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 +8 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 +7 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 +5 more sources
Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.). [PDF]
Food Sci Nutr, 2023 The human being has historically consumed fried foods for centuries; however, conventional frying has a disadvantage, immersion in vegetable and/or animal oils, which leads to the search for different options. This is why air frying is a good alternative,
Coria-Hernández J +2 more
europepmc +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 +3 more sources
Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables. [PDF]
Antioxidants (Basel), 2023 Brassica vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations.
Nandasiri R +3 more
europepmc +5 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 +3 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 +3 more sources
Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies. [PDF]
Foods, 2023 This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM).
Jeong GT +5 more
europepmc +2 more sources
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage. [PDF]
Food Chem XThermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air ...
Zhou M +8 more
europepmc +2 more sources