Results 1 to 10 of about 2,956,220 (203)

Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat [PDF]

Foods
Deep-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, Yinuo Liu, Qiuxiao Li, Ruijia Liu, Ming Cai, Shuna Zhao   +5 more
doaj   +2 more sources

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying [PDF]

Grasas y Aceites, 2017
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
doaj   +2 more sources

Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products

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, Jyotsna Waghmare, Uday Annapure   +2 more
doaj   +3 more sources

Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork [PDF]

Food Chemistry: X
Deep-frying reheating brings the signature crispy texture of crispy fried pork (CFP), but additional oil absorption raises concerns for health-conscious consumers. This study compared deep-frying (DF) with non-fat reheating methods, including air-frying (
Chunyuan Ping, Qin Ding, Rongying Pan, Yuwei Zhao, Junjie Gong, Jihong Wu, Xiaojun Liao, Fei Lao   +7 more
doaj   +2 more sources

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, Ahmadzadeh-Hashemi S, Nooshkam M.   +2 more
europepmc   +2 more sources

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.
Wu, H, Karayiannis, TG, Jouhara, H, Tassou, SA   +3 more
core   +6 more sources

A Review of Methods for the Regulation of the Oil Absorption Rate of Starch-Based Fried Products [PDF]

Shipin Kexue, 2023
Deep-frying is a traditional cooking method in China, endowing the product with unique crispy characteristic but also greasiness. High-calorie fried foods can create health risks.
WANG Jing, LIU Yuanxiao, WEN Jiping
doaj   +1 more source

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Foods, 2021
The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force ...
Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang, Wen-Chieh Sung   +3 more
doaj   +1 more source

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of Food Quality, 2021
Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao   +5 more
doaj   +1 more source

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Heliyon, 2023
Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi   +5 more
doaj   +1 more source