Pore structure characterization of deep-fat-fried chicken meat-Reference-Cited by-同舟云学术

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Pore structure characterization of deep-fat-fried chicken meat

Published:2005-02 Issue:3 Volume:66 Page:369-375
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kassama L.S.,Ngadi M.O.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Physical chemistry of surfaces;Adamson,1990

2. Microstructure and principles of food processing and engineering;Aguilera,1999

3. Dynamic determination of diffusion in porous particles;Al-Rqobah;Chemical Engineering Research and Design,1988

4. Connective tissue in meat and meat products;Bailey,1989

5. Modification of microstructure of starch extruded with selected lipids;Bhatnagar;Starch,1997

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2. Effect of ratio of oil to sample on the quality of fried fish ( Pseudorasbora parva );Journal of Food Processing and Preservation;2021-07-07

3. Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture;Journal of Food Engineering;2021-06

4. Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad;Journal of Food Science and Technology;2021-03-25

5. Effect of pore characteristics on oil absorption behavior during frying of potato chips;Innovative Food Science & Emerging Technologies;2020-12

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