Results 21 to 30 of about 700,013 (188)

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, Mohebbat Mohebbi, Ali Motamedzadegan, Aman Mohammad Ziaiifar, Javad Abolfazli Esfahani, Seyed Ali Mortazavi   +5 more
doaj   +1 more source

Optimization of the Vacuum Frying Process of Pork Belly Slices by Response Surface Methodology and Principal Component Analysis

Shipin gongye ke-ji, 2023
To improve the production process of meat products in the industrialization of Sichuan cuisine, this study was conducted to investigate the effects of different vacuum frying temperature, frying time and slice thickness on moisture content, color ...
Ruihan HUANG, Hongjie PAN, Shuang YANG, Qinglian XU, Yage XING   +4 more
doaj   +1 more source

Effect of microwave-assisted vacuum frying on the quality of banana chips [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2020
This article examines the capability of microwave-assisted vacuum frying (MWVF) on saving frying time and quality improvement of fried banana chips.
Bundit Jumras, Chouw Inprasit, Nattawut Suwannapum   +2 more
doaj   +1 more source

Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

CyTA - Journal of Food, 2021
The aim of this study was to compare the physicochemical characteristics of papaya fruits from Costa Rica (Carica papaya L. cv Pococí) and vacuum-fried chips obtained from these fruits at three different postharvest ripening stages (RS3, RS4, and RS5 ...
Marvin Soto, Mariana Brenes, Nadiarid Jiménez, Carolina Cortés, Gerardina Umaña, Ana Mercedes Pérez   +5 more
doaj   +1 more source

Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Journal of Food and Bioprocess Engineering, 2021
Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and 420 s) at constant vacuum pressure of 70 mbar on some quality ...
Simin Nobahari, Ali Reza Bassiri
doaj   +1 more source

Optimization and Quality Comparison of Low Temperature Vacuum Fried Pueraria thomsonii Crisp Chips

Shipin gongye ke-ji, 2023
To fully utilize the Pueraria thomsonii, low temperature vacuum frying technology was applied to prepare crisp chips from Pueraria thomsonii. On the basis of single factor tests, the optimal process was determined by orthogonal experimental design.
Jianbin SHI, Yong SUI, Sha CAI, Tian XIONG, Chuanhui FAN, Xueling CHEN, Jiyun HUAN, Limin ZHAO, Xin MEI   +8 more
doaj   +1 more source

Optimization on Vacuum Low Temperature Frying Technology and Quality Evaluation of Ruditapes philippinarum(杂色蛤真空低温油炸工艺优化及品质评价) [PDF]

Shipin kexue jishu xuebao, 2021
In order to optimize the process of vacuum low temperature frying of clam (Ruditapes philippinarum), oil content, brittleness and sensory score were used as the indexes of evaluation, and the coefficient of variation weighting method was used to ...
BU Ying(步营), XU Wenting(徐文婷), ZHU Lunwei(祝伦伟), ZHU Wenhui(朱文慧), LIU He(刘贺), ZHAO Mengyu(赵梦雨), LI Jiangrong(励建荣), YU Zhiguo(于志国)   +7 more
doaj   +1 more source

Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

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, O. P. Sobukola, Folake Henshaw, M. O. Adegunwa, A. O. Ijabadeniyi, L. O. Sanni, K. I. Tomlins   +6 more
doaj   +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, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao, Zhengyu Jin   +5 more
doaj   +1 more source

The planktonic food web in the Gulf of Naples based on the analysis of carbon and nitrogen stable isotope ratios

Marine Ecology, EarlyView., 2023
Abstract Plankton play a key role in marine food webs by producing and transferring organic matter and energy to higher trophic levels. To define the trophic structure and interactions within the planktonic communities in the Gulf of Naples, we determined carbon and nitrogen stable isotope ratios in particulate organic matter (POM, <20 μm ...
Louise Merquiol, Maria Grazia Mazzocchi, Isabella D'Ambra   +2 more
wiley   +1 more source