A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods

Author:

S. Sivaranjani,T. Jayasree Joshi,Shagolshem Mukta Singh,Rao P. Srinivasa

Funder

Ministry of Education, India

Indian Institute of Technology Kharagpur

Publisher

Elsevier BV

Reference102 articles.

1. Evaluation of the Thermophysical, sensory, and microstructural properties of Colombian coastal Carimañola obtained by atmospheric and vacuum frying;Acevedo;International Journal of Food Science,2022

2. Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product;Alpaslan;Journal of Food Processing and Preservation,2010

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

4. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein, and minerals;Asghari;Journal of Applied Ichthyology,2013

5. Deep fat frying of foods: A critical review on process and product parameters;Asokapandian;Critical Reviews in Food Science and Nutrition,2020

Cited by 1 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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3