Optimization of vacuum frying condition for producing silver carp surimi chips-Reference-Cited by-同舟云学术

Optimization of vacuum frying condition for producing silver carp surimi chips

Published:2019-07-03 Issue:8 Volume:7 Page:2517-2526
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hu Jiamiao¹,Zeng Hongliang¹²,Deng Changjun¹²,Wang Peixing²,Fan Liyi²,Zheng Baodong¹²,Zhang Yi¹²^ORCID

Affiliation:

1. China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou China

2. College of Food Science Fujian Agriculture and Forestry University Fuzhou China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1077

Reference36 articles.

1. Effect of slice thickness and frying temperature on color, texture and sensory properties of crisps made from four Kenyan potato cultivars;Abong G. O.;Technology,2011

2. Impact of vacuum frying on quality of potato crisps and frying oil

3. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish

4. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

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