Results 51 to 60 of about 6,134 (196)

A novel GAN-based regression model for predicting frying oil deterioration

Scientific Reports, 2022
Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What’s concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well ...
Kai Ye, Zhenyu Wang, Pengyuan Chen, Yangheran Piao, Kuan Zhang, Shu Wang, Xiaoming Jiang, Xiaohui Cui   +7 more
doaj   +1 more source

Changes in food caused by deep fat frying – A review

Archivos Latinoamericanos de Nutrición, 2005
Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation ...
Bordin, Keliani, Tomihe  Kunitake, Mariana, Kazue Aracava, Keila, Silvia Favaro Trindade, Carmen   +3 more
openaire   +3 more sources

gel‐coated eggplant rings during deep‐fat frying process

, 2023
There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture.
Majid Nooshkam, Varidi, Mehdi, Mehdi Varidi, Nooshkam, Majid, Ahmadzadeh-Hashemi, Saba, Saba Ahmadzadeh‐Hashemi   +5 more
core   +1 more source

Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods

Applied Food Research
Background: With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source.
Szu-Yun Wu, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan   +4 more
doaj   +1 more source

Analysis of energy use in crisp frying processes

, 2010
Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Wu, H, Karayiannis, TG, Jouhara, H, Tassou, SA   +3 more
core  

Perbedaan Kadar Flavonoid Total Keripik Kulit Pisang Kepok (Musa paradisiaca) Metode Vacuum Frying dan Deep Frying. [PDF]

, 2019
Penyakit kanker merupakan salah satu kematian utama diseluruh dunia pada tahun 2012. Faktor resiko yang memicu terjadinya stres oksidatif penyebab munculnya kanker. Stres oksidatif adalah kondisi ketidakseimbangan antara jumlah Reactive Oxygen Species (
Resi, Kurnia
core  

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)

Molecules
Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of ...
Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska   +5 more
doaj   +1 more source

Modeling of deep-frying culinary products [PDF]

, 2012
The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the center of the ...
PETRENKO, E., POTAPOV, V., SHEVCHENKO, S.   +2 more
core  

Effectiveness of dimethylpolysiloxane during deep frying

, 2022
Trabajo presentado en el 4th International Symposium on Deep-Fat Frying, celebrado en Halen (Alemania) el 12 de enero de ...
Dobarganes, M. Carmen, Velasco, Joaquín, Márquez Ruiz, Gloria   +2 more
core  

PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus)

Saintika Medika, 2017
PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus).
Gusti Ramadani
doaj   +1 more source