Results 211 to 220 of about 49,780 (244)

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

LWT - Food Science and Technology, 2021
Fried fish skins are snacks with rich flavor in Asian. However, the high fat content about 50% is not good for health. It is possible to reduce the oil content while maintain its fried taste and texture by optimized frying methods.
Ming-Yi Fang, G. Huang, Wen-Chieh Sung
semanticscholar   +3 more sources

Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch-lipid complexes during deep-fat frying.

Food Chemistry, 2019
Moisture affects the combination of starch granules and fatty acids in deep-fat frying. In this study, high-amylose corn starch (HACS) and glutinous rice starch (GRS) with various water contents were fried in rapeseed oil at 170 °C for 7 min. The complex
Haisong Wang, Yiming Wu, Naifu Wang, Liping Yang, Yibin Zhou   +4 more
semanticscholar   +3 more sources

A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods.

Food Chemistry
Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-to-eat product. Several frying techniques have been employed viz., deep fat, microwave, vacuum, air, and spray frying.
S. S, J. T, Singh Shagolshem Mukta, P. S. Rao   +3 more
semanticscholar   +3 more sources

Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying.

Food Chemistry, 2021
The frying process is an excellent way to obtain food with desirable sensory. However, some harmful substances, such as aldehydes and monoepoxy oleic acids, could also be produced.
Gangcheng Wu, Shuyan Han, Yiren Zhang, Tongtong Liu, Emad Karrar, Qingzhe Jin, Hui Zhang, Xingguo Wang   +7 more
semanticscholar   +1 more source

Wheat gluten structure and (non-)covalent network formation during deep-fat frying.

Food Research International
The aim of this work was to investigate wheat gluten protein network structure throughout the deep-frying process and evaluate its contribution to frying-induced micro- and macrostructure development. Gluten polymerization, gluten-water interactions, and
I. M. Riley, U. Verma, P. Verboven, B. Nicolai, J. Delcour   +4 more
semanticscholar   +1 more source

Deep fat frying of foods: A critical review on process and product parameters

Critical reviews in food science and nutrition, 2019
Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum internal temperature is attained. Deep fried foods are hot and crispy on the outside and cooked safely in the center.
Sangamithra Asokapandian, G. J. Swamy, Haseena Hajjul   +2 more
semanticscholar   +1 more source

Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.

Food Research International, 2020
The properties of moisture and starch in potatoes affect the quality and oil absorption of final fried products. In this study, changes in moisture state, starch properties, and micromorphology of potato strips pretreated by microwave heating (MH) and ...
Dan Yang, Gangcheng Wu, Peiyan Li, X. Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin   +6 more
semanticscholar   +1 more source

Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties

Journal of Food Engineering, 2023
Xinli Ran, D. Lin, Lingjie Zheng, Yifan Li, Hongshun Yang   +4 more
semanticscholar   +1 more source

Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips

Innovative Food Science & Emerging Technologies, 2018
It is well known that edible oil consumption and saturated fat intake in high amount are individually associated with important health problems such as obesity, coronary heart disease, and cancer. In recent years, ultrasound application prior to deep-fat
S. Mohammadalinejhad, J. Dehghannya
semanticscholar   +1 more source

A review on heat and mass transfer coefficients during deep-fat frying: Determination methods and influencing factors

Journal of Food Engineering, 2018
Deep-fat frying is one of the main methods applied to processing food materials, in which heat and mass transfer take place simultaneously. These phenomena, which govern product quality and safety, are strongly controlled by heat and mass transfer ...
Afsaneh Safari, Razieh Salamat, O. Baik
semanticscholar   +1 more source