Results 51 to 60 of about 5,190 (257)

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

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

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

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

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

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

Review of the influence of hot air frying on food quality

Measurement Food
JOSÉ A Tellez-Morales
exaly   +2 more sources

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

Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

Foods, 2023
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture ...
Fen Yao, Hong Gao, Chao-Min Yin, De-Fang Shi, Xiu-Zhi Fan   +4 more
doaj   +1 more source

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods

Foods, 2023
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil ...
Md. Hafizur Rahman Bhuiyan, Michael O. Ngadi   +1 more
openaire   +3 more sources