Results 11 to 20 of about 6,134 (196)
The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying [PDF]
FoodsThe 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
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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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Grasas y Aceites, 2017 This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
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LWT - Food Science and Technology, 2021 Abstract Fried fish skins are snacks with rich flavor in Asian. However, the high fat content about 50% is not good for health. It is possible to reduce the oil content while maintain its fried taste and texture by optimized frying methods. The effects of different frying approaches such as air frying, vacuum frying, electrostatic frying and ...
Mingchih Fang, Wen-Chieh Sung
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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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Saintika Medika, 2017 Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). Latar belakang: Peningkatan harga minyak tiap tahunnya mengakibatkan banyak masyarakat menggunakan minyak goreng berulang kali ...
Lianda Destrin Nurfadilah +2 more
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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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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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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 +3 more
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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
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