Results 1 to 10 of about 2,500 (161)

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

Journal of Food Science, 2015
Abstract 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 to impart the characteristics of traditionally produced French fries, but
Michael H Gordon, Maria BELÉN Linares, Maria Dolores Garrido   +2 more
exaly   +3 more sources

Recent studies on alternative technologies for deep-fat frying [PDF]

Journal of Food Science and Technology
Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers.
Praneeth, Juvvi, Ranganathan, Kumar, Anil Dutt, Semwal   +2 more
openaire   +3 more sources

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

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

Reducing fat uptake in cassava product during deep-fat frying

Journal of Food Engineering, 2009
The present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydro- colloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of pre- formed products made from cassava ...
Farayde Matta Fakhouri, Eduardo Vicente
exaly   +4 more sources

Cross-flow deep fat frying and its effect on fry quality distribution and mobility [PDF]

Journal of Food Science and Technology, 2015
Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of fries.
van Koerten, K.N., Schutyser, M.A.I., Somsen, D., Boom, R.M.   +3 more
openaire   +3 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