Frying of Food: A Critical Review-Reference-Cited by-同舟云学术

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Frying of Food: A Critical Review

Published:2017-06-23 Issue:2 Volume:16 Page:107-127
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Oke E. K.¹,Idowu M. A.¹,Sobukola O. P.¹,Adeyeye S. A. O.²^ORCID,Akinsola A. O.³

Affiliation:

1. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

2. Department of Food Science and Technology, Mountain Top University, Lagos-Ibadan Expressway, Mowe, Ogun State, Nigeria

3. Department of Home Economics, Federal College of Education (Special), Oyo, Oyo State, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1333936

Reference103 articles.

1. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

2. Reduction of fat in fried batter coatings with powdered cellulose

3. Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

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1. Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips;Food and Humanity;2024-12

2. Application of batter coating for modulating oil, texture and structure of fried foods: A review;Food Chemistry;2024-09

3. Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product;Food Safety and Health;2024-08-06

4. Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption;Journal of Food Process Engineering;2024-08

5. Tulumba ve lokma hamurunun kızartılmasında kullanılan kızartma yağının incelenmesi;Gıda ve Yem Bilimi Teknolojisi Dergisi;2024-07-22

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