Results 11 to 20 of about 45,887 (268)

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   +2 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

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

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

Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods [PDF]

Frontiers in Nutrition
This research primarily examines the effects of three thermal processes–air frying, water steaming, and oil frying–on the volatile and non-volatile flavor compounds of salted Spanish mackerel dried meat (with a salt concentration of 6% and drying ...
Jing Li, Caiyan Jiang, Yan Liu, Xiaoqing Miao, Pengfei Jiang   +4 more
doaj   +2 more sources

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus) [PDF]

Processes, 2021
Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and ...
Bertoka Fajar Surya Perwira Negara, Mi-Jeong Lee, Gabriel Tirtawijaya, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, Jae-Suk Choi   +6 more
openaire   +1 more source

Influence of Two Frying Methods on the Quality and Flavor of Hairtail

Shipin gongye ke-ji, 2022
The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed.
Yixuan DING, Ting ZHOU, Yueqin LIAO, Huimin LIN, Bin ZHANG, Shanggui DENG, Xiaomin ZHOU   +6 more
doaj   +1 more source

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   +1 more source

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   +4 more sources