Lv1
20 积分 2024-11-11 加入
Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes
2个月前
已完结
Use of Hydrocolloids as Cryoprotectant for Frozen Foods
2个月前
已完结
The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts
2个月前
已完结
Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods
2个月前
已完结
Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings
2个月前
已完结
A Review on Food Deep-Fat Frying from the Perspective of Physicochemistry, Nutrition, Safety, and Consumer Preference
2个月前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
2个月前
已完结
Application of pretreatment methods on agricultural products prior to frying: a review
2个月前
已完结
Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips
2个月前
已完结
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications
3个月前
已完结
皖公网安备34019202002308
