Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits-Reference-Cited by-同舟云学术

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Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits

Published:2023-08 Issue: Volume:185 Page:115147
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liang Xue,Xu Zihan,Li Xin,Kong Baohua,Xia Xiufang,Zhang Yuhan,Liu Qian,Shen Liuyang

Funder

China Postdoctoral Science Foundation

Major Science and Technology Project of Hainan Province

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics;Ambros;Journal of Food Engineering,2018

2. Effects of microwave-infrared combination drying on quality of eggplants;Aydogdu;Food and Bioprocess Technology,2015

3. Chapter 5 - meat-, fish-, and poultry-based snacks;Bhattacharya,2023

4. Development of poultry meat finger chips using combination of Turkey and spent hen meat;Biswas;Indian Journal of Poultry Science,2014

5. Effect of different kappa-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

Cited by 5 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. Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks;Meat Science;2024-10

2. Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying;LWT;2024-08

3. Drying kinetics and energy efficiency of Y2O3–CeO2 co-doped ZrO2 powder under microwave heating;Ceramics International;2024-08

4. Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying;Innovative Food Science & Emerging Technologies;2024-07

5. Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets;Food Production, Processing and Nutrition;2024-05-03

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