Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale-Reference-Cited by-同舟云学术

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Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

Published:2015-07-25 Issue:2 Volume:8 Page:181-200
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Soto-Jover Sonia,Boluda-Aguilar María,Esnoz-Nicuesa Arturo,Iguaz-Gainza Asunción,López-Gómez Antonio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12393-015-9130-2.pdf

Reference128 articles.

1. Ahmad Tarmizi AH, Niranjan K (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. J Food Sci 75(9):E572–E579

2. Ahmad Tarmizi AH, Niranjan K (2013) Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage. Food Bioprocess Technol 6(2):489–497

3. Aladedunye FA (2014) Natural antioxidants as stabilizers of frying oils. Eur J Lipid Sci Technol 116(6):688–706

4. Albert Á, Varela P, Salvador A, Fiszman SM (2009) Improvement of crunchiness of battered fish nuggets. Eur Food Res Technol 228(6):923–930

5. Albert A, Salvador A, Fiszman SM (2012) A film of alginate plus salt as an edible susceptor in microwaveable food. Food Hydrocoll 27(2):421–426

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