Results 241 to 250 of about 5,190 (257)
Some of the next articles are maybe not open access.
Air fryers have become a common kitchen appliance since their mass-market introduction in the 2010s. One of the main draws is that their use of rapid hot air crisps and cooks food with little oil, thus reducing fat content. But their speed, size, energy efficiency, ease of use, and multipurpose capacity are additional attractions.
openaire +1 more source
openaire +1 more source
ACRYLAMIDE IN DEEP-FRYING VERSUS AIR FRYING FOODS AND MITIGATION TREATMENTS: A REVIEW
JOURNAL OF MODERN CHEMISTRY & CHEMICAL TECHNOLOGY, 2022Juliana de Oliveira +3 more
openaire +1 more source
CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT
Journal of Food Science, 1980ABSTRACT Heat and mass transfer between air and product, fried in a specially designed forced convection oven were analyzed. Minced meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocities of the air.
openaire +1 more source
Evolution of mechanical and optical properties of French fries obtained by hot air-frying
LWT - Food Science and Technology, 2014Ana Heredia +2 more
exaly
Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying
Journal of Food Processing and Preservation, 2015Jalal Dehghannya +2 more
openaire +1 more source
The Clarion Airs of Michael Tippett and Christopher Fry
The Musical Quarterly, 2014openaire +1 more source