Results 211 to 220 of about 45,887 (268)

Hot Air Frying as a Healthier Alternative to Deep Fat Frying for Shrimp: Comparative Analysis of Physicochemical and Sensory Properties

Applied Food Research
Bahareh Maroufpour, Aman Mohammad Ziaiifar, Mohammad Ghorbani, Hassan Sabbaghi, Saeed Yalghi   +4 more
openaire   +1 more source

Impact of different frying methods on volatile compounds in tofu. [PDF]

Food Chem X
Yi YW, Ping CY, He L, Zhang H, Cai XM, Hu JX, Qiao MF.   +6 more
europepmc   +1 more source

Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development. [PDF]

J Food Sci Technol
Edris AE, Salama HH.
europepmc   +1 more source

Thermal Inactivation of Salmonella in Not-Ready-to-Eat Breaded Stuffed Chicken Products Using an Air Fryer: Impact on Safety, Quality, and Texture. [PDF]

J Food Sci
Okur I, Sullivan G, Stratton J, Chaves BD, Wang B.   +4 more
europepmc   +1 more source

Machine Learning in Transforming the Food Industry. [PDF]

Foods
Hussain MA, Khan MIH, Karim A.
europepmc   +1 more source

Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades. [PDF]

Food Sci Biotechnol
Kwon J, Kim I, Lee KW, Jung M, Lee H, Kim S, Moon B, Lee J.   +7 more
europepmc   +1 more source

Review of the influence of hot air frying on food quality

Measurement: Food
José A. Téllez-Morales, Jesús Rodríguez-Miranda, Ricardo Aguilar-Garay   +2 more
openaire   +1 more source

Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]

Food Sci Nutr
Bazina N, Ahmed T, Almdaaf M, Abu Hallalah HMO, Jibia S.   +4 more
europepmc   +1 more source

Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips. [PDF]

Food Sci Nutr
Göncü A.
europepmc   +1 more source

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source