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 +6 more
doaj +2 more sources
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 +3 more sources
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 +5 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 +4 more
doaj +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 +2 more
doaj +2 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 +4 more
doaj +2 more sources
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky [PDF]
Frontiers in NutritionIntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature ...
Yamin Pei +14 more
doaj +2 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 +7 more
doaj +2 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). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher.
Zhou M +9 more
europepmc +4 more sources
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 +2 more
exaly +3 more sources