Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil-Reference-Cited by-同舟云学术

Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil

Published:2022-06 Issue: Volume:379 Page:132110
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Su Ya,Gao Jiayue,Chen Ying,Chitrakar Bimal,Li Jianlin,Zheng Tiesong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques;Ahmad;Food Science & Nutrition,2021

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

4. AOAC. (1995). Official Methods of Analysis of AOAC International. In AOAC (Ed.), sixteenth ed.). Virginia: Association of Official Analytical Chemists.

5. Combined ultrasound and infrared assisted conductive hydro-drying of apple slices;Baeghbali;Drying Technology,2018

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