Results 121 to 130 of about 2,105 (182)

The Design of Vacuum Frying for Making Rambutan Chips

VANOS Journal of Mechanical Engineering Education
Susilawati Susilawati, Azhis Sholeh Buchori, Oyok Yudiyanto, Faadiyah Cheryl Rachelia   +3 more
openaire   +1 more source

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]

Food Sci Nutr
Rana MS, Hossain A, Islam R, Hossain MP, Khaled BM, Khan MM, Akther S, Ahmed S, Biswas M.   +8 more
europepmc   +1 more source

Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization. [PDF]

Ultrason Sonochem
Chen Q, Zhang H, Lee YY, Wang Y, Li Y.
europepmc   +1 more source

Quality-aware robotic frying of fragile sheet intermediates using a dual-slot gripper. [PDF]

Curr Res Food Sci
Kim AN, Kim TH.
europepmc   +1 more source

Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (<i>Columba livia domestica</i>) Meat. [PDF]

Molecules
Li W, Cao X, Ming S, Xu Y, Weng Z, Wang H, Zhang X.   +6 more
europepmc   +1 more source

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork. [PDF]

J Sci Food Agric
Yan X, Ji Q, Zhang H, Ni Y, Tao H, Xu B, Feng R, Zhang B.   +7 more
europepmc   +1 more source

Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations. [PDF]

Curr Res Food Sci
Shah Y, Takhar PS.
europepmc   +1 more source

Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights. [PDF]

Food Chem X
Shen Z, Fu Y, Ding Y, Xu Y.
europepmc   +1 more source

Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]

Food Sci Nutr
Can AT, Demirkan S, Altay Ö, Filiz Ö, Çavuşoğlu-Kaplan G, Kaymak-Ertekin F.   +5 more
europepmc   +1 more source

Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles. [PDF]

Sci Rep
Assefa D, Dessalegn E, Abegaz K.
europepmc   +1 more source