Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying-Reference-Cited by-同舟云学术

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Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying

Published:2020-12 Issue: Volume:38 Page:100753
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Devi Shoma,Zhang Min,Ju Ronghua,Bhandari Bhesh

Funder

National Natural Science Foundation Program of China

111 Project

Yangzhou City Agricultural Key R&D Program

Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

1. A novel vacuum frying technology of apple slices combined with ultrasound and microwave;Al Faruq;Ultrasonics Sonochemistry,2019

2. New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review;Al Faruq;Drying Technology,2018

3. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation;Albertos;Innovative Food Science & Emerging Technologies,2016

4. Vacuum frying: An alternative to obtain high-quality dried products;Andrés-Bello;Food Engineering Reviews,2011

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

3. Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies;Comprehensive Reviews in Food Science and Food Safety;2024-07

4. Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method;Journal of Food Composition and Analysis;2024-05

5. Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review;Food Bioscience;2024-04

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