Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process. [PDF]
Food Sci Nutr, 2023 There is a widespread use of deep‐fat frying in both domestic and industrial sections, and deep‐fat fried foods are extremely popular due to their taste, color, and crispy texture.
Varidi M +2 more
europepmc +2 more sources
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 Sci Nutr, 2022 In 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 ...
Liu L +10 more
europepmc +2 more sources
Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. [PDF]
Foods, 2022 Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets
Cui L, Chen J, Zhai J, Peng L, Hayes DG.
europepmc +2 more sources
Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]
Food Sci NutrDeep‐fat frying remains a prevalent culinary technique due to its ability to enhance sensory properties; however, it also initiates complex physicochemical transformations that compromise oil integrity and food safety.
Bazina N +4 more
europepmc +2 more sources
Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
doaj +2 more sources
Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology. [PDF]
Food Sci Nutr, 2019 This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory ...
Sobowale SS +2 more
europepmc +2 more sources
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. [PDF]
J Food Sci Technol, 2021 Kurek M +6 more
europepmc +2 more sources
Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat [PDF]
FoodsDeep-fat frying is widely used, but high temperatures and complex food matrices promote oil deterioration and harmful substance formation, posing risks to food safety and oil quality.
Zelong Wang +5 more
doaj +2 more sources
Recent studies on alternative technologies for deep-fat frying. [PDF]
J Food Sci TechnolJuvvi P, Kumar R, Semwal AD.
europepmc +2 more sources
Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese [PDF]
BMC BiotechnologyStudies on the effect of deep frying of oils and their blend in specified frying cycles is unavailable in the open scientific literature. Thus, we investigated fluctuations in the quality of palm oil, shea butter, and their blend as affected by repeated ...
Muftaudeen Taoheed Kolawole +5 more
doaj +2 more sources