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Thermal Processing and Canning
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Apenten, E Vieira - Elementary Food Science,
2023 |
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Optimización de la fritura a vacío de salchichas incorporadas con harina de garbanzo
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Castillo, D Acevedo-Correa… - Información …,
2022 |
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Reduction of oil uptake of fried food by coatings: A review
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International Journal of …,
2022 |
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COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK …
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Malaysian Applied …,
2021 |
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تاثیر برطرف کردن رطوبت و روغن، قبل و بعد از سرخ کردن بر میزان جذب روغن و ارزش غذایی فیلهماهی کپور نقرهای (Hypophthalmicththys molitrix)
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EVALUACIÓN DE LA TRANSFERENCIA DE MASA Y CALIDAD FINAL DE LA AREPA CON HUEVO COSTEÑA DURANTE EL FREÍDO POR INMERSIÓN
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2020 |
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Malaysian ready-to-eat cooked dishes: consumption patterns among adults and nutrient composition of selected highly consumed dishes
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Impact of Edible Coating and Two Batter Preparations on Development of Low-Fat Fried Chicken Drumsticks
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[9]
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Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
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2019 |
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COATING MATERIALS AS A POTENTIAL PRE-TREATMENTS FOR REDUCING OIL UPTAKE OF FRIED POTATO CHIPS.
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2019 |
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[11]
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Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken
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2019 |
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Optimización del proceso de fritura por inmersión de la arepa con huevo utilizando metodología de superficie de respuesta
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Revista chilena de nutrición,
2018 |
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[13]
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Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
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Trends in Food Science & Technology,
2018 |
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[14]
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Immersion Frying Characterization of Colombian Donut
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2018 |
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Fat blocking roles of fish proteins in fried fish cake
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LWT,
2018 |
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Application of Hydrocolloids as Coating Films to Reduce Oil Absorption in Fried Potato Chip-Based Pellets
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Pakistan Journal of Nutrition,
2017 |
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[1]
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Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
Progress in Organic Coatings,
2024
DOI:10.1016/j.porgcoat.2023.107977
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[2]
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Elementary Food Science
Food Science Text Series,
2023
DOI:10.1007/978-3-030-65433-7_12
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[3]
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Reduction of oil uptake of fried food by coatings: A review
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.15266
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[4]
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Food Processing Technology
2022
DOI:10.1016/B978-0-323-85737-6.00014-5
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[5]
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Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
Trends in Food Science & Technology,
2018
DOI:10.1016/j.tifs.2018.08.012
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[6]
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Fat blocking roles of fish proteins in fried fish cake
LWT,
2018
DOI:10.1016/j.lwt.2018.07.016
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