Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase.

Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying.

Overview on mitigation of acrylamide in starchy fried and baked foods.

Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products.

Process optimization and kinetics of biodiesel production from neem oil using copper doped zinc oxide heterogeneous nanocatalyst.

Heterogeneous nanocatalyst has become the choice of researchers for better transesterification of vegetable oils to biodiesel. In the present study, transesterification reaction was optimized and kinetics was studied for biodiesel production from neem oil using CZO nanocatalyst. The highly porous and non-uniform surface of the CZO nanocatalyst was confirmed by AFM analysis, which leads to the aggregation of CZO nanoparticles in the form of multi layered nanostructures.

Biodiesel production from waste cooking oil using copper doped zinc oxide nanocomposite as heterogeneous catalyst.

A novel CZO nanocomposite was synthesized and used as heterogeneous catalyst for transesterification of waste cooking oil into biodiesel using methanol as acyl acceptor. The synthesized CZO nanocomposite was characterized in FESEM with an average size of 80 nm as nanorods. The XRD patterns indicated the substitution of ZnO in the hexagonal lattice of Cu nanoparticles.