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).
Zhou M +9 more
europepmc +14 more sources
A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying [PDF]
Journal of Food Science, 2015 Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts ...
Michael H Gordon +2 more
exaly +5 more sources
Impact of the Physical Modification of Starch (<i>Oxalis tuberosa</i>) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. [PDF]
FoodsCurrently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified ...
Loyo-Trujillo NA +7 more
europepmc +2 more sources
Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (<i>Ipomoea batatas</i> L.): Steaming Versus Air-Frying. [PDF]
FoodsOrange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive ...
Pan-Utai W +2 more
europepmc +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
Review of the influence of hot air frying on food quality
Measurement FoodJosé A Tellez-Morales
exaly +3 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
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 ...
Amy Schmiedeskamp +2 more
semanticscholar +4 more sources
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture [PDF]
Journal of Food Engineering, 2021 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).
T. Gouyo +4 more
semanticscholar +5 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