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Etiology and risk factors for lung cancer in female Asian never smokers: a systematic review. [PDF]
Ther Adv Med OncolGuha S +5 more
europepmc +1 more source
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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 Maria Barbalho +1 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 ...
Yi Cao, Gangcheng Wu, Lirong Xu
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 ...
Yi Cao, Gangcheng Wu, Lirong Xu
exaly +2 more sources
An innovative model for describing oil penetration into the doughnut crust during hot air frying
Food Research International, 2021Hot air frying is one of the newest processing methods that can make healthier fried foods. The mechanism of frying using this method is not understood entirely yet. There is no model available to describe the oil absorption for air-fried foods. In this research, an agent-based model was extended to describe the oil penetration procedure and study the ...
Arash Ghaitaranpour +2 more
exaly +3 more sources
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023Julian Andres Gomez-Salazar +2 more
exaly +2 more sources
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
Journal of Food Science, 2021
Abstract Roasting of mustard seeds prior to oil extraction is a well‐documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enhancing the recovery of lipophilic sinapates from ...
Olamide Fadairo +4 more
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Abstract Roasting of mustard seeds prior to oil extraction is a well‐documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enhancing the recovery of lipophilic sinapates from ...
Olamide Fadairo +4 more
openaire +2 more sources
Food Chemistry
This study comprehensively investigated the effects of four domestic reheating methods (air frying, oven baking, pan frying, and deep frying) on flavor profiles and acrylamide formation in hash browns. Gas chromatography-mass spectrometry, liquid chromatography-tandem mass spectrometry, and electric nose/tongue/eye were employed to elucidate the ...
Run, Shi +7 more
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This study comprehensively investigated the effects of four domestic reheating methods (air frying, oven baking, pan frying, and deep frying) on flavor profiles and acrylamide formation in hash browns. Gas chromatography-mass spectrometry, liquid chromatography-tandem mass spectrometry, and electric nose/tongue/eye were employed to elucidate the ...
Run, Shi +7 more
openaire +2 more sources
Formation of AGEs in fish cakes during air frying and other traditional heating methods
Food Chemistry, 2022This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time.
Ruike, Qin +5 more
openaire +2 more sources