Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction
Author:
Affiliation:
1. Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
2. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
Funder
Fonds de recherche du Québec – Nature et technologies
Islamic Development Bank
Natural Sciences and Engineering Research Council of Canada
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2204156
Reference124 articles.
1. Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness
2. Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
3. Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
4. The quality behavior of ultrasound extracted sunflower oil and structural computation of potato strips appertaining to deep‐frying with thermic variations
5. Recent development of innovative methods for efficient frying technology
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