Color changes and acrylamide formation in fried potato slices
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Low-temperature blanch improves textural quality of french-fries;Aguilar;Journal of Food Science,1997
2. Oil absorption during frying of frozen parfried potatoes;Aguilera;Journal of Food Science,2000
3. Characterization of the frying proccess of fresh and blanched potato strips using response surface methodology;Alvarez;European Food Research and Technology,2000
4. Andersson, A. (1994). Modeling of potato blanching. Ph.D. Thesis, Lund University: Sweden
5. Dynamics of crust formation and kinetics of quality changes during frying of meatballs;Ateba;Journal of Food Science,1994
Cited by 246 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. Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics;Food and Chemical Toxicology;2024-10
2. Potato: from functional genomics to genetic improvement;Molecular Horticulture;2024-08-19
3. Beef Chuck, Sirloin and Round Determined Suitable for Use as Beef Finger Steaks;Meat and Muscle Biology;2024-07-10
4. Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets;Journal of Agriculture and Food Research;2024-06
5. Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato;Potato Research;2024-05-14
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