can negatively affect its nutritional value and appearance. Non-thermal methods, such as pulsed electric fields and high-pressure processing, are more effective in preserving the juice's nutritional value. A combination of thermal and non-thermal methods is recommended to improve the processing effectiveness and preserve the juice quality.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Pharmacology & Pharmacy
Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Nicolas Anton
Summary: In this study, oil-in-water Pickering emulsions were prepared using modified silica nanoparticles and cetyltrimethylammonium bromide. The effects of different conditions on the physicochemical properties and stability of the emulsions were investigated. Results showed that temperature plays the most important role in the treatment of silica nanoparticles and determining the optimal experimental conditions.
Review
Food Science & Technology
Sara Aghajanzadeh, Goly Fayaz, Yasamin Soleimanian, Aman Mohammad Ziaiifar, Sylvie L. Turgeon, Seddik Khalloufi
Summary: A significant amount of waste is generated by the food industry's supply chain each year, making waste recovery a promising solution. Plant-based wastes are rich in dietary fibers, but inappropriate drying technologies can adversely affect their functionality. This review summarizes the knowledge developed in the wood industry to tackle similar issues and presents viable solutions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Nasim Mohammadian, Aman Mohammad Ziaiifar, Esmaeil Mirzaee-Ghaleh, Mahdi Kashaninejad, Hamed Karami
Summary: Given the prevalence of counterfeit food in global markets, it is important to ensure the authenticity of natural-plant-based products by examining their labels, pricing, and quality control. Lemon juice has been a frequent target of fraudulent practices aimed at lowering product prices. Electronic noses equipped with metal oxide sensors are used in the beverage industry for classification and quality control, specifically for detecting volatile organic compounds (VOCs) released from food.
