Results 1 to 10 of about 3,039,237 (235)

Study of the behavior and properties of frying oil on repetitive deep frying. [PDF]

J Food Sci Technol, 2023
The current work focused on the effect of repetitive frying on the physicochemical characteristics of palm oil (PO)and sesame oil (SO) during the preparation of french fries by deep fat frying. A total of 16 frying cycles were carried out and the effect on various parameters was evaluated.
Sadawarte PD, Annapure US.
europepmc   +4 more sources

The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes [PDF]

Foods, 2021
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus ...
Jinghao Chen, Yi Lei, Jiaxin Zuo, Zebin Guo, Song Miao, Baodong Zheng, Xu Lu   +6 more
doaj   +3 more sources

Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation [PDF]

Foods, 2022
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried
Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, Xiaodan Li   +7 more
doaj   +3 more sources

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein [PDF]

Antioxidants, 2021
One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively ...
Małgorzata Wroniak, Marianna Raczyk, Bartosz Kruszewski, Edyta Symoniuk, Dominika Dach   +4 more
doaj   +3 more sources

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying [PDF]

Foods, 2021
The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were ...
Zhonghui Han, Jianxin Gao, Shunyang Zhang, Yan Zhang, Shuo Wang   +4 more
doaj   +3 more sources

The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying [PDF]

Foods
The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer.
Ying Li, Xiufang Xia, Guoping Yu
doaj   +3 more sources

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. [PDF]

Front Nutr, 2022
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C).
Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A.   +9 more
europepmc   +2 more sources

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles. [PDF]

NPJ Sci Food, 2022
It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been limited and partial.
Chiang KM, Xiu L, Peng CY, Lung SC, Chen YC, Pan WH.   +5 more
europepmc   +2 more sources

Deep-frying palm olein oil-fried street falafel induces testicular toxicity in rats [PDF]

Toxicology Reports, 2023
Falafel is the most common Egyptian street food, and deep-frying palm oil is a commonly used for frying it. The main objective of this research was to evaluate the effect of deep-frying palm olein oil-fried street falafel on testes of Wistar rats. Twenty-
Ahmed Mohamed GadAllah, Mohamed Anwer Mohamed, Mohamed Nafea Azab   +2 more
doaj   +2 more sources

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness. [PDF]

Foods, 2021
We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying,
Lin HV, Hou PH, Sung WC.
europepmc   +2 more sources