Results 41 to 50 of about 45,887 (268)

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying [PDF]

Food Science & Nutrition, 2022
AbstractIn this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated.
Li Liu, Pan Huang, Wei Xie, Jinlin Wang, Yujin Li, Haiyan Wang, He Xu, Fan Bai, Xiaodong Zhou, Ruichang Gao, Yuanhui Zhao   +10 more
openaire   +2 more sources

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

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

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

Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry : Cooking Emissions [PDF]

, 2016
Cooking processes produce gaseous and particle emissions that are potentially deleterious to human health. Using a highly controlled experimental setup involving a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), we investigate the
Baltensperger, Urs, Bozzetti, Carlo, Bruns, Emily A., Daellenbach, Kaspar R., Detournay, Anais, El Haddad, Imad, Farren, Naomi J., Hamilton, Jacqueline F., Kilic, Dogushan, Klein, Felix, Kumar, Nivedita K., Marchand, Nicolas, Pieber, Simone M., Platt, Stephen M., Prévôt, André S H, Slowik, Jay G., Temime-Roussel, Brice   +16 more
core   +5 more sources

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 of air-frying at different temperatures and the extraction solvents on the bioactive properties of ...
Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed, Mohammed Saeed Alkaltham, Khizar Hayat, Najla Sulaiman Aloumi, Alhanouf Mohammed Al-Dossari, Laila Naif Al-Harbi, Shaista Arzoo   +7 more
openaire   +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

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