Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying-Reference-Cited by-同舟云学术

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Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

Published:2022-01-20 Issue:2 Volume:10 Page:342-353
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Liu Li¹,Huang Pan¹,Xie Wei¹,Wang Jinlin²,Li Yujin¹,Wang Haiyan³,Xu He⁴,Bai Fan²,Zhou Xiaodong³,Gao Ruichang⁵^ORCID,Zhao Yuanhui¹^ORCID

Affiliation:

1. College of Food Science and Engineering Ocean University of China Qingdao Shandong Province China

2. Hangzhou Qiandaohu Sturgeon Technology Co., Ltd. Hangzhou China

3. Hisense (Shandong) Refrigerator Co., Ltd China

4. Jiangsu Baoyuan Biotechnology Co., Ltd. Lianyungang China

5. School of Food and Bioengineering Jiangsu University Zhenjiang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2472

Reference45 articles.

1. Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

2. Correction to New Look at BTEX: Are Ambient Levels a Problem?

3. Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C

4. Present and future sturgeon and caviar production and marketing: A global market overview

5. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men

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