Results 31 to 40 of about 4,464 (225)

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

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

Vertically-resolved indoor measurements of air pollution during Chinese cooking

Environmental Science and Ecotechnology, 2022
Chinese cooking features several unique processes, e.g., stir-frying and pan-frying, which represent important sources of household air pollution. However, factors affecting household air pollution and the vertical variations of indoor pollutants during ...
Shuxiu Zheng, Huizhong Shen, Guofeng Shen, Yilin Chen, Jianmin Ma, Hefa Cheng, Shu Tao   +6 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 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

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

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

Immediate Organic Room‐Temperature Phosphorescence in Programmable Luminescent Tags Enabled by Oxygen‐Free Fabrication

Advanced Materials Technologies, EarlyView.
Programmable luminescent tags based on organic room‐temperature phosphorescence are shown to be governed by oxygen incorporation during fabrication. Oxygen‐free processing enables immediate phosphorescence activation, controlled thermal preconditioning, and tunable activation doses.
Lucy Winkler, Karl Sebastian Schellhammer, Sebastian Reineke   +2 more
wiley   +1 more source

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Frontiers in Nutrition
IntroductionPresent study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.MethodsPotato sticks were prepared in two different pre-treatment ways (washing and soaking ...
Semra Navruz-Varlı, Hande Mortaş
doaj   +1 more source