Application du procédé séchage-friture aux amandes de karité : cinétique de séchage by Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Parmentier Michel

“…The effects of some operating parameters on the mass transfers during deep-frying showed that the rate of drying was linked to the temperature of the bath, the frying time, the thickness of the kernels, and the mass ratio kernels/butter. …”
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Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD. by Emmanuela Prado de Paiva Azevedo, Eryka Maria Dos Santos Alves, Samuel de Santana Khan, Leonardo Dos Santos Silva, José Roberto Botelho de Souza, Beate Saegesser Santos, Carlos Bôa-Viagem Rabelo, Ana Carolina Dos Santos Costa, Clayton Anderson de Azevedo Filho, Margarida Angélica da Silva Vasconcelos

“…Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. …”
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PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS by Ervika Rahayu Novita Herawati, Rifa Nurhayati, Mukhamad Angwar, Vebe Wakhida

“…The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. …”
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Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis) by Ayodeji Ahmed Ayeloja, F. O.A. George, W. A. Jimoh, S. A. Abdulsalami

“…The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures.  …”
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Effects of cooking methods on aroma formation in pork: A comprehensive review by Shuwei Wang, Haitao Chen, Jie Sun, Ning Zhang, Shuqi Wang, Baoguo Sun

“…The cooking methods are classified based on the heat transfer media used, which include water and steam (e.g. steaming, boiling, and stewing), heat source or hot air (e.g. baking and smoking), oil (e.g. pan-frying, stir-frying, and deep frying), and other cooking technologies. The objective is to provide a reference for researchers studying pork cooking methods and flavor components.…”
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Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral by Ika Astiana, Nurjanah ., Ruddy Suwandi, Anggraeni Ashory Suryani, Taufik Hidayat

“…Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. …”
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PENGARUH PENAMBAHAN SANTAN KELAPA TERHADAP KUALITAS DONAT by Andina Kristy Novitasari, Erni Sofia Murtini

“…Donat merupakan pangan olahan berbahan dasar tepung terigu, telur, gula, ragi, dan margarin yang difermentasikan dalam waktu tertentu dan digoreng dengan metode penggorengan menggunakan minyak banyak (deep frying). Donat memiliki bentuk seperti cincin. …”
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Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes by A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria

“…The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles. …”
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EKSTRAK RIMPANG KUNYIT (Curcuma longa Linn) MENURUNKAN PENYAKIT PERLEMAKAN HATI NON-ALKOHOLIK by Karmila Kaban, sunarti sunarti

“…The use of recycled frying oil or deep frying oil (DFO) lead to increase in free fatty acid, trans fatty acid and free radical compound. …”
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Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter by Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn

“…Different concentrations of MC (0.5-2.0 w/v %) mixtures were subjected to US at 20 W to evaluate coating layers' effect prior to the deep-frying process. At 1% w/v concentration batter mixture, the USMC layer reduced the highest acrylamide value. …”

Acrylamide content and quality characteristics of French fries influenced by different frying methods by Adil Ahmed, Zahraa, Mohammed, Nameer Khairullah, Meor Hussin, Anis Shobirin

“…Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. …”

Impedimetric sensor for cooking oil discernment based on planar electromagnetic sensor array by Md. Yunus, Mohd. Amri, Abdul Rahim, Ruzairi, Ibrahim, Sallehuddin, Sahlan, Shafishuhaza

“…This paper presents an investigation of the use of an impedimetric sensor which can be used to distinguish several types of cooking oils for three types of conditions such as characterization, adulteration, and the amount of usage for deep-frying conditions, utilizing the parallel configured planar electromagnetic sensor array with electrochemical impedance spectroscopy (EIS) technique. …”

Results of the development of biodegradable oils suitable for forest machines by M. Rousek

“…A method for improving the thermooxidation stability has been proposed using high superheating of oils at the beginning of use and their subsequent treatment. Thus, deep-frying oils (HETG) characterized by a short-term thermal stress appear to be suitable. …”
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Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying by Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang, Wen-Chieh Sung

“…Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. …”
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Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget by Delasa Rahimi, Mahdieh Hasani, Mahdi Kashaninejad

“…In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared cooking (PF-IR) on the moisture, fat content, color, weight loss, textural characteristics and stress relaxation of chicken nuggets were evaluated. …”
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The study of palm and rapeseed oil stability during frying by Magdalena Maszewska, Anna Florowska, Katarzyna Matysiak, Katarzyna Marciniak-Łukasiak, Elżbieta Dłużewska

“…The aim of the study was to investigate the chemical composition and thermooxidative stability of red palm olein, rapeseed oil and their mixtures during deep-frying of French fries. Analysis of fatty acids composition and basic parameters of fresh oils (acid number, peroxide value, polar compounds content, induction time) were performed. …”
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Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying by S.R. Calliope, A.M. Slavutsky, N. Segura, N.C. Samman

“…Runa, and its application as a cover in the deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. …”
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Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts by Mohammed Elhassan, Karin Wendin, Viktoria Olsson, Maud Langton

“…Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. …”
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Molecular dynamics revealed the effect of epoxy group on triglyceride digestion by Li, Xue, Liu, Yan jun, Nian, Binbin, Cao, Xinyu, Tan, Chin Ping, Liu, Yuanfa, Xu, Yongjiang

“…The digestion behavior of epoxy triglyceride, the main cytotoxic product of deep-frying oil, remains unknown, which may affect its biosafety. …”

A Review of Methods for the Regulation of the Oil Absorption Rate of Starch-Based Fried Products by WANG Jing, LIU Yuanxiao, WEN Jiping

“…Deep-frying is a traditional cooking method in China, endowing the product with unique crispy characteristic but also greasiness. …”
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