Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food-Reference-Cited by-同舟云学术

Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

Published:2003-02 Issue:1 Volume:36 Page:91-98
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Debnath Sukumar,Bhat K.K,Rastogi N.K

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Changes in corn oil during deep fat frying of foods;Adel-Aal;Lebensmittel-Wissenschaft und-Technologie,1986

2. Studies on deep-fat fried snacks from some cereals and legumes;Annapure;Journal of Science of Food and Agriculture,1998

3. AOAC (1980). Official methods of analysis (13th ed), (pp 132–211). Washington, DC: Association of Official Analytical Chemists.

4. Studies on reduction in oil content in deep-fat fried legume based snack using carboxymethyl starch (CMS);Bhattacharya;Fett-Wissenschaft und Technologie,1995

5. Results of 2450 megacycle microwave treatments in potato chip finishing;Blau;Potato Chip Institute International,1965

Cited by 89 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. Quality attributes of traditional food from blends of rice flour and jaggery syrup under different frying conditions;Journal of Agriculture and Food Research;2024-06

3. Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets;Journal of Agriculture and Food Research;2024-06

4. Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method;Journal of Food Composition and Analysis;2024-05

5. Physicochemical and sensory properties of cow skin crackers from dry salt-preserved skin utilizing sodium meta-bisulfite (SMB);IOP Conference Series: Earth and Environmental Science;2024-05-01