Results 61 to 70 of about 4,181 (134)
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
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Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
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Air Frying a New Technique for Produce of Healthy Fried Potato Strips [PDF]
Journal of Food and Nutrition Sciences, 2014 The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in
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Applied Food ResearchBackground: With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source.
Szu-Yun Wu +4 more
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Effects of Reheating Methods and Frequencies on Quality Characteristics and Warmed-Over Flavor of Prepared Meat Patties [PDF]
Shipin KexueThis study aimed to elucidate the effects of four reheating methods (oven heating, boiling, microwaving, and air frying) and reheating cycles on warmed-over flavor (WOF) in prepared meat patties, prepared in our laboratory.
SU Xinyao, LI Wanling, LI Mingchen, CUI Chenyi, CAO Yule, WANG Huhu
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Food Production, Processing and NutritionThermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is acrylamide (in starch-rich foods).
Zahraa Adil Ahmed +1 more
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Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies. [PDF]
Foods, 2023 Jeong GT +5 more
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ToxinsBeta-carboline alkaloids (βC-alkaloids) are natural toxins found in various foods, and can also form during the thermal processing of protein-rich ingredients.
Kyung-Jik Lim +2 more
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Shipin gongye ke-jiThis study aimed to study the effects of three current popular high-temperature treatments (electric roasting, air frying and superheated steam) on the physicochemical properties and taste quality of grass carp meat.
Xiaolong WU +4 more
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Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations. [PDF]
J Food Sci Technol, 2020 Joshy CG +4 more
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