Deep frying ≈ Deep frying
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Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat Open
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylami…
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Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil Open
Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health effects, and high concentrations of these secondary lipid oxidation products (LOPs) are generated in polyunsaturated fatty acid (PUFA)-rich culinar…
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Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying Open
The volatile fraction of three vegetable oils recommended for deep‐frying due to their high MUFA:PUFA ratios, namely extra‐virgin olive oil, peanut oil and canola oil, was compared before and after frying potatoes, with a particular focus …
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Impact of frying on iodine value of vegetable oils before and after deep frying in different types of food in Kenya Open
Vegetable oils are triglycerides extracted from plants. Most of these oils are extracted from seeds or fruits of plants and are classified as edible and non-edible oils. Deep frying is one method which involves submerging the food in hot o…
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Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models Open
Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods pr…
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Effect of New Frying Technology on Starchy Food Quality Open
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 cr…
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A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils Open
Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively; however, in literature there is negligible information available on the blending of refined cottonseed oil with palm olein oil. Blend…
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Quality evaluation of different repeatedly heated vegetable oils for deep-frying of yam fries Open
Many studies have been conducted to evaluate the quality of repeatedly heated oils (RHO) used in deep-frying potato fries, but little is known about the quality of RHO used for deep-frying yam fries. Therefore, this study investigated the …
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Vegetable and fruit freshness detection based on deep features and principal component analysis Open
Vegetable and fruit freshness detecting can ensure that consumers get vegetables and fruits with good taste and rich nutrition, improve the health level of diet, and ensure that the agricultural and food industries provide high-quality pro…
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Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption Open
Deep-fat frying is a widely discussed topic globally in the field of food processing due to the growing consumer demand. These foods are known for their appealing outer appearance, crispy texture, and rich taste. The increased consumption …
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Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus) Open
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content,…
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Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus) Open
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 perfo…
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Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein Open
One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a…
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Recent advances in frying processes for plant-based foods Open
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. One of the greatest concerns…
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Acrylamide formation in air-fried versus deep and oven-fried potatoes Open
Introduction Present study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes. Methods Potato sticks were prepared in two different pre-treatment ways (wash…
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Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese <i>Maye</i> Open
The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during th…
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Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying Open
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during fiv…
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The effect of rosemary extract on 3-MCPD and glycidyl esters during frying Open
The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying. Firstly, the potato samples were soaked in different concentrations of…
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Transformations and functional role of starch during potato crisp making: A review Open
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep‐frying thin slices of fresh potato. In cont…
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The Pharmacological Potential of Oil Palm Phenolics (OPP) Individual Components Open
The oil palm tree (Elaeis guineensis) from the family Arecaceae is a high oil-producing agricultural crop. A significant amount of vegetation liquor is discarded during the palm oil milling process amounting to 90 million tons per year aro…
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Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles Open
It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been limited and partial. In this work, the emissions from deep-fry…
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Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling Open
Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-car…
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Quality of Lipid Fractions in Deep-Fried Foods from Street Vendors in Chile Open
Deep-fried foods sold by unlicensed street vendors are a health concern for various reasons, but oil quality is particularly important considering known links between fat consumption and cardiovascular disease. To diagnose the exact gravit…
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Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying Open
This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive s…
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Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility Open
This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air fryi…
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Polyphenols isolated from virgin coconut oil attenuate cadmium-induced dyslipidemia and oxidative stress due to their antioxidant properties and potential benefits on cardiovascular risk ratios in rats Open
Objective: Literature has confirmed the pathogenic role of cadmium (Cd) and its exposure in the induction of dyslipidemia implicated in the development and increasing incidence of cardiovascular diseases. The current study explored whether…
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Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings Open
Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The s…
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Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils Open
Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips…
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Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries Open
The use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inh…
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Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review Open
Thermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is acrylamide (in starch-rich foods). Additionally, it has a potential to cause cancer in rodents and …