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Effective process control in frying

  • Published:2001 Issue: Volume: Page:236-265
  • ISSN:
  • Container-title:Frying
  • language:
  • Short-container-title:

Author:

Quaglia G.B.,Bucarelli F.M.

Publisher

Elsevier

Reference98 articles.

1. Microstructural Principles of Food Processing & Engineering;AGUILERA,1990

2. Studies on deep-fat fried snacks from some cereals and legumes;ANNAPURE;J Sci Food Agric,1998

3. Optimisation des conditions de confisage friture de tranches d'ananas par la methodologie des plans d'experiences;AW;Science des Aliments,1998

4. Production of green fried banana using the Musa cavendishii Lamb variety: a study;BACETTI;Rev. Instituto Adolfo Lutz,1995

5. Electronic noses and their application in the food industry;BARTLETT;Food Technol,1997

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1. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>);Polish Journal of Food and Nutrition Sciences;2023-02-16

2. Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling;Food Science and Technology Research;2014

3. trans-Fatty Acid Isomers in Two Sesame (Sesamum indicum L.) Seed Byproducts under Processing;Journal of Agricultural and Food Chemistry;2010-11-04

4. Oils and Fats: Changes due to Culinary and Industrial Processes;International Journal for Vitamin and Nutrition Research;2006-07-01

5. Kinetics of Quality Changes During Food Frying;Critical Reviews in Food Science and Nutrition;2006-04
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