Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying
The degradation occurring in soybean oil, camellia oil and binary blends at five ratios during deep frying of french fries at 180°C for 5 consecutive days was monitored. The decrease in polyunsaturated and increase in saturated fatty acids during the frying operation was more prominent in soybean oil as compared to the camellia oil and blended oils. Among the frying periods, camellia oil, blend (60:40) and blend (50:50) after frying did not change significantly in the overall fatty acid composition. In addition, results of physicochemical properties of the frying media namely the free fatty acid, peroxide value, p‐anisi...
Source: European Journal of Lipid Science and Technology - May 1, 2015 Category: Lipidology Authors: Sheng‐nan Wang, Xiao‐nan Sui, Zhong‐jiang Wang, Bao‐kun Qi, Lian‐zhou Jiang, Yang Li, Rui Wang, Xun Wei Tags: Research Article Source Type: research
WHO European Childhood Obesity Surveillance Initiative: associations between sleep duration, screen time and food consumption frequencies
Conclusion:
The results suggest a potential relation between high screen time exposure and increased consumption frequencies of foods high in fat, free sugar or salt whereas long sleep duration may favourably be related to children’s food choices. Both screen time and sleep duration are modifiable behaviours that may be tackled in childhood obesity prevention efforts. (Source: BMC Public Health)
Source: BMC Public Health - April 30, 2015 Category: Consumer Health News Authors: Claudia BörnhorstTrudy WijnhovenMarie Kune¿ováAgneta YngveAna RitoLauren LissnerVesselka DulevaAusra PetrauskieneJoão Breda Source Type: research
Obesogenic dietary intake in families with 1-year-old infants at high and low obesity risk based on parental weight status: baseline data from a longitudinal intervention (Early STOPP)
Conclusions
At the age of one, dietary intake in infants is not associated with family obesity risk, nor with parental obesogenic food intake. Milk cereal drink consumption but no other infant dietary marker reflects relative weight at this young age. (Source: European Journal of Nutrition)
Source: European Journal of Nutrition - April 18, 2015 Category: Nutrition Source Type: research
Rosemary plant (Rosmarinus officinalis l.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil in during deep frying
In this study, the effects of rosemary (Rosmarinus officinalis L.) plant (RP), its alcoholic extracts (REE and RME) and essential oil (REO) on the oxidative stability of hazelnut oil (HO) during deep frying were investigated. HOs containing rosemary additives had lower conjugated diene (CD) content, p‐anisidine value (AV) and polar material content compared to control values. Additionally, changes in L*, a* and b* color values and viscosity were lower than control values. RP (50 g kg‐1) caused the highest retention of α‐tocopherol. At the end of the frying period, the induction periods (IP)s of HOs containing rosema...
Source: European Journal of Lipid Science and Technology - March 31, 2015 Category: Lipidology Authors: Serdar Tohma, Semra Turan Tags: Research Article Source Type: research
Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time
Publication date: 1 September 2015 Source:Food Chemistry, Volume 182 Author(s): J. Stephen Elmore , Adrian Briddon , Andrew T. Dodson , Nira Muttucumaru , Nigel G. Halford , Donald S. Mottram Twenty varieties of field-grown potato were stored for 2months and 6months at 8°C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131μg/kg in Verdi to 5360μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acrylamide formation increase...
Source: Food Chemistry - March 5, 2015 Category: Food Science Source Type: research
