Results 251 to 260 of about 2,647,396 (311)

Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. [PDF]

Foods
Rasool A, Luo X, Zhang Q, Jia C, Zhao S, Liu R, Rong J, Zhou G, Wang B, Kuai J, Wang J, Zhao J.   +11 more
europepmc   +1 more source

Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. [PDF]

Gels
Li Y, Wang Y, Wu Y, Bai H, Zhao Y, Xiang H, Li J.   +6 more
europepmc   +1 more source

Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods. [PDF]

Front Nutr
Su W, Zhao S, Zhou J, Xi L, Jin W, Abd El-Aty AM.   +5 more
europepmc   +1 more source

Strengthening fresh and processed rambutan value chains [PDF]

Knol, J.J., Stallen, M., Zulkarnain, I.
core   +1 more source

Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods. [PDF]

Food Chem X
Scianò F, Bernardoni BL, D'Agostino I, Ferrara G, Tafi A, Garavaglia S, La Motta C.   +6 more
europepmc   +1 more source

Flight characteristics [PDF]

STUDENT
core   +1 more source

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Frying Process: From Conventional to Air Frying Technology

Food Reviews International, 2019
ABSTRACTStudies 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.
Aline Nalon Zaghi, Sandra Maria Barbalho, Elen Landgraf Guiguer, Alda Maria Otoboni   +3 more
openaire   +2 more sources

Formation of AGEs in fish cakes during air frying and other traditional heating methods

Food Chemistry, 2022
This 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, Runlin, Wu, Haonan, Shi, Caihua, Jia, Jianhua, Rong, Ru, Liu   +5 more
openaire   +3 more sources

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

International Journal of Gastronomy and Food Science, 2023
Rafael Castro-López, Ogan I. Mba, Julián Andrés Gómez-Salazar, Abel Cerón-García, Michael O. Ngadi, María Elena Sosa-Morales   +5 more
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A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying

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, Fei Zhang, Lirong Xu, Qingzhe Jin, Jianhua Huang, Xingguo Wang   +6 more
openaire   +1 more source