Results 21 to 30 of about 4,464 (225)

Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.) [PDF]

Journal of Agricultural and Food Chemistry, 2022
Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents and thermal processing methods that maintain their ...
Amy Schmiedeskamp, Monika Schreiner, Susanne Baldermann   +2 more
openaire   +3 more sources

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying [PDF]

Food Research International, 2020
The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penetrometer test was conducted simultaneously with microphone recording of sound emissions.
Gouyo, Têko, Mestres, Christian, Maraval, Isabelle, Fontez Nguyen The, Bénédicte, Hofleitner, Céline, Bohuon, Philippe   +5 more
openaire   +3 more sources

Technology Optimization and Flavor Analysis of Air Fried Fish Skin

Shipin gongye ke-ji, 2022
In order to develop air fried fish skin products, the air frying process of fish skin was optimized and its flavor was analyzed. The effects of blanching time, brine mass fraction, brine immersion time, marinating time, pre-drying temperature and time ...
Huijuan SUN, Lu LI, Kaihua MA, Lizhen MA, Xiaoqing REN   +4 more
doaj   +1 more source

The Effect of Frying Conditions on Sunflower Oil Attributes

Tikrit Journal of Engineering Sciences, 2018
A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new
Hanadi Sibai, Huda Alrifaie
doaj   +3 more sources

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Foods, 2020
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs.
Jong-Sun Lee, Ji-Won Han, Munyhung Jung, Kwang-Won Lee, Myung-Sub Chung   +4 more
doaj   +1 more source

Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds

Antioxidants, 2022
This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts ...
Olamide S. Fadairo, Ruchira Nandasiri, Thu Nguyen, N. A Michael Eskin, Rotimi E. Aluko, Martin G. Scanlon   +5 more
doaj   +1 more source

Recent advances in frying processes for plant-based foods

Food Chemistry Advances, 2022
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud, Xin Jin   +5 more
doaj   +1 more source

Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying

Journal of Food Composition and Analysis, 2023
In this study, the effect of deep-frying and air-frying on the stability and gastro-intestinal release of red-skinned onion phenolic compounds have been assessed by high-resolution mass spectrometry. Forty-four phenolic compounds were identified and quantified in raw onion.
Cattivelli A., Di Lorenzo A., Conte A., Martini S., Tagliazucchi D.   +4 more
openaire   +1 more source

Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying

Applied Food Research, 2022
Tilapia skin has many beneficial effects on human health, but it has not been exploited scientifically yet. A novel tilapia skin-based ready-to-eat snack was developed by infrared drying at 45°C for 25 min and different puffing technologies at 180°C in ...
Lin Wang, Wenyan Chen, Ruoyu Zhou, Yuhan Ren, Kang Wang, Ning Jiang, Ruichang Gao   +6 more
doaj   +1 more source

Indoor air quality in a restaurant kitchen using margarine for deep-frying [PDF]

Environmental Science and Pollution Research, 2015
Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying ...
Sofuoğlu, Sait Cemil, Toprak, Melis, İnal, Fikret, Çimrin, Arif H.   +3 more
openaire   +4 more sources