Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies

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dc.authoridLorenzo Rodriguez, Jose Manuel/0000-0002-7725-9294
dc.authoridYurdunuseven Yildiz, Aysun/0000-0001-7537-059X
dc.contributor.authorYildiz, Aysun Yurdunuseven
dc.contributor.authorEchegaray, Noemi
dc.contributor.authorOztekin, Sebahat
dc.contributor.authorLorenzo, Jose Manuel
dc.date.accessioned2024-10-04T18:52:45Z
dc.date.available2024-10-04T18:52:45Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractFrying 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 polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.en_US
dc.description.sponsorshipAxencia Galega de Innovacionen_US
dc.description.sponsorshipAxencia Galega de Innovacionen_US
dc.identifier.doi10.1111/1541-4337.13405
dc.identifier.issn1541-4337
dc.identifier.issue4en_US
dc.identifier.pmid39030791en_US
dc.identifier.scopus2-s2.0-85199072189en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1111/1541-4337.13405
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3639
dc.identifier.volume23en_US
dc.identifier.wosWOS:001271302500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfrying oil qualityen_US
dc.subjecthybrid frying techniquesen_US
dc.subjectmicrowave-assisted fryingen_US
dc.subjectultrasound-assisted fryingen_US
dc.titleQuality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologiesen_US
dc.typeReview Articleen_US

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