Results 21 to 30 of about 3,039,336 (334)
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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Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato
Journal of food biochemistry, 2023 Deep-fried foods are among the foods that are increasing in popularity both in the food industry and in domestic applications. While these foods stand out due to their sensory properties, oxidative alterations in frying oils cause concern.
Birsen Yılmaz +2 more
semanticscholar +1 more source
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
doaj +1 more source
Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract [PDF]
Journal of Veterinary and Animal Sciences, 2023 This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying.
Mohammed Arshath +4 more
doaj +1 more source
Journal of Agricultural and Food Chemistry, 2022 Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food ...
Amy Schmiedeskamp +2 more
semanticscholar +1 more source
Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils
International Journal for Research in Applied Sciences and Biotechnology, 2022 Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips in three ...
Mukesh Kr. Singh +5 more
semanticscholar +1 more source
Applied Sciences, 2021 This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium
Yung-Shin Shyu +3 more
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Effect of processing on composition changes of selected spices. [PDF]
PLoS ONE, 2017 The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling ...
Cai-Hua Jia +3 more
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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 +5 more
doaj +1 more source
British Educational Research Journal, EarlyView., 2023 Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright +8 more
wiley +1 more source