Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin
Shipin gongye ke-ji, 2022 In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture,
Huijuan SUN +5 more
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Effects of air-frying and microwave treatment on the quality of pumpkin seed kernels
Shipin yu jixie, 2023 Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods： In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying （160 ℃, 0~7 min） and microwave ...
ZHANG Gui-hui +4 more
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The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods [PDF]
FoodsThe growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality.
Andrés Bustamante +9 more
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Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.) [PDF]
Processes, 2021 The eggplant is an important vegetable that is used all over the world and it contains valuable bioactive properties. Cooking methods affect the nutritional value as well as the functional characteristics of vegetables. This study investigated the effect
A. Salamatullah +7 more
semanticscholar +2 more sources
Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods [PDF]
Food Chemistry: XThis study examined the effects of four thermal processing methods (steaming, boiling, air frying, and roasting) on the flavor and meat quality of Grass Carp from Jingpo Lake, China (a natural water system).
De-yin Pan +5 more
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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
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
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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
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Evaluation of chicken nuggets during air-frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2022 R. Castro-López +5 more
semanticscholar +2 more sources
Journal of Food and Bioprocess Engineering, 2021 Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and 420 s) at constant vacuum pressure of 70 mbar on some quality ...
Simin Nobahari, Ali Reza Bassiri
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