Results 11 to 20 of about 229,862 (348)
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
doaj +1 more source
Foods, 2021 Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures ...
Mohammad Fikry +5 more
semanticscholar +1 more source
Effect of New Frying Technology on Starchy Food Quality
Foods, 2021 Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods
Yi Wang +5 more
semanticscholar +1 more source
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
doaj +1 more source
Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional
Seyed Ahmad Shahidi +5 more
doaj +1 more source
Quality Change of Flaxseed Oil during Frying Process
Shipin gongye ke-ji, 2022 The nutritional composition, physicochemical indexes and harmful substance contents of flaxseed oil during frying process under conventional frying condition were studied in this paper, and its frying performance was comprehensively analyzed by principal
Jingjing ZHANG +5 more
doaj +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
doaj +1 more source
Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)
Processes, 2021 Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed.
Bertoka Fajar Sp Negara +6 more
semanticscholar +1 more source
The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes
Foods, 2021 This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus ...
Jinghao Chen +6 more
doaj +1 more source
Foods, 2022 The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin ...
Muneer Ahmed Jamali +3 more
doaj +1 more source