Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying
Author:
Affiliation:
1. Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12636/fullpdf
Reference33 articles.
1. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets;Adedeji;J. Food Eng.,2009
2. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Res. Int.,2012
3. Effect of ultrasound on banana cv Pacovan drying kinetics;Azoubel;J. Food Eng.,2010
4. Enhancing potato chips quality by optimizing coating and frying conditions using response surface methodology;Blibech;J. Food Proc. Preserv.,2014
Cited by 64 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. Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips;Food Chemistry;2024-12
2. Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review;Food Research International;2024-07
3. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts;Food Chemistry;2024-06
4. Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato;Potato Research;2024-05-14
5. Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review;Food Bioscience;2024-04
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