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398 积分 2023-09-26 加入
Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption
2天前
已完结
Analysis of roasted peanuts based on GC–MS combined with GC–IMS
6天前
已完结
Analysis of roasted peanuts based on GC–MS combined with GC–IMS
6天前
已完结
Influence of different osmotic dehydration pretreatment on the physiochemical and sensory characteristics of fried cassava chips (Manihot esculenta)
8天前
已完结
Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation
8天前
已完结
Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process
9天前
已完结
Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures
9天前
已完结
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
10天前
已完结
Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
13天前
已完结
Development of healthy low-fat snacks: Understanding the mechanisms of quality changes during atmospheric and vacuum frying. Journal of Food Engineering
13天前
已完结
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