Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack-Reference-Cited by-同舟云学术

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Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack

Published:2021-02-15 Issue: Volume: Page:1-19
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Odunlami Y. O.¹,Sobukola O. P.¹^ORCID,Adebowale A. A.¹^ORCID,Sanni S. A.²,Sanni L. O.¹,Ajayi F. F.³^ORCID,Faloye O. R.¹^ORCID,Tomslin K.⁴

Affiliation:

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

2. Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria

3. Department of Home Science, Federal University, Gashua, Nigeria

4. Natural Resources Institute, University of Greenwich, Kent, UK

Funder

the European Commission: Food Security Thematic Programme

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1885000

Reference38 articles.

1. Oil Absorption During Frying of Frozen Parfried Potatoes

2. EFFECTS OF WHEAT BRAN, CORN BRAN, RICE BRAN AND OAT BRAN SUPPLEMENTATION ON THE PROPERTIES OF PIDE

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1. Determination of acrylamide in plantain and cassava chips through solid‐phase microextraction and gas chromatography with flame ionisation detection;International Journal of Food Science & Technology;2024-07-25

2. Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran;Sustainable Food Technology;2024

3. Effect of process variables on some quality attributes of instant ‘Akara iwe’-a cassava based fried snack from grits;Applied Food Research;2022-06

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