Kinetics of tofu color changes during deep-fat frying
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. Dynamics of crust formation and kinetics of quality changes during frying of meatballs;Ateba;Journal of Food Science,1994
2. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties;Cai;Food Research International,1997
3. Kinetics of colour development in aqueous glucose systems at high temperatures;Carabasa;Journal of Food Engineering,2000
4. Biological reaction engineering;Dunn,1992
5. Direct search solution of numerical and statistical problems;Hooke;Journal of Association for Computing Machinery,1961
Cited by 55 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. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods;Food Chemistry;2024-08
2. Qualitative Parameters and Deterioration Kinetics of Palm Oil, Shea Butter and Their Blend Use for Frying Cheese;2024-06-19
3. Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties;Journal of Food Engineering;2023-08
4. Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of Aloe vera gel coating concentration, frying temperature, and frying time;Journal of Food Processing and Preservation;2022-09-21
5. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products;Critical Reviews in Food Science and Nutrition;2022-09-12
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