Effects of leavening agents in batter system on quality of deep-fried chicken breast meat by Ashari, Rozzamri, Azizul Manal, Atiqah Izyannie, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry

“…From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.…”
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Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas by Kavousi, Parviz

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Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation by Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, Xiaodan Li

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The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes by Jinghao Chen, Yi Lei, Jiaxin Zuo, Zebin Guo, Song Miao, Baodong Zheng, Xu Lu

“…This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with <i>Raphanus sativus</i> were studied. …”
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The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions by Michaela Gabašová, Lucia Zeleňáková, Zuzana Ciesarová, Lucia Benešová, Kristína Kukurová, Viera Jelemenská

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Deep-frying palm olein oil-fried street falafel induces testicular toxicity in rats by Ahmed Mohamed GadAllah, Mohamed Anwer Mohamed, Mohamed Nafea Azab

Subjects: “…Deep-frying…”
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Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness by Hong-Ting Victor Lin, Po-Han Hou, Wen-Chieh Sung

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Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies by Lucyna Dymińska, Abduladhim Moamer Moftah Albegar, Wojciech Sąsiadek, Edyta Kucharska, Adam Zając, Jerzy Hanuza

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Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky by Yamin Pei, Xingyue Guo, Xionghui Shu, Yahong Han, Yahong Han, Yahong Han, Youwei Ai, Youwei Ai, Youwei Ai, Youwei Ai, Hongxun Wang, Wenfu Hou, Wenfu Hou, Wenfu Hou, Wenfu Hou

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Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality by Selamat, Jinap, Iqbal, Shahzad Zafar, Talib, Nur Hafiza, Hasnol, Nur Diyana Syamim

“…The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. …”
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Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters by Vengu, Sharmila, Ravandran, Haswini Paniker, Gannasin, Sri Puvanesvari, Muhammad, Kharidah

“…Purpose: Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. …”
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Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping

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Determination Of Peroxide Value In Deep-Frying Cooking Oil Collected At Night Market In Kepala Batas by Shahidan, Fatin Syamimi

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Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study by Welela Meka Kedir, Abiyot Kelecha Geletu, Getabalew Shifera Weldegirum, Milkesa Fanta Sima

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Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms by Fa Wang, Yixi Sun, Shanshan Li, Jing Yan, Wen Qin, Ahmed S.M. Saleh, Qing Zhang

“…Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying. Therefore, sources, antioxidant effects, and mechanisms of plant phenolic extracts recently applied in the quality protection of frying oil as well as challenges for the actual use of these extracts are comprehensively reviewed in this study. …”
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Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell by Yi Kung, Bo-Chuan Hsieh

“…Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 10² cm²; distance: 0.0055 cm; cell constant: 0.70 × 10⁻² cm⁻¹) was constructed for precisely acquiring the impedimetric responses of a high-resistance palm oil sample (RSD < 7%, <i>n</i> = 3). …”
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Oil Filter Machine for Deep Frying with Smartphone Control and Monitoring using Client-Server Communication Protocol by Aditya Ramadhan, Ali Nurdin, Suroso Suroso

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Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips by Peyman Alikhani Chamgordani, Mahmoud Soltani Firouz, Mahmoud Omid, Nikoo Hadidi, Pouya Farshbaf Aghajani

“…Through this technique, the potato chips get sonicated during deep frying in hot oil. US-pretreatment at temperatures of 25 °C and 73 °C, along with US-assisted frying, resulted in the minimal amount of oil which may be due to the US creating potential pores during the pre-treatment phase, which then expand further during the subsequent sonication stage. …”
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Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts by Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić

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Hepatoprotective effect of red ginger rhizome extract in deep frying oil-fed male wistar rats by Sunarti Sunarti, Edy Fachrial, Urip Harahap, Delyuzar Delyuzar, Tri Widyawati, Lokot Donna Lubis

“…BACKGROUND Non-alcoholic steatohepatitis (NASH) is a chronic liver disease associated with increased free fatty acids, trans fatty acids and free radical compounds due to the consumption of deep frying oil (DFO). Ginger has hypolipidemic and antioxidant properties, and acts as an insulin sensitizer. …”
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