Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology [PDF]
Foods, 2021 Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures ...
Mohammad Fikry +5 more
doaj +7 more sources
Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying [PDF]
Molecules, 2023 The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid ...
Ming-Chih Fang +3 more
doaj +6 more sources
The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying [PDF]
FoodsThe effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer.
Ying Li, Xiufang Xia, Guoping Yu
doaj +4 more sources
Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility [PDF]
Frontiers in Nutrition, 2022 This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards.
Lu Dong +7 more
doaj +2 more sources
Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation [PDF]
Poultry Science, 2021 Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction.
Zongshuai Zhu +5 more
doaj +2 more sources
Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking [PDF]
Foods, 2023 The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying.
Hiu-Lok Ngan +3 more
doaj +2 more sources
Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. [PDF]
Front Nutr, 2022 This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher.
Zhou M +9 more
europepmc +13 more sources
Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry [PDF]
MoleculesAir frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied by quantitative gas chromatography–ion mobility spectrometry, followed by ...
Tianyu Chen +7 more
doaj +2 more sources
Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process [PDF]
Frontiers in NutritionIntroductionThis study investigated the effects of air frying duration on the texture, color, and flavor characteristics of Andrias davidianus meat slices.MethodsMeat slices were air fried at 180 °C for 0–20 min. Quality attributes and volatile compounds
Zhixin Luo +12 more
doaj +2 more sources
Frying kinetics and physical properties of air-fried french fries
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringFrench fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly
La Choviya Hawa +3 more
doaj +2 more sources