Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102365
Abstract: Abstract In order to investigate the influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs, different ultrasound powers (0, 200, 400, 600 and 800 W) were applied during frying (12 min, 160 °C). The thiobarbituric acid… read more here.
Keywords: influences ultrasonic; flavor characteristics; frying flavor; ultrasonic assisted ... See more keywords
Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies.
Sign Up to like & getrecommendations! Published in 2024 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13405
Abstract: Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and… read more here.
Keywords: quality; oils fried; quality stability; assisted frying ... See more keywords