Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat
Author:
Funder
Akdeniz University Research Fund
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1023397
Reference45 articles.
1. Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions
2. Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets
3. Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation
4. Effect of Surfactant and Batter Mix Ratio on the Properties of Coated Poultry Product
5. Acrylamide formation in different batter formulations during microwave frying
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