Search Results - "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.

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance.

Authors: Maden, Feray İnci Özdemir, Cihat Özdemir, Salih et al.

Source: Journal of Food Processing & Preservation. 4/27/2026, Vol. 2026, p1-19. 19p.

Unveiling the Impact of Vacuum and Atmospheric Frying and Post‐Fry Cooling on Texture and Physicochemical Attributes of Chicken Nuggets.

Authors: Mousavi, Erfaneh Soltanizadeh, Nafiseh Sadeghi, Morteza et al.

Source: Journal of Food Processing & Preservation. 4/24/2026, Vol. 2026, p1-15. 15p.

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.

Effect of vacuum and conventional frying on the quality attributes of jackfruit chips.

Alternate Title: Efecto de la fritura al vacío y convencional sobre los atributos de calidad de chips de jackfruit.

Authors: Méndez Játiva, Jhony Peralta Pachacama, Katherin Coloma, Juan Gabriel et al.

Source: Vitae (01214004). 2026, Vol. 33 Issue 1, p1-9. 9p.

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.

Optimization of Vacuum Frying of Carrot Chips Using Response Surface Methodology.

Authors: Babu, Puletipalli G. K., Rajesh Ali, Syed Mazar et al.

Source: Journal of Food Process Engineering. Jun2026, Vol. 49 Issue 6, p1-16. 16p.

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.

Comparison of Navier–Stokes and K-Epsilon Equations in Modelling Coupled Transfer Phenomena during Frying of Potato Slices Using a Continuous Solid–Fluid Phase.

Authors: Safari, Afsaneh Dehghannya, Jalal Ghanbarzadeh, Babak

Source: Potato Research. Sep2025, Vol. 68 Issue 3, p3475-3504. 30p.

Finite Element Modeling for Bi‐Directional Transport Phenomena During Vacuum Frying of Gulab Jamun: Simulations and Experimental Validations.

Authors: Das, Rahul Mann, Sandeep Prasad, Kamlesh

Source: Journal of Food Process Engineering. Apr2026, Vol. 49 Issue 4, p1-19. 19p.

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.