Results 31 to 40 of about 4,302 (235)

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

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat

Food Chemistry: X
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor ...
Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Qiaohui Zeng, Peng Shang, Zhendong Liu, Qun Huang   +10 more
doaj   +1 more source

Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes

Molecules, 2023
Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis.
Jinrui Zhu, Li Zhou, Jiaxu Yao, Yueqi Hu, Zhenghui Li, Jikai Liu, Eric Marchioni   +6 more
doaj   +1 more source

The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake

Aquaculture and Fisheries
In this study, the effects of steaming (ST), boiling (BO), microwaving (MI), baking (BA), air-frying (AF), pan-frying (PF), and deep-frying (DF) on the edible quality (color, texture, and sensory qualities) and flavor of frozen Jingzhou fish cake were ...
Yiyan Dong, Zhen Zhang, Wenting Li, Wenzheng Shi   +3 more
doaj   +1 more source

Reduced postprandial serum triglyceride after a meal prepared using hot air frying: A randomized crossover trial

NFS Journal, 2020
Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng, Mian Li, Haili Liu, Paul B. Higgins, Yan Tang, Yun Cao, Jing Shen, Shuyan Jin, Sheng Ge   +8 more
doaj   +1 more source

Mechanisms of cooking methods on flavor formation of Tibetan pork

Food Chemistry: X, 2023
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–MS.
Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang   +9 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

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

Foods, 2022
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets.
Yixuan Ding, Ting Zhou, Yueqin Liao, Huimin Lin, Shanggui Deng, Bin Zhang   +5 more
doaj   +1 more source

The effect of cooking approaches on the flavor, nutrition and antioxidant activity of asparagus

CyTA - Journal of Food
After cooking, asparagus develops unique flavor boosting its sensory appeal. This study explored flavor, nutrition, and antioxidant activity in asparagus after deep-frying, stir-frying, steaming, boiling, and air-frying.
Chunyan Shen, Yaling Huang
doaj   +1 more source

Effect of New Frying Technology on Starchy Food Quality

Foods, 2021
Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods
Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao, Zhengyu Jin   +5 more
doaj   +1 more source