Results 11 to 20 of about 23,959 (269)
Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 The purpose of this research is to study before treatment (initial frying and microwave) and after (getting oil) from deep frying oil filtering on the absorption of silver carp .
Mehdi Sedaghat +2 more
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Foods, 2021 Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures ...
Mohammad Fikry +5 more
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Simulation of the properties of a frying composition based on ostrich oil and СО2-marjoram extract
Новые технологии, 2021 The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product ...
M. V. Gorbacheva +2 more
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Foods, 2020 Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs.
Jong-Sun Lee +4 more
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Frontiers in Sustainable Food Systems, 2023 The present study evaluated the impact of carob-based coating films on Fat %, moisture %, fat uptake %, moisture retention %, and sensory scores of Kubeh during deep-fat frying.
Malak Angor
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Antioxidants, 2023 This study aimed to investigate the inhibitory effects of hydroxytyrosol, α-tocopherol and ascorbyl palmitate on lipid peroxidation in squid, hoki and prawn during deep-fat frying and refrigerated storage. Fatty acid analysis using gas chromatography (GC)
Audrey Yue Vern Theah, Taiwo O. Akanbi
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Comparative study of frying to other cooking techniques influence on the nutritive value
Grasas y Aceites, 1998 Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of
A. Bognár
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A comparative study of the characteristics of French Fries produced by deep fat frying and air frying [PDF]
, 2015 Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts ...
Ahromrit, A. +5 more
core +1 more source
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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Effects of frying oil type on its stability and composition of fried food
Czech Journal of Food Sciences, 2022 The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil ...
Josef Soukup +3 more
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