Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips-Reference-Cited by-同舟云学术

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Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips

Published:2015-02-18 Issue: Volume: Page:1-6
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Paz-Gamboa E.,Ramírez-Figueroa E.,Vivar-Vera M.A.,Bravo-Delgado H.R.,Cortés-Zavaleta O.,Ruiz-Espinosa H.,Ruiz-López I.I.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1010587

Reference37 articles.

1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

2. Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

3. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

4. Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

5. Vacuum frying of high-quality fruit and vegetable-based snacks

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures for the development of healthy snacks;International Journal of Gastronomy and Food Science;2024-09

2. Two-phase (solid–fluid) coupled transfer phenomena modeling during frying of potato slices: Effect of the product surface-to-volume ratio;Journal of Thermal Analysis and Calorimetry;2024-02-22

3. Reduction of oil uptake of fried food by coatings: A review;International Journal of Food Science & Technology;2021-07-26

4. Dietary management for healthier batter formulations;Trends in Food Science & Technology;2021-07

5. Oxidization resistance and sorption properties of oleogels as new-generation fatty systems;Voprosy Khimii i Khimicheskoi Tekhnologii;2021-07

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