The quality behavior of ultrasound extracted sunflower oil and structural computation of potato strips appertaining to deep‐frying with thermic variations-Reference-Cited by-同舟云学术

The quality behavior of ultrasound extracted sunflower oil and structural computation of potato strips appertaining to deep‐frying with thermic variations

Published:2020-08-07 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Shabbir Muhammad Asim¹,Ahmed Waqar¹,Latif Sumera¹,Inam‐Ur‐Raheem Muhammad¹,Manzoor Muhammad Faisal²^ORCID,Khan Moazzam Rafiq¹,Bilal Rana Muhammad³,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. College of Veterinary and Animal Sciences The Islamia University of Bahawalpur Bahawalpur Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14809

Reference43 articles.

1. Medicinal use of sunflower oil and present status of sunflower in Pakistan: A review study;Arshad M.;Science, Technology and Development,2012

2. Extraction of glycyrrhizic acid from licorice root using ultrasound: Process intensification studies

3. Impact of frying on iodine value of vegetable oils before and after deep frying in different types of food in Kenya;Chebet J.;Journal of Scientific and Innovative Research,2016

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