Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices-Reference-Cited by-同舟云学术

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Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices

Published:2024-11 Issue: Volume:110 Page:107035
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Salehi Fakhreddin^ORCID,Ghazvineh Sara,Amiri Mostafa

Funder

Bu-Ali Sina University

Publisher

Elsevier BV

Reference34 articles.

1. Investigating potato flour processing methods and ratios for noodle production;Buzera;Food Sci. Nutr.,2024

2. Impact of ultrasonication applications on color profile of foods;Kutlu;Ultrason. Sonochem.,2022

3. Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips;Salehi;Food Sci. Nutr.,2021

4. Effect of coatings made by new hydrocolloids on the oil uptake during deep-fat frying: a review;Salehi;J. Food Process. Preserv.,2020

5. The application of pretreatments for producing low-fat fried foods: a review;Dehghannya;Trends Food Sci. Technol.,2023

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