Results 11 to 20 of about 2,647,396 (311)

Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry [PDF]

Molecules
Air 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, Yong Xue, Chunsheng Li, Yongqiang Zhao, Hui Huang, Yang Feng, Huan Xiang, Shengjun Chen   +7 more
doaj   +3 more sources

Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture [PDF]

Journal of Food Engineering, 2021
Abstract This study aimed to identify the microstructural parameters of the crust which can explain the crispness of French fries. The French fry microstructure was visualized by X-ray micro-computed tomography (XMT). Analysis of the images provided information on the pore size distribution, global porosity of the French fries and local porosity of ...
Gouyo, Têko, Rondet, Éric, Mestres, Christian, Hofleitner, Céline, Bohuon, Philippe   +4 more
openaire   +5 more sources

Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.) [PDF]

Journal of Agricultural and Food Chemistry, 2022
Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents and thermal processing methods that maintain their ...
Amy Schmiedeskamp, Monika Schreiner, Susanne Baldermann   +2 more
openaire   +4 more sources

Frying kinetics and physical properties of air-fried french fries

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
French 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, Syifa Rahadian Izzati, Rini Yulianingsih, Wahyunanto Agung Nugroho   +3 more
doaj   +2 more sources

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

LWT, 2021
Abstract Fried fish skins are snacks with rich flavor in Asian. However, the high fat content about 50% is not good for health. It is possible to reduce the oil content while maintain its fried taste and texture by optimized frying methods. The effects of different frying approaches such as air frying, vacuum frying, electrostatic frying and ...
Mingchih Fang, Guan-Jing Huang, Wen-Chieh Sung   +2 more
openaire   +2 more sources

Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying

Journal of Food Composition and Analysis, 2023
In this study, the effect of deep-frying and air-frying on the stability and gastro-intestinal release of red-skinned onion phenolic compounds have been assessed by high-resolution mass spectrometry. Forty-four phenolic compounds were identified and quantified in raw onion.
Cattivelli A., Di Lorenzo A., Conte A., Martini S., Tagliazucchi D.   +4 more
openaire   +2 more sources

Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods [PDF]

Food Chemistry: X
This study examined the effects of four thermal processing methods (steaming, boiling, air frying, and roasting) on the flavor and meat quality of Grass Carp from Jingpo Lake, China (a natural water system).
De-yin Pan, Jin-ming Ma, Chang-bo Li, Hong-zhen Du, Jing-jing Diao, Hong-sheng Chen   +5 more
doaj   +2 more sources

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods [PDF]

Foods
The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality.
Andrés Bustamante, Consuelo Valle, Francisca Echeverría, Elva Gonzales, Mónica Cabrales, Camila Farias, Yasna Muñoz, Beatriz Reyes, Lorena Mercado-López, Rodrigo Valenzuela   +9 more
doaj   +2 more sources

Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process [PDF]

Frontiers in Nutrition
IntroductionThis 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, Kaiqi Cheng, Haicheng Li, Hui Yang, Yecheng Ran, Zhou Yang, Wen Su, Linjie Xi, Wengang Jin, A. M. Abd El-Aty, A. M. Abd El-Aty, Ruichang Gao, Ruichang Gao   +12 more
doaj   +2 more sources

Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.) [PDF]

Processes, 2021
The eggplant is an important vegetable that is used all over the world and it contains valuable bioactive properties. Cooking methods affect the nutritional value as well as the functional characteristics of vegetables. This study investigated the effect of air-frying at different temperatures and the extraction solvents on the bioactive properties of ...
Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed, Mohammed Saeed Alkaltham, Khizar Hayat, Najla Sulaiman Aloumi, Alhanouf Mohammed Al-Dossari, Laila Naif Al-Harbi, Shaista Arzoo   +7 more
openaire   +2 more sources