相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince
Yixuan Chen et al.
JOURNAL OF FOOD ENGINEERING (2021)
Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying
Mingchih Fang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying
Dan Yang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of multistage process on the quality, water and oil distribution and microstructure of French fries
Peiyan Li et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles
Xin Du et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of different drying methods on quality changes and energy characteristics of tilapia fillets
Linbao Wei et al.
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY (2020)
Effect of pore characteristics on oil absorption behavior during frying of potato chips
Jin Zhang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying
Shoma Devi et al.
FOOD BIOSCIENCE (2020)
Analysis of quality and microstructure of freshly potato strips fried with different oils
Peiyan Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Innovative technologies for producing and preserving intermediate moisture foods: A review
Liqing Qiu et al.
FOOD RESEARCH INTERNATIONAL (2019)
Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance
Chen Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Effect of low-temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis)
Hao Shi et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil
Ning Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRI, SEM, and XRD
Dan Yang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch
Long Chen et al.
FOOD HYDROCOLLOIDS (2019)
Effects of acute and chronic exposures of fluoxetine on the Chinese fish, topmouth gudgeon Pseudorasbora parva
Hongxing Chen et al.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2018)
Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato
Akinbode A. Adedeji et al.
JOURNAL OF FOOD ENGINEERING (2018)
A review on heat and mass transfer coefficients during deep-fat frying: Determination methods and influencing factors
Afsaneh Safari et al.
JOURNAL OF FOOD ENGINEERING (2018)
Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology
Ya Su et al.
ULTRASONICS SONOCHEMISTRY (2018)
Embryonic and larval development of the topmouth gudgeon, Pseudorasbora parva (Teleostei: Cyprinidae)
Dongmei Zhu et al.
ZOOLOGIA (2018)
A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing
Christian Gertz et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Effect of Amino Acids on Microwave Dielectric Properties of Minced Antarctic Krill (Euphausia superba)
Maosai Zhang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR
Long Chen et al.
FOOD CHEMISTRY (2017)
Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes
Trent M. Millin et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips
Ya Su et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies
Yvan Llave et al.
JOURNAL OF FOOD ENGINEERING (2014)
Effect of ground poppy seed as a fat replacer on meat burgers
Veli Gok et al.
MEAT SCIENCE (2011)
Vacuum frying process of gilthead sea bream (Sparus aurata) fillets
A. Andres-Bello et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS
Aman Mohammad Ziaiifar et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2010)
Analysis of bread loss factor using modified Debye equations
Yanhong Liu et al.
JOURNAL OF FOOD ENGINEERING (2009)
Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets
Akinbode A. Adedeji et al.
JOURNAL OF FOOD ENGINEERING (2009)
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
E. Troncoso et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Dielectric properties of salmon fillets as a function of temperature and composition
Yu Wang et al.
JOURNAL OF FOOD ENGINEERING (2008)
The effects of oils and frying temperatures on the texture and fat content of potato crisps
A. Kita et al.
FOOD CHEMISTRY (2007)
Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species
Michail I. Gladyshev et al.
FOOD CHEMISTRY (2007)
Pore structure characterization of deep-fat-fried chicken meat
LS Kassama et al.
JOURNAL OF FOOD ENGINEERING (2005)
Oil distribution in fried potatoes monitored by infrared microspectroscopy
P Bouchon et al.
JOURNAL OF FOOD SCIENCE (2001)