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
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The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products [PDF]
Foods, 2022 Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects ...
Ana Isabel Carrapiso +3 more
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Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS [PDF]
MoleculesThis study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography–mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh.
Rohmah Nur Fathimah, Tomasz Majchrzak
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Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese Maye. [PDF]
Food Sci Nutr, 2020 The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying ...
Wang D, Dong Y, Wang Q, Wang X, Fan W.
europepmc +2 more sources
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. [PDF]
Heliyon, 2021 Romano R +7 more
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Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese [PDF]
BMC BiotechnologyStudies on the effect of deep frying of oils and their blend in specified frying cycles is unavailable in the open scientific literature. Thus, we investigated fluctuations in the quality of palm oil, shea butter, and their blend as affected by repeated ...
Muftaudeen Taoheed Kolawole +5 more
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Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil. [PDF]
J Food Sci Technol, 2020 Aşkın B, Kaya Y.
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Influence of Two Frying Methods on the Quality and Flavor of Hairtail
Shipin gongye ke-ji, 2022 The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed.
Yixuan DING +6 more
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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
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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 +2 more
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