On the Possibility of Nonfat Frying using Molten Glucose-Reference-Cited by-同舟云学术

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On the Possibility of Nonfat Frying using Molten Glucose

Published:2014-12-09 Issue:1 Volume:80 Page:E66-E72
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Al-Khusaibi Mohammed¹,Ahmad Tarmizi Azmil Haizam²,Niranjan Keshavan³

Affiliation:

1. College of Agricultural and Marine Sciences; Sultan Qaboos Univ; P.O. Box 34, Al-Khod 123 Sultanate of Oman

2. Malaysian Palm Oil Board; 6 Persiaran Institusi, Bandar Baru Bangi 43000 Kajang Selangor Malaysia

3. Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights P.O. Box 226 Reading RG6 6AP U.K

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices;Al-Khusaibi;Food Bioprocess Technol,2011

2. Health aspects of thermoxidized oils and fats;Billek;Eur J Lipid Sci Technol,2000

3. Diets rich in saturated and polyunsaturated fatty acids: metabolic shifting and cardiac health;Diniz;Nutrition,2004

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1. Analysis of Transport Conditions for Frozen Food on the Way from the Shop to Home;Transport and Telecommunication Journal;2023-04-01

2. Evaluation of effect of vacuum frying on textural properties of food products;Food Research International;2022-12

3. Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling;Trends in Food Science & Technology;2021-10

4. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars;Journal of Food Science and Technology;2017-01-18

5. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product;Journal of Oleo Science;2015

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