Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure-Reference-Cited by-同舟云学术

Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure

Published:2013-09 Issue:2 Volume:118 Page:238-246
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Moreno María Carolina,Bouchon Pedro

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography;Adedeji;Journal of Food Process Engineering,2011

3. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy;Adedeji;Journal of Food Engineering,2011

4. Studying oil absorption in restructured potato chips;Bouchon;Journal of Food Science,2004

5. Oil distribution in fried potatoes monitored by infrared microspectroscopy;Bouchon;Journal of Food Science,2001

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