Results 221 to 230 of about 2,446,834 (240)

Effects of Household Processing on Rutin and Fagopyrin F in Common and Tartary Buckwheat. [PDF]

Foods
Kim J, Lee SA, Kim J.
europepmc   +1 more source

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying [PDF]

Journal of Food Science, 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 ...
Keshavan Niranjan, María Dolores Garrido, María Belén Linares   +2 more
exaly   +2 more sources

Interactions between fat and food during deep-frying

European Journal of Lipid Science and Technology, 2000
In deep-fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface, absorption of fat, formation of flavour compounds, development of surface colour, etc.
Gloria Marquez-Ruiz, Joaquín Velasco, Carmen Dobarganes   +2 more
exaly   +2 more sources

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Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

International Journal of Gastronomy and Food Science, 2023
Abel Cerón-García, Michael O Ngadi, María Elena Sosa-Morales   +2 more
exaly  

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
Mingchih Fang, Wen-Chieh Sung
exaly  

Impact of potato starch structural transitions on microstructure development during deep-frying

Food Hydrocolloids, 2023
Bart Nicolai, Pieter Verboven, Nand Ooms
exaly  

Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
E Choe, D B Min, D B Min
exaly  

Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation

Journal of Cereal Science, 2018
Michael O Ngadi, Mohebbat Mohebbi, Arash Ghaitaranpour   +2 more
exaly  

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

Journal of Agricultural and Food Chemistry, 2014
Mohamed Bouaziz, Bertrand Matthäus, Akram Zribi   +2 more
exaly  

Deep or air frying? A comparative study with different vegetable oils

European Journal of Lipid Science and Technology, 2017
Susana Casal, Carla Sofia Pereira Santos, Sara C. Cunha   +2 more
exaly