Malaysian Applied Biology, 2021 Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods.
MARINA MOHD TAMSIR +4 more
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Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods [PDF]
Frontiers in NutritionThis research primarily examines the effects of three thermal processes–air frying, water steaming, and oil frying–on the volatile and non-volatile flavor compounds of salted Spanish mackerel dried meat (with a salt concentration of 6% and drying ...
Jing Li +4 more
doaj +2 more sources
Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies. [PDF]
Foods, 2023 This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM).
Jeong GT +5 more
europepmc +2 more sources
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage. [PDF]
Food Chem XZhou M +8 more
europepmc +2 more sources
Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (<i>Ipomoea batatas</i> L.): Steaming Versus Air-Frying. [PDF]
FoodsOrange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive ...
Pan-Utai W +2 more
europepmc +2 more sources
Impact of the Physical Modification of Starch (<i>Oxalis tuberosa</i>) in a Low-Fat Snack by Hot Air Frying, a Sustainable Process. [PDF]
FoodsCurrently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified ...
Loyo-Trujillo NA +7 more
europepmc +2 more sources
Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus) [PDF]
Processes, 2021 Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and ...
Bertoka Fajar Surya Perwira Negara +6 more
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Influence of Two Frying Methods on the Quality and Flavor of Hairtail
Shipin gongye ke-ji, 2022 The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed.
Yixuan DING +6 more
doaj +1 more source
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment. [PDF]
Food Sci BiotechnolYoon H +6 more
europepmc +2 more sources
Inhibition of Nε-(carboxyethyl)lysine and Nε-(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade-containing Micromeria fruticosa. [PDF]
Food Sci NutrThe objective of this study was to assess the impact of marinating beef, chicken, and fish with Micromeria fruticosa (M. fruticosa) on the inhibition of Nε‐(carboxyethyl)lysine (CEL) and Nε‐(carboxymethyl)lysine (CML).
Kılıç Altun S +3 more
europepmc +2 more sources