Results 11 to 20 of about 4,302 (235)
Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin
Shipin gongye ke-ji, 2022 In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture,
Huijuan SUN +5 more
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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]
FoodsThe growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality.
Andrés Bustamante +9 more
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Effects of air-frying and microwave treatment on the quality of pumpkin seed kernels
Shipin yu jixie, 2023 Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods： In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying （160 ℃, 0~7 min） and microwave ...
ZHANG Gui-hui +4 more
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Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.). [PDF]
Food Sci Nutr, 2023 AbstractThe 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, which still has a wide field of study.
Coria-Hernández J +2 more
europepmc +3 more sources
Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods [PDF]
Frontiers in NutritionThis 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 +4 more
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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 +6 more
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Journal of Food and Bioprocess Engineering, 2021 Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and 420 s) at constant vacuum pressure of 70 mbar on some quality ...
Simin Nobahari, Ali Reza Bassiri
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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 +4 more
openaire +4 more sources
Journal of Food Quality, 2021 Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin +5 more
doaj +1 more source
Multitek Indonesia, 2021 The frying temperature in the frying process using a vacuum frying machine can be designed according to your needs. Usually used for frying at low temperatures so that damage to aroma and taste can be avoided. The purpose of this study was to analyze the
Nely Ana Mufarida +2 more
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