g-Frying of eggplant (Solanum melongena L.)-Reference-Cited by-同舟云学术

g-Frying of eggplant (Solanum melongena L.)

Published:2021-03 Issue: Volume:293 Page:110358
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Khalilian Safie,Mba Ogan I.,Ngadi Michael O.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy;Adedeji;J. Food Eng.,2011

2. Oil absorption during frying of frozen parfried potatoes;Aguilera;J. Food Sci.,2000

3. A novel vacuum frying technology of apple slices combined with ultrasound and microwave;Al Faruq;Ultrason. Sonochem.,2019

4. Effect of pre-frying treatments of French fried potatoes to achieve better oil uptake reduction for health and technological aspects;Ali;J. Appl. Sci. Res.,2012

5. Effect of hydrocolloids and egg content on sensory quality of coated fried yam chips;Alimi;J. Culin. Sci. Technol.,2014

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants;Trends in Food Science & Technology;2024-05

2. Post-fry oil distribution in batter coated fried foods;LWT;2024-02

3. Modelling post-frying oil absorption, water loss, and cooling of potato cylinders;International Food Research Journal;2023-10-24

4. Cooking in space: current situation, needs, and perspectives;Current Opinion in Food Science;2023-06

5. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant;Foods;2021-08-02