Results 261 to 270 of about 229,862 (348)
Some of the next articles are maybe not open access.
Food Chemistry, 2023
This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying.
Xiangfei Hu +4 more
semanticscholar +1 more source
This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying.
Xiangfei Hu +4 more
semanticscholar +1 more source
Recent development of innovative methods for efficient frying technology
Critical reviews in food science and nutrition, 2020Deep-frying is the century-old and the most common cooking process which is still being used to prepare a variety of food products in industrial and domestic scales.
S. Devi +3 more
semanticscholar +1 more source
Deep fat frying of foods: A critical review on process and product parameters
Critical reviews in food science and nutrition, 2019Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum internal temperature is attained. Deep fried foods are hot and crispy on the outside and cooked safely in the center.
Sangamithra Asokapandian +2 more
semanticscholar +1 more source
Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
FoodsThis review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil ...
Susana Abrante-Pascual +2 more
semanticscholar +1 more source
Frying Process: From Conventional to Air Frying Technology
Food reviews international (Print), 2019Studies have shown that products resulting from oils heated for long periods under high temperatures contain polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which lead to metabolic changes, malabsorption of essential fat, and ...
A. Zaghi +3 more
semanticscholar +1 more source
2001
Part 1 General issues: Markets for fried food: the UK, other European countries Regulation: in the European Union, in the United States Health issues. Part 2 Frying oils: Composition of frying oils Factors affecting the quality of frying oils and fats Measurement of frying oil quality and authenticity.
openaire +2 more sources
Part 1 General issues: Markets for fried food: the UK, other European countries Regulation: in the European Union, in the United States Health issues. Part 2 Frying oils: Composition of frying oils Factors affecting the quality of frying oils and fats Measurement of frying oil quality and authenticity.
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2019
Most of the health hazards in fried foods are related to unqualified frying oil and excessive oil content. In this study, the feasibility of using low-field nuclear magnetic resonance techniques (LF-NMR) for analysis of the water and oil contents in ...
Chen Wang, Guanqun Su, Xin Wang, S. Nie
semanticscholar +1 more source
Most of the health hazards in fried foods are related to unqualified frying oil and excessive oil content. In this study, the feasibility of using low-field nuclear magnetic resonance techniques (LF-NMR) for analysis of the water and oil contents in ...
Chen Wang, Guanqun Su, Xin Wang, S. Nie
semanticscholar +1 more source
International Journal of Food Science & Technology, 2019
The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kHz) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8,
Yan Wang, Wangang Zhang, G. Zhou
semanticscholar +1 more source
The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kHz) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8,
Yan Wang, Wangang Zhang, G. Zhou
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2018
BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid ...
E. Ekiz, F. Oz
semanticscholar +1 more source
BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid ...
E. Ekiz, F. Oz
semanticscholar +1 more source
Journal of food process engineering, 2018
The research was focused on the quality of sweet potato chips fried by microwave-assisted vacuum frying (MVF) pretreated by ultrasound. Fresh sweet potato slices were pretreated at two different ultrasonic conditions: (1) ultrasound power of 150, 300 ...
Liqing Qiu +3 more
semanticscholar +1 more source
The research was focused on the quality of sweet potato chips fried by microwave-assisted vacuum frying (MVF) pretreated by ultrasound. Fresh sweet potato slices were pretreated at two different ultrasonic conditions: (1) ultrasound power of 150, 300 ...
Liqing Qiu +3 more
semanticscholar +1 more source