Fundamentals of the frying process*
Author:
Affiliation:
1. MAXFRY‐GmbHHagenGermany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400015
Reference42 articles.
1. Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material
2. Analysis of the heat transfer coefficient during potato frying
3. OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY
4. The protective role of water injection on oil quality in deep fat frying conditions
Cited by 60 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. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods;Food Chemistry;2024-08
2. Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review;Food Production, Processing and Nutrition;2024-07-02
3. Kızartma ile Oluşan Isıl Proses Kirleticileri ve Sağlık Etkileri;Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi;2024-06-14
4. Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method;Journal of Food Composition and Analysis;2024-05
5. Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products;Foods;2024-02-07
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