J Sci Food Agric
November 2024
Background: The crust characteristics of fried crisps determine their oil absorption. Starch structures, as the main components of fried starchy fruits and vegetables, influence their crust formation and properties. This study investigated the reduction of oil uptake and acrylamide content in infrared-fried (IF) banana slices by modifying starch structures at varying infrared power levels.
View Article and Find Full Text PDFTwo new dioxidovanadium(V) compounds with the general formula [VO(L)] (L = hydrazone ligand) were synthesized using three different methods (acidic, neutral, and basic media) with either VOSO. 5HO, [VO(acac)], or NHVO as the starting material and hydrazone ligands. In both cases, five coordinated V ions adopted distorted square pyramidal geometry through the coordination of two oxido ligands and one hydrazone ligand.
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