Effect of ratio of oil to sample on the quality of fried fish ( Pseudorasbora parva )-Reference-Cited by-同舟云学术

Effect of ratio of oil to sample on the quality of fried fish ( Pseudorasbora parva )

Published:2021-07-07 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Yang Yaochong¹²,Qiu Weiqiang²,Tao Ningping²,Jin Yingshan³,Feng Yuhui⁴,Jin Yinzhe¹²^ORCID

Affiliation:

1. Engineering Research Center of Food Thermal‐processing Technology Shanghai Ocean University Shanghai China

2. National Experimental Teaching Demonstration Center for Food Science and Engineering, College of Food Science and Technology Shanghai Ocean University Shanghai China

3. College of Bioscience and Technology Yangzhou University Yangzhou China

4. Jilin Tobacco Industry Co., Ltd. Jilin China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15712

Reference39 articles.

1. Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato

2. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

3. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets

4. Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy

5. Effects of acute and chronic exposures of fluoxetine on the Chinese fish, topmouth gudgeon Pseudorasbora parva

Cited by 2 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. Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization;Foods;2024-07-26

2. Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying;LWT;2022-06