Results 61 to 70 of about 2,647,396 (311)

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

PENGOLAHAN PANGAN MENGGUNAKAN TEKNIK AIR FRYING : STUDI PUSTAKA

Jurnal Sains dan Teknologi Pangan, 2022
ABSTRACTRecently society wanted the healthier products, namely frying products that are low in fat and do not contain harmful chemicals such as acrylamide, free fatty acids, and PAHs. This study using systematic review method. Currently, a new frying technique has been developed, namely the air frying technique, which is a frying technique using hot ...
Habibi, Nur Ahmad, Utami, Citra Tristi
openaire   +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

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

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

Characterization of Microplastics in Human Gastric Cancer and Control Tissues and Analysis of Associated Genetic Features

Advanced Healthcare Materials, EarlyView.
This study characterizes the presence of microplastics in human normal gastric, para‐tumor, and gastric tumor tissue and confirms the association between microplastic exposure and lymph node metastasis in gastric cancer. This study explores the transcriptomic changes induced by microplastic exposure, laying the foundation for further investigation into
Liqiao Chen, Jialin Li, Yan Wu, Han Bao, Xuesong Yang, Guoqing Lv, Ke Ji, Ji Zhang, Xiaojiang Wu, Kai Zhou, Jieli Xu, Jiatian Tang, Xiyuan Han, Anqiang Wang   +13 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

The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens

Environment International, 2021
Commercial cooking has higher intensity and more severe instantaneous cooking pollution from volatile organic chemicals compared to home cooking, making health risk assessment of occupational exposure for chefs a priority. In this study, chefs from three
Lei Huang, Haonan Cheng, Shengtao Ma, Ruoying He, Jicheng Gong, Guiying Li, Taicheng An   +6 more
doaj   +1 more source

Analysis of energy use in crisp frying processes [PDF]

, 2010
Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Jouhara, H, Karayiannis, TG, Tassou, SA, Wu, H   +3 more
core  

A Shape‐Adaptive, Performance‐Programmable, Self‐Healable and On‐Demand Destructible Robotic Skin via Self‐Strengthening Dynamic Silicone

Advanced Science, EarlyView.
Enabled by the distinctive inter‐ and intra‐chain siloxane exchange in commercially available silicones as the dielectric layer, the omni‐adaptive robotic skin (OmniAdapt) integrates multiple advanced functionalities: programmable sensing performance via the self‐stiffening dielectric material, application as BPM sensor, shape adaptivity for electronic
Wusha Miao, Lara S. Laamari, Jing Yu, Sanjay Schreiber, Lukas Heer, Jiacheng Cui, Jiayuan Huang, Hedan Bai   +7 more
wiley   +1 more source