Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing-Reference-Cited by-同舟云学术

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Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing

Published:2020-03 Issue: Volume:60 Page:102305
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yu Xina,Li Linqiu,Xue Jing,Wang Jie,Song Gongshuai,Zhang Yiqi,Shen Qing

Funder

National Key Research and Development Program of China

Zhejiang Provincial Science Fund

Zhejiang Province Public Welfare Technology Application Research Project

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference25 articles.

1. Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack;Abd Rahman;Journal of Food Process Engineering,2016

2. Purification of Alaskan walleye pollock (Gadus chalcogrammus) and New Zealand hoki (Macruronus novaezelandiae) liver oil using short path distillation;Alex;Nutrients,2014

3. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends;Dueik;Journal of Food Science,2011

4. Perception of odor and nasal pungency from homologous series of volatile organic compounds;Enrique Cometto-Muñiz;Indoor Air,2010

5. Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture;Gamble;International Journal of Food Science & Technology,2010

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1. Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis;Food Chemistry;2024-12

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4. Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls;Journal of Agriculture and Food Research;2024-09

5. Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Oncorhynchus mykiss) Using Designed Heating Processing;Foods;2024-08-28

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