William Oyom

Carnauba-beeswax oleogel coatings with rosemary extract as an active system for safer fried chicken

Reducing oil uptake, retaining moisture, minimizing oxidative rancidity, and mitigating toxic compounds, such as advanced glycation end-products (AGEs) and 5-hydroxymethylfurfural (5-HMF), have become major priorities in the food industry. Herein, this study aimed to evaluate car...

Evaluation of the effects of sesame-based emulgels with natural and synthetic antioxidants on the physicochemical quality attributes of fried chicken nuggets

Deep-fat frying of chicken nuggets generates harmful lipid oxidation products and excessive oil uptake, compromising nutritional quality. This study investigated sesame-based emulgels (1% or 7% w/w), with or without antioxidants (0.2% rosemary extract and 0.02% tert-butylhydroqui...