Results 21 to 30 of about 49,780 (244)
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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Chemistry of deep-fat frying oils.
Journal of Food Science, 2007 E. Choe, D. Min
semanticscholar +3 more sources
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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SN Applied Sciences, 2021 Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were
O. Faloye +3 more
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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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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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Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying
The Physics of Fluids, 2021 Deep-fat frying is a cooking technique that has been used continuously since prehistoric times. A domestic deep-fryer heated from the bottom develops significant convection inside the bath cavity.
Maxime Touffet +3 more
semanticscholar +1 more source