Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp ( L.) and Tapioca Starch ().

The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices.

Effect of Chickpea ( L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies.

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%).

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat () also has beneficial properties.

Lycopene in the Prevention of Cardiovascular Diseases.

Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems.

Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage.

Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters determined were compared to a control sample (CS), prepared without extracts. MBSs enriched with GCE or KRE were stable during the whole ST (90 days), while the CS and samples containing GTE, showed descending trend regarding physical stability after 10 days of storage.

Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized oil-in-water emulsion gels enriched with β-1,3/1,6-D-glucans.

Background: In recent years, consumer interest in low-fat foodstuffs having a clean label and potential benefits over physiological functions has shown a growing trend. β-1,3/1,6-d-Glucans (BGs) from Saccharomyces cerevisiae have been recognized as excellent immune-modulating compounds. Bilayer-stabilized oil-in-water emulsion gels (BEGs) containing oil droplets covered by myofibrillar proteins-gum arabic membranes were used for entrapping BGs in the inner phase.