Results 11 to 20 of about 2,956,221 (203)

Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets

Clean Technologies, 2022
(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation ...
Marta Barón-Yusty, Ginés Benito Martínez-Hernández, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez   +4 more
doaj   +1 more source

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, Eshagh Zakipour Rahimabadi, Ehsan Ahmadifard   +2 more
doaj   +1 more source

Recent advances in frying processes for plant-based foods

Food Chemistry Advances, 2022
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud, Xin Jin   +5 more
doaj   +1 more source

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries. [PDF]

Malays J Med Sci, 2018
Background: This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.
Kamarudin SA, Jinap S, Sukor R, Foo SP, Sanny M.   +4 more
europepmc   +3 more sources

Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

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, Ibrahim Khalifa, Rokkaya Sami, Ebtihal Khojah, Khadiga Ahmed Ismail, Mokhtar Dabbour   +5 more
doaj   +1 more source

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, V. E. Tarasov, I. M. Chebanov   +2 more
doaj   +1 more source

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

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, Ji-Won Han, Munyhung Jung, Kwang-Won Lee, Myung-Sub Chung   +4 more
doaj   +1 more source

Investigating fat reduction absorption and sensory properties for Kubeh during deep frying using carob as coating films

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
doaj   +1 more source

The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood

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
doaj   +1 more source

A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous
Wu, Hongwei, T.G. Karayiannis, S.A. Tassou, H. Wu, Karayiannis, Tassos, Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Tassou, SA   +10 more
core   +1 more source