Review
Food Science & Technology
Maninder Meenu, Eric A. Decker, Baojun Xu
Summary: Deep-fried foods are popular due to their unique taste and texture, but the repeated use of oil can lead to the generation of harmful compounds. Determining the quality of frying oil is crucial, and researchers are exploring the application of vibrational spectroscopic techniques for this purpose.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
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.
Review
Multidisciplinary Sciences
Niaz Mahmud, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi
Summary: This review aims to explore the potential of oleogels as a healthier alternative to traditional cooking oils for deep-frying, as they can reduce fat absorption and improve the nutritional profile and energy content of fried foods. The findings highlight the advantages of using oleogels in terms of improved product quality, reduced fat content, and addressing health concerns associated with deep-frying.
Article
Food Science & Technology
Mingchih Fang, Guan-Jing Huang, Wen-Chieh Sung
Summary: The study found that air frying and vacuum frying resulted in fish skins with the lowest fat content (9.8% and 27.7%, respectively) and smooth, uniform microstructures. In contrast, traditional deep-fat frying and electrostatic frying led to higher fat content (47.6% and 46.3%) and uneven microstructures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Lucyna Dyminska, Abduladhim Moamer Moftah Albegar, Wojciech Sasiadek, Edyta Kucharska, Adam Zajac, Jerzy Hanuza
Summary: This study investigates the thermal degradation of various oils and identifies the structural changes that occur during deep-frying. The results indicate that heating causes the decomposition of plant fat into fatty acids, reduction in the number of certain bonds, and cracking of acylglycerol chains. The FT-IR spectra measurements also show a significant decrease in the degree of unsaturation level of the heated oils. Additionally, the study explores the influence of heating time on protein band intensity.
Article
Biochemistry & Molecular Biology
Erika Kwek, Chi Yan, Huafang Ding, Wangjun Hao, Zouyan He, Ka Ying Ma, Jianhui Liu, Hanyue Zhu, Zhen-Yu Chen
Summary: Thermally-oxidized oils and lard can negatively affect the gut microbiota, exacerbate atherosclerosis, and alter inflammatory cytokines and plasma lipids.
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
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
Jookyeong Lee, Changguk Boo, Seong-jun Hong, Eui-Cheol Shin
Summary: This study found that chemical parameters of soybean and canola oils increased with repeated frying, with canola oil being more stable and of better quality. The volatile component ethyl butyrate showed strong positive correlations with sourness, umami, and sweetness, while umami had strong positive correlations with sourness and saltiness.
Article
Food Science & Technology
Sandra Martin-Torres, Antonio Gonzalez-Casado, Miriam Medina-Garcia, Maria Soledad Medina-Vazquez, Luis Cuadros-Rodriguez
Summary: The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Chemical changes caused over the frying time were monitored and multivariate modelling of the data was carried out. A new gas chromatographic-mass spectroscopy method was intended to record a fingerprint of both polar and non-polar compound fractions, and the results obtained from both approaches were verified to be statistically similar.
Article
Food Science & Technology
Rafael Castro-Lopez, Ogan Mba, Julian Andres Gomez-Salazar, Abel Ceron-Garcia, Michael O. Ngadi, Maria Elena Sosa-Morales
Summary: This study compared air frying with deep-fat frying for chicken nuggets. The results showed that air frying at 170 degrees Celsius significantly reduced oil content compared to deep-fat frying, but it also affected the texture and color of the food.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Miles Gibson, Benita Claire Percival, Mark Edgar, Martin Grootveld
Summary: This study investigated the detection and quantification of toxic aldehyde species in culinary oils using low-field NMR analysis. The results showed that oils with higher content of unsaturated fatty acids (chia > rapeseed ≈ soybean > olive oils) produced more α,β-unsaturated aldehyde compounds. The lower limit of detection for the LF NMR method was low, allowing for detection of major aldehydes but not for quantification of minor oxygenated aldehydic LOPs. Therefore, the smaller, near-portable NMR facilities have the potential for application in commercial or on-site quality control determination of toxic aldehydic LOPs.
Review
Food Science & Technology
Sherif Shaheen, Micheal Kamal, Chao Zhao, Mohamed A. Farag
Summary: Fat replacers provide some or all of the functional properties of natural fat while providing fewer calories. Different sources of fat substitutes have different characteristics in terms of chemical synthesis, calorie reduction mechanisms, nutritional benefits, metabolism, and safety. Fat substitutes have various functions in food processing and pose fewer health risks compared to conventional fats.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Zhan Ye, Yong-Jiang Xu, Yuanfa Liu
Summary: This review discusses the effects of dietary oils and fats, as well as their minor components, on gut microbiota structure and gut inflammation. It emphasizes the importance of balanced dietary oil and fat intake for maintaining gut microbiota homeostasis and overall host health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jia Chen, Lingyan Zhang, Peng Zhao, Jiayun Wang, Qi Li, Xiuzhu Yu
Summary: This study investigated the impact of oil types on the formation of non-volatile degradation products in frying oils using techniques such as FTIR and NMR. The results provide valuable insights for evaluating the suitability of different oils for food preparations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Economics & Policy
Ogan I. Mba, Marie-Josee Dumont, Michael Ngadi
BRITISH FOOD JOURNAL
(2015)
Review
Food Science & Technology
Ogan I. Mba, Marie-Josee Dumont, Michael Ngadi
Article
Food Science & Technology
Ogan I. Mba, Marie-Josee Dumont, Michael Ngadi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Chemistry, Applied
Ogan I. Mba, Marie-Josee Dumont, Michael Ngadi
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2018)
Article
Agricultural Engineering
Ogan Mba, Peter Adewale, Marie-Josee Dumont, Michael Ngadi
INDUSTRIAL CROPS AND PRODUCTS
(2014)
Article
Chemistry, Analytical
Peter Adewale, Ogan Mba, Marie-Josee Dumont, Michael Ngadi, Robert Cocciardi
VIBRATIONAL SPECTROSCOPY
(2014)
Article
Engineering, Chemical
Safie Khalilian, Ogan Mba, Michael O. Ngadi
Summary: The study found that centrifugal force affects the oil content of eggplant during frying and cooling, especially in samples fried perpendicular to the force. Furthermore, post-frying cooling with centrifugal force resulted in higher oil exudation from the eggplant samples.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Ebenezer M. Kwofie, Ogan Mba, Michael Ngadi
Article
Acoustics
Valentine C. Okonkwo, Ebenezer M. Kwofie, Ogan Mba, Michael O. Ngadi
Summary: Ultrasonication was found to significantly enhance the functional properties of rice starch and rice starch-based sauces, improving granular swelling power, fat and water absorption capacities, and thermal properties. The rheological and textural analysis of sauces indicated a shear-thinning behavior and improved textural attributes with ultrasonication, while enhanced freeze/thaw stability was also observed. Overall, ultrasound-treated starches show promise for use in clean label and minimally processed food products.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Multidisciplinary Sciences
O. Mba, E. M. Kwofie, M. Ngadi
Proceedings Paper
Optics
Feifei Tao, Ogan Mba, Li Liu, Michael Ngadi
HYPERSPECTRAL IMAGING SENSORS: INNOVATIVE APPLICATIONS AND SENSOR STANDARDS 2017
(2017)