Results 271 to 280 of about 2,647,396 (311)

ACRYLAMIDE IN DEEP-FRYING VERSUS AIR FRYING FOODS AND MITIGATION TREATMENTS: A REVIEW

JOURNAL OF MODERN CHEMISTRY & CHEMICAL TECHNOLOGY, 2022
Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto   +3 more
openaire   +1 more source

Evaluation of the effect of enzymatic pretreatment with l‐asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes

Journal of Food Science
Summary This study investigates the combined effects of l‐asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air frying on acrylamide (AA) formation in French fries.
Mariarca Esposito, L. De Luca, Giovanni Sorrentino, Giulia Basile, Martina Calabrese, F. Pizzolongo, Raffaele Romano   +6 more
semanticscholar   +1 more source

Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties

Journal of Food Engineering, 2023
Xinli Ran, D. Lin, Lingjie Zheng, Yifan Li, Hongshun Yang   +4 more
semanticscholar   +1 more source

Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle

Food Bioscience, 2023
Zi-Ye Wang, Zi-xuan Wu, Guanli Zhao, De-yang Li, Yu‐xin Liu, Lei Qin, Peng Jiang, Darren Zhou   +7 more
semanticscholar   +1 more source

Fabrication of food-safe, degradable and high-barrier air frying paper by chitosan, zein and LCNF coatings

Cellulose, 2023
Caifu Yi, Tianzhong Yuan, Hao Ren, Huining Xiao, H. Zhai   +4 more
semanticscholar   +1 more source

Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying

Journal of Food Composition and Analysis, 2023
Y. Gao, Ruike Qin, Runlin Wu, Qing Xiong, Qixing Huang, R. Liu   +5 more
semanticscholar   +1 more source

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Food Chemistry, 2022
Yueqi An, Yang Hu, Shanbai Xiong
exaly  

Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil

Food and Bioprocess Technology, 2022
O. Fadairo, R. Nandasiri, N. Eskin, R. Aluko, M. Scanlon   +4 more
semanticscholar   +1 more source

Assessing the degree to which conventional and air-frying methods alter the quality of sesame, ghee, sunflower, and virgin olive oil in the presence or absence of food

European Food Research and Technology
Duygu Baskaya-Sezer
semanticscholar   +1 more source

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Trends in Food Science and Technology, 2021
Jalal Dehghannya, Michael Ngadi
exaly