Prediction and optimization of frying conditions of air fried pork rind using a direct linking model

Author:

Chan Der-Sheng,Victor Lin Hong-Ting,Huang Yu-Hsiang,Syu Yu-Jin,Sung Wen-ChiehORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference40 articles.

1. Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack;Abd Rahman;J. Food Process. Eng.,2017

2. Mass transfer and volume changes in French fries during air frying;Andrés;Food Bioprocess Technol.,2013

3. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men;Cahill;Am. J. Clin. Nutr.,2014

4. Scavenger receptor CD36 expression contributes to adipose tissue inflammation and cell death in diet-induced obesity;Cai;PLoS One,2012

5. Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures;Castro-Lopez;Int. J. Gastron.,2023

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