Results 31 to 40 of about 3,039,336 (334)

Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying

Food Research, 2021
Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually ...
A. Habarakada, P. Perumpuli, W. Thathsaranee, I.P. Wanninaika   +3 more
semanticscholar   +1 more source

COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE)

Malaysian applied biology, 2021
Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term.
Marina MOHD TAMSIR, Nurul Shazini Ramli, Nor-Khaizura Mahmud Ab Rashid, R. Shukri, M. R. Ismail‐Fitry   +4 more
semanticscholar   +1 more source

A comparative study of the characteristics of French Fries produced by deep fat frying and air frying [PDF]

, 2015
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 ...
Ahromrit, A., Garrido, M. D., Gordon, Mike, Linares, M. B., Niranjan, Keshavan, Teruel, M. d. R.   +5 more
core   +1 more source

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of Food Quality, 2021
Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao   +5 more
doaj   +1 more source

Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat [PDF]

, 2017
The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study.
Aladedunye, Artz, Badriah, Bakhiya, Bunger, Chang, Che Man, Chin Ping Tan, Choe, Cocate, Craft, Craft, Destaillats, Faridah Abas, Guo, Halimah Muhamad, Imededdine Arbi Nehdi, Kar Lin Nyam, Maskan, Matthäus, McSavage, Mogol, Márquez-Ruiz, Ogan, Oi Ming Lai, Poiana, Saguy, Shimizu, Shimizu, Velisek, Weißhaar, Yu Hua Wong, Zelinková   +32 more
core   +1 more source

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

LWT, 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, Guan-Jing Huang, Wen-Chieh Sung   +2 more
openaire   +1 more source

Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips [PDF]

, 2017
Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated.
Adegunwa, M. O., Henshaw, Folake, Ijabadeniyi, O. A., Oyedeji, A. B., Sanni, L. O., Sobukola, O. P., Tomlins, K. I.   +6 more
core   +3 more sources

Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

Journal of Food Quality, 2021
The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils.
Florencia de Alzaa, C. Guillaume, L. Ravetti   +2 more
semanticscholar   +1 more source

PENGARUH PEMBERIAN MINYAK DEEP FRYING TERHADAP PERUBAHAN HISTOPATOLOGI JANTUNG TIKUS PUTIH (Rattus novergicus strain wistar)

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, Sri Adilla Nurainiwati, S.M Agustini   +2 more
doaj   +1 more source

Comparision of the frying performance of olive oil and palm superolein [PDF]

, 2012
Deep-fat frying is an important method of food preparation in wich foods are immersed in hot oil. Repeated use of frying oils is a common practice and in the presence of atmospheric oxygen it produces various undesiderable reactions in used oils.
Giordano A., Le Grottaglie L., ROMANO, RAFFAELE, SPAGNA MUSSO, SALVATORE, Vitiello S.   +4 more
core   +1 more source