Search Results - "Deep frying"

کاربرد فناوریهای نوین سرخ کردن در فرآوری مواد غذایی مزایا محدودیت ها و چالشهای صنعتی.

Alternate Title: Applications of Novel Frying Technologies in Food Processing: Advantages, Limitations, and Industrial Challenges.

Authors: بهاره معروف پور امان محمد ضیائی &#1601 حسن صباغی et al.

Source: Journal of Food Science & Technology (2008-8787). Jul2026, Vol. 23 Issue 173, p330-351. 22p.

Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep‐Frying of Potatoes.

Authors: Baştürk, Ayhan Ceylan, M. Murat

Source: Food Science & Nutrition. Apr2026, Vol. 14 Issue 4, p1-13. 13p.

The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake.

Authors: Dong, Yiyan Zhang, Zhen Li, Wenting et al.

Source: Aquaculture & Fisheries (2096-1758). Jan2026, Vol. 11 Issue 1, p160-169. 10p.

Study on quality changes of Idesia polycarpa oil during high-temperature cooking.

Authors: Feng, Hongxia Zheng, Shuwen Song, Mingfa et al.

Source: CyTA: Journal of Food. Dec2025, Vol. 23 Issue 1, p1-9. 9p.

The Effects of Different Frying Oils and Antioxidant Use on Quality of Deep-Fat-Fried Chicken Nuggets.

Authors: AÇIKEL, Selin KILINÇARSLAN, Esra ÖZTÜRK KERİMOĞLU, Burcu et al.

Source: International Journal of Agriculture, Environment & Food Sciences. 2025 Special Issue, Vol. 9, p204-215. 12p.

A Review on Food Deep-Fat Frying from the Perspective of Physicochemistry, Nutrition, Safety, and Consumer Preference.

Authors: Chew, Chien Lye Loh, Jun Mann

Source: Food Reviews International. Jun2026, Vol. 42 Issue 5, p3512-3540. 29p.

Subjects: Deep frying, Food safety, Food quality, Food contamination, Physical & theoretical chemistry, Nutrition, Consumer preferences

Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea (Pisum sativum) vade.

Authors: Batuwita, Batuwitage Kosambi Hansini Hirupraba Jayasinghe, Jayasinghe Mudalige Jagath Kumara Marapana, Rajapaksha Arachchillage Upul Janapriya et al.

Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Jun2026, Vol. 43 Issue 6, p882-906. 25p.

Subjects: Acrylamide, Deep frying, Moisture, Food safety, Citric acid, Legumes, Response surfaces (Statistics)

WHY NON-TRADITIONAL FOODSERVICE LOCATIONS ARE ADDING AUTOFRY.

Source: Total Food Service. Jul2026, Vol. 36 Issue 3, p50-106. 2p.

Chemical Changes in Deep‐Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications.

Authors: Bazina, Naser Ahmed, Tariq Almdaaf, Mostafa et al.

Source: Food Science & Nutrition. Oct2025, Vol. 13 Issue 10, p1-17. 17p.

Physicochemical and Toxicological Changes in Foods and Frying Oils during Deep-Frying.

Alternate Title: Derin Yağda Kızartma Sırasında Gıdalar ve Kızartma Yağlarındaki Fizikokimyasal ve Toksikolojik Değişimler.

Authors: Yıldız, Mustafa Ciniviz, Melike

Source: Academic Food Journal / Akademik GIDA. eki-ara2025, Vol. 23 Issue 4, p291-301. 11p.

Simiulation of moisture loss and oil absorbation during batch deep frying of egg plants.

Alternate Title: شبیه سازی محتوای رطوبت و جذب روغن در فرآیند سرخ کردن ناپیوسته بادمجان.

Authors: khodabandeh, Masoud Asefi, Narmela Salem, Armaghan

Source: Journal of Food Science & Technology (2008-8787). Sep2025, Vol. 22 Issue 163, p16-29. 13p.

Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate.

Authors: Singh, Awanish Sit, Nandan

Source: Journal of Food Process Engineering. Apr2026, Vol. 49 Issue 4, p1-20. 20p.

Quality Changes and Mass Transfer Kinetics During Deep‐Frying of Battered Shiitake Mushroom (Lentinula Edodes) Stalk.

Authors: Ma, Qianqian Guo, Shuihuan Liu, Xiaoyong et al.

Source: Journal of Food Process Engineering. Feb2026, Vol. 49 Issue 2, p1-14. 14p.

Effects of Pre‐Drying Methods on the Structure and Frying Characteristics of Undaria Pinnatifida Stipes.

Authors: Wang, Yuze Li, Xiang Liu, Yu et al.

Source: Journal of Food Process Engineering. Feb2026, Vol. 49 Issue 2, p1-14. 14p.

Analysis of heat and mass transfer during hot air frying and deep frying of shrimp.

Alternate Title: آنالیز انتقال حرارت و جرم طی فرآیند سرخ کردن هوای داغ و سرخ کردن عمیق میگو.

Authors: Maroufpour, Bahareh Ziaiifar, Aman Mohammad Ghorbani, Mohammad et al.

Source: Journal of Food Science & Technology (2008-8787). Jul2025, Vol. 22 Issue 161, p86-100. 15p.

Properties of shea butter and palm oil used for frying of plantain chips.

Authors: AKINRINLOLA, Raphael AKINRINLOLA, Olumide BERNARD, Esther

Source: Turkish Journal of Food & Agriculture Sciences. Jun2025, Vol. 7 Issue 1, p103-112. 10p.

Rapeseed Oil‐Based Oleogels With Sunflower Wax and Monoacylglycerols as Alternatives to Conventional Frying Fats and Oils for Deep‐fat Frying of French Fries.

Authors: Nikolay, Sharline Schubert, Madline Erlenbusch, Nelli et al.

Source: European Journal of Lipid Science & Technology. Feb2025, Vol. 127 Issue 2, p1-15. 15p.

Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus.

Authors: Rabeh, Imen Telahigue, Khaoula Hajji, Tarek et al.

Source: Journal of Aquatic Food Product Technology. 2025, Vol. 34 Issue 10, p669-678. 10p.

Subjects: Deep frying, Fatty acid analysis, Dietary fats, Nutritional value, Marine fishes, Lipid analysis, Omega-6 fatty acids

Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS.

Authors: Fathimah, Rohmah Nur Majchrzak, Tomasz

Source: Molecules. Nov2024, Vol. 29 Issue 21, p5046. 15p.

Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.

Authors: Dangal, Anish Tahergorabi, Reza Acharya, Devraj et al.

Source: European Food Research & Technology. Jun2024, Vol. 250 Issue 6, p1537-1550. 14p.

Subjects: Fried food, Deep frying, Food consumption, Consumption (Economics), Food texture