FRYING

作品数：37被引量：30H指数：3
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Comparative assessment of the frying efficiency of standard and low linolenic rapeseed oils: Principal Component Analysis (PCA)
《Food and Health》2024年第4期1-9,共9页Ming-Ming Hu Chuan-Qi Zhang Xin-Yu Wu 
This work was financially supported by the Science and Technology Research Project of Jiangxi Provincial Education Department(GJJ210322);the National Natural Science Foundation of China(No.32260635).
In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicoche...
关键词：FRYING rapeseed oil frying oil frying stability principal component analysis 
Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire
《Food and Nutrition Sciences》2024年第10期959-973,共15页Daouda Nimaga Massogbe Diabate Nestor Kouakou Kouassi Elisée Yapi Kouakoua Charlemagne Nindjin Joseph Dossou Georges N’Guessan Amani 
With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments...
关键词：Attieke FRYING Optimization Surface Plan 
Effects of coating formulation on structural changes of turkey nugget during frying:MRI evaluation
《Journal of Future Foods》2024年第2期142-148,共7页Arash Ghaitaranpour Mohebbat Mohebbi Seyed Amir Oleyaei 
Application of nondestructive techniques combined with image processing techniques has been increasing in investigating the internal structure of food products.Magnetic resonance imaging(MRI)is one of these methods.Th...
关键词：NuggetDeep fat frying Structural characterization Magnetic resonance imaging(MRI) Image processing 
Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS
《Grain & Oil Science and Technology》2024年第1期42-49,共8页Feng Wang Yun Cui Dongjie Liu Charles Brennan Soottawat Benjakul Weiwei Cheng Gengsheng Xiao Lukai Ma 
This work was supported by the National Natural Science Fund of China(32001622);the Guangdong Basic and Applied Research Foundation(2021A1515011060);the Fundamental and Applied Basic Research Fund for Young Scholars of Guangdong Province(2019A1515110823);the Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Foods(2021B1212040013).
An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(...
关键词：UHPLC-QqQ-MS/MS 4-Hydroxy-2-hexenal 4-Hydroxy-2-nonenal FRYING Simulated digestion 
Optimization and pharmacodynamic evaluation of stir-frying with bran for Tangshen processing
《TMR Pharmacology Research》2023年第2期30-37,共8页Xiao-Ming Qi Xiao-Qin Liu Xiang-Long Meng Xiao-Yan Zhang Xiao-Juan Su Chen-Xu Ning Shuo-Sheng Zhang 
This work was supported by the Key Project of the Key R&D Program of the Department of Science and Technology of Shanxi Province(201603D3112002).
Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhanc...
关键词：Tangshen LOBETYOLIN stir-frying with bran Chinese crude drug processing ANTI-FATIGUE hypoxia-resistance 
Effect of Toosendan Fructus before and after stir-frying process extract on CYP450 enzyme activities in rats in vivo and vitro by cocktail probe drug method
《TMR Modern Herbal Medicine》2023年第2期1-8,共8页Yu-Feng Hu Si-Yuan Ma Meng-Lin Wang Shuang-Hui Shi Xiao-Tong Wei Ming-Rui Jiang Hui-Nan Wang Jing-Qiu Zhang Qian-Qian Liu Ying-Zi Wang 
supported by Natural Key R&D Program of China(No.2018YFC1707000).
Background:The traditional Chinese medicine Toosendan Fructus has certain hepatotoxicity,which is used after being processed by stir-frying to attenuate toxicity.However,there are few studies on its attenuating toxici...
关键词：Toosendan Fructus TOXICOLOGY pharmacokinetics CYP450 
Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle被引量：1
《Food Bioscience》2023年第2期901-911,共11页Zi-Ye Wang Zi-Xuan Wu Guan-Hua Zhao De-Yang Li Yu-Xin Liu Lei Qin Peng-Fei Jiang Da-Yong Zhou 
This work was financially supported by“The National Natural Science Foundation of China(U1808203)”;“National Key R&D Program of China(2018YFD0901000)”;“Dalian Science and Technology Innovation Fund Project(2019J11CY005)”;“Central Funds Guiding the Local Science and Technology Development(No.2020JH6/10500002)”;“Marine Economic Development Project of Liaoning Province(2022-47)”.
In this study,the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle(SAM)were evaluated.After heat treatments,the prot...
关键词：Heat treatment SOLUBILITY Protein oxidation AGGREGATION Degradation In vitro digestion 
Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose
《Food Quality and Safety》2023年第1期30-39,共10页Yuanyuan Zhang Meili Zhang Xue Bai Yakun Zhang Jing Zhang Rui Huo 
the Major Science and Technology Project of Inner Mongolia Autonomous Region(2021ZD0002),China.
Objectives:We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the storagequalityofoatflour.Materials and Methods:The HS-SPME-GC-MS method co...
关键词：Stir-frying oat flour lipid stability flavor substances STORAGE 
Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage被引量：7
《Food Science and Human Wellness》2023年第1期140-150,共11页Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang 
financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202);Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852);National Natural Science Foundation of China (31901728);Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)
The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break...
关键词：French fries Frying stages OFF-FLAVOR Odor activity value Aroma recombination 
Difference among the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods被引量：1
《Grain & Oil Science and Technology》2022年第2期70-78,共9页Haoduo Yang Yingying Wang Dongying Wang Xuede Wang 
the China Agriculture Research System of MOF and MARA.
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition an...
关键词：Galangal Sunflower oil Flavored oil Quality indices Frying performance Preparation methods 
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