Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips [PDF]
Journal of Food Quality, 2017 Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated.
A. B. Oyedeji +6 more
doaj +5 more sources
Microwave frying and post-frying of French fries
Food Research International, 2022 French fries are popular items in the diets of many countries, but the high oil content is a major health concern for consumers. Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern.
Xu, Zhou +4 more
openaire +3 more sources
Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations [PDF]
Current Research in Food ScienceThe transport mechanisms involved in microwave frying are not well understood. This can make it challenging to optimize the process for commercial use.
Yash Shah, Pawan Singh Takhar
doaj +2 more sources
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 +2 more
openaire +2 more sources
Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts [PDF]
FoodsThe impact of cooking method (stir frying, sugar stir-frying, baking, steaming, and boiling) on the physicochemical and sensory properties of Chinese chestnuts was evaluated.
Lijun Song +9 more
doaj +2 more sources
Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil [PDF]
Czech Journal of Food Sciences, 2014 The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata.
Maria G. MIGUEL +5 more
doaj +4 more sources
Chemistry of Deep-Fat Frying Oils
Journal of Food Science, 2007 E. Choe, D. Min
exaly +2 more sources
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
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Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
Acta Chimica Slovenica, 2021 Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time.
Esra Devseren +5 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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