ReviewFoods (Basel, Switzerland)2021
Effect of New Frying Technology on Starchy Food Quality.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed, 53 citations in OpenAlex.
- From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods.Food science & nutrition · 2026Review
- Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (Food science & nutrition · 2026Article
- The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count ofArchives of Razi Institute · 2025Article
- Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Foods (Basel, Switzerland) · 2025Article
- Impact of different frying methods on volatile compounds in tofu.Food chemistry: X · 2025Article
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications.Food science & nutrition · 2025Review
- Enhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer.Foods (Basel, Switzerland) · 2024Article
- Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods.Food science and biotechnology · 2024Article
- Acrylamide formation in air-fried versus deep and oven-fried potatoes.Frontiers in nutrition · 2023Article
- Effect of heating on disposal point of main edible oils available in Iran market.Food science & nutrition · 2022Article
- Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines andFoods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people's health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.