introduction: flavor plays a pivotal role in consumer satisfaction and further consumption of foods. most available aroma compounds are synthetic and most of consumers tend to avoid them as they are of the idea that the chemical flavors are toxic or detrimental to their health. recently, the market of flavors from natural sources is shifting its focus on application rather than synthetic flavor...

introduction: potato is raw food stuff with high popularity worldwide when deep fried. deep frying is a fast budget process used for preparing savory food. in this process, oil is used both as a heating intermediate and as an ingredient producing calorific products. nutrition has become a major health concern, particularly in developmental countries where obesity has turned into an ever-increas...

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...

Abstract The aim of this study was to investigate microencapsulation palm oil fractions (palm olein (POL) and 90% olein+10% stearin (POS)) using skim milk powder (SMP) maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared determine appropriate solid content (SC) oil/coating material ratio (O/CM) the be fed into dryer. Emulsion properties, such as viscosity stability, ...

BACKGROUND The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. METHODS The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture co...

Food-grade porous materials, aerogels and so-called cryogels, were prepared from cellulose hydrogels obtained solutions at increasing concentration (3, 4, 5%, w/w) by supercritical-CO2-drying (SCD) freeze-drying (FD), respectively. The structure depended on the applied drying technique, with showing a denser network pores <200 nm in diameter, specific surface area of 370–380 m2g-1, porosity 92–...