Oil Absorption During Frying of Frozen Parfried Potatoes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16031.x/fullpdf
Reference15 articles.
1. Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry
2. Mass and heat transfer during deep-fat frying of potato slices —I. Rate of drying and oil uptake
3. Microstructure of Raw and Granulated Potatoes
4. Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
5. Assessment of the Quality of Heated Oils by Differential Scanning Calorimetry
Cited by 88 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. Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index;Current Research in Food Science;2022
2. Comparative Study of Frying to Different Slice Thickness of Potato: Effect on Nutritive Value;Brazilian Archives of Biology and Technology;2022
3. Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried French fries;Journal of Food Engineering;2021-09
4. Reduction of oil uptake of fried food by coatings: A review;International Journal of Food Science & Technology;2021-07-26
5. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips;Journal of Food Science;2021-03-04
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