Results 201 to 210 of about 4,302 (235)
LWT - Food Science and Technology, 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, Wen-Chieh Sung
exaly +2 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 Abstract 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 to impart the characteristics of traditionally produced French fries, but
Keshavan Niranjan +1 more
exaly +3 more sources
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Frying Process: From Conventional to Air Frying Technology
Food Reviews International, 2019ABSTRACTStudies have shown that products resulting from oils heated for long periods under high temperatures contain polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which lead to metabolic changes, malabsorption of essential fat, and development of cancer.
Sandra Barbalho, Elen Guiguer
exaly +2 more sources
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023Abel Ceron-Garcia +2 more
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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 ...
Jin Soo Kim +2 more
exaly +2 more sources
JAOCS, Journal of the American Oil Chemists' Society, 2020
AbstractChicken nuggets were air‐fried and deep‐fried for various times at the same temperature. The moisture content, oil content, color, texture, volatile compounds, and lipids degradation of the chicken nuggets were investigated. The evolution rate of the moisture content, oil content, color, and texture were much higher during deep frying than ...
Xingguo Wang, Qingzhe Jin, Yi Cao
exaly +2 more sources
AbstractChicken nuggets were air‐fried and deep‐fried for various times at the same temperature. The moisture content, oil content, color, texture, volatile compounds, and lipids degradation of the chicken nuggets were investigated. The evolution rate of the moisture content, oil content, color, and texture were much higher during deep frying than ...
Xingguo Wang, Qingzhe Jin, Yi Cao
exaly +2 more sources
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying [PDF]
Food Science and Nutrition, 2022 AbstractIn this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated.
Ruichang Gao, Yuan-Hui Zhao
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Air Flow During Vocal Fry Phonation
Journal of Speech and Hearing Research, 1967Five male and five female speakers, who were free of any voice disorder, were required to sustain vocal fry phonation at three pitch levels; one an arbitrary Standard level, another lower than the standard, and a third higher. Recordings were made and analyzed of air flow and the acoustic signal of these phonations.
openaire +2 more sources
Mass Transfer and Volume Changes in French Fries During Air Frying
Food and Bioprocess Technology, 2012 The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out, and the results were compared to those obtained for ...
Angel Arguelles +2 more
exaly +3 more sources