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Frying Process: From Conventional to Air Frying Technology

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Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti & Amin Mousavi Khaneghah. (2022) Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. International Journal of Environmental Health Research 0:0, pages 1-29.
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Der-Sheng Chan, Hong-Ting Victor Lin, Yu-Hsiang Huang, Yu-Jin Syu & Wen-Chieh Sung. (2023) Prediction and optimization of frying conditions of air fried pork rind using a direct linking model. International Journal of Gastronomy and Food Science 34, pages 100837.
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Lisha Rani, Mukul Kumar, Deepika Kaushik, Jasjit Kaur, Ashwani Kumar, Fatih Oz, Charalampos Proestos & Emel Oz. (2023) A review on the frying process: Methods, models and their mechanism and application in the food industry. Food Research International 172, pages 113176.
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Xiangcun Wang, David Julian McClements, Zhenlin Xu, Man Meng, Chao Qiu, Jie Long, Zhengyu Jin & Long Chen. (2023) Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture. Trends in Food Science & Technology 138, pages 297-309.
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Jungwon Kwon, Inhwan Kim, BoKyung Moon, Kwang-Won Lee, MunYhung Jung & Jihyun Lee. (2023) The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control 147, pages 109572.
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Anita Staroń. (2023) Composite Materials Based on Waste Cooking Oil for Construction Applications. Buildings 13:4, pages 994.
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Ji-Eun Kim, Ji-Yun Bae & Mi-Ja Kim. (2023) The antioxidant ability of nutmeg ethanolic extract in bulk oil and oil-in-water emulsion matrices. Korean Journal of Food Preservation 30:2, pages 334-346.
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Zi-Ye Wang, Zi-Xuan Wu, Guan-Hua Zhao, De-Yang Li, Yu-Xin Liu, Lei Qin, Peng-Fei Jiang & Da-Yong Zhou. (2023) Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle. Food Bioscience 52, pages 102460.
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Caifu Yi, Tianzhong Yuan, Hao Ren, Huining Xiao & Huamin Zhai. (2023) Fabrication of food-safe, degradable and high-barrier air frying paper by chitosan, zein and LCNF coatings. Cellulose 30:4, pages 2441-2452.
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Galiya Utebekova, Nursulu Akhmetova & Galina Gurinovich. (2023) The study of the nutritional and biological value of functional semi-finished fish products "fish balls". Potravinarstvo Slovak Journal of Food Sciences 17, pages 43-54.
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Alice Cattivelli, Adele Di Lorenzo, Angela Conte, Serena Martini & Davide Tagliazucchi. (2023) Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. Journal of Food Composition and Analysis 115, pages 105024.
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Chi-Ching Lee & Marin Neio Demirci. 2023. High-Temperature Processing of Food Products. High-Temperature Processing of Food Products 293 326 .
Sarah Coe & Ayela Spiro. (2022) Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. Nutrition Bulletin 47:4, pages 538-562.
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Lin Wang, Wenyan Chen, Ruoyu Zhou, Yuhan Ren, Kang Wang, Ning Jiang & Ruichang Gao. (2022) Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying. Applied Food Research 2:2, pages 100155.
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Lucas Prestes Fallavena, Naira Poerner Rodrigues, Ligia Damasceno Ferreira Marczak & Giovana Domeneghini Mercali. (2022) Formation of advanced glycation end products by novel food processing technologies: A review. Food Chemistry 393, pages 133338.
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Jiyea Lee & Jeonghee Surh. (2022) Effect of Various Cooking Methods on the Antioxidant Activity and the Oxidative Stability of Fish Balls Made with the Addition of Turmeric Powder. Journal of the Korean Society of Food Science and Nutrition 51:10, pages 1074-1083.
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Mohammed Obadi, Yuntong Li & Bin Xu. (2022) Identifying key factors and strategies for reducing oil content in fried instant noodles. Journal of Food Science 87:10, pages 4329-4347.
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Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud & Xin Jin. (2022) Recent advances in frying processes for plant-based foods. Food Chemistry Advances 1, pages 100086.
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Herick Macedo Santos, Julymar Marcano de Higuera & Ana Rita de Araujo Nogueira. (2022) In vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet: Method validation and analysis by synchronous vertical dual view ICP OES. Food Chemistry Advances 1, pages 100080.
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Yixuan Ding, Ting Zhou, Yueqin Liao, Huimin Lin, Shanggui Deng & Bin Zhang. (2022) Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus). Foods 11:17, pages 2710.
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Bo Wang, Che Shen, Ting Zhao, Xiuwen Zhai, Meiqi Ding, Limei Dai, Shengmei Gai & Dengyong Liu. (2022) Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food. Foods 11:16, pages 2409.
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Carmen Cano, Xinyao Wei, Cyril A. Etaka & Byron D. Chaves. (2022) Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens . Journal of Food Science 87:8, pages 3611-3619.
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Jiyea Lee & Jeonghee Surh. (2022) Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes. Preventive Nutrition and Food Science 27:2, pages 248-256.
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María Elena Sosa‐Morales, Ana Paola Solares‐Alvarado, Sandra Paola Aguilera‐Bocanegra, José Fernando Muñoz‐Roa & Gabriel Abraham Cardoso‐Ugarte. (2022) Reviewing the effects of vacuum frying on frying medium and fried foods properties. International Journal of Food Science & Technology 57:6, pages 3278-3291.
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Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Paula Renata Felipe Paiva, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres & Tatiana Saldanha. (2022) Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International 156, pages 111199.
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Kong Demei, Min Zhang, Pattarapon Phuhongsung & Arun S. Mujumdar. (2022) 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 156, pages 111120.
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P.J. Fellows. 2022. Food Processing Technology. Food Processing Technology 505 522 .
Jiyea Lee & Jeonghee Surh. (2021) Matrix Effect of Pistachio Powder on the Quality Characteristics and Oxidation Stability of Deep-Fried Doughnuts. Journal of the Korean Society of Food Science and Nutrition 50:11, pages 1239-1247.
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Mohammad Fikry, Ibrahim Khalifa, Rokkaya Sami, Ebtihal Khojah, Khadiga Ahmed Ismail & Mokhtar Dabbour. (2021) Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology. Foods 10:11, pages 2567.
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Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen & Ruichang Gao. (2021) Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs. Journal of Food Quality 2021, pages 1-10.
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Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao & Zhengyu Jin. (2021) Effect of New Frying Technology on Starchy Food Quality. Foods 10:8, pages 1852.
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Jiyea Lee & Jeonghee Surh. (2021) Effect of Carrot Powder Coating on the Oxidative Stability of the Oils Used in Deep-Frying Croquette. Journal of the Korean Society of Food Science and Nutrition 50:7, pages 732-741.
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Chetan Sharma, Edgar ChambersIVIV, Sastry S. Jayanty, Vidyasagar Sathuvalli Rajakalyan, David G. Holm & Martin Talavera. (2020) Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars. Journal of Sensory Studies 35:4.
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Chunyan Feng, Min Zhang, Bhesh Bhandari & Yufen Ye. (2020) Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. LWT 125, pages 109265.
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