Lv3
378 积分 2023-09-26 加入
Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs
4小时前
待确认
Quality attributes of traditional food from blends of rice flour and jaggery syrup under different frying conditions
30天前
已关闭
GC-IMS and chemometrics identify critical flavor control points in egg yolk powder processing
1个月前
已完结
Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying
1个月前
已完结
Evaluation of effect of vacuum frying on textural properties of food products
1个月前
已完结
Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes
1个月前
已完结
Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying
1个月前
已完结
Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits
1个月前
已完结
Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption
1个月前
已完结
Analysis of roasted peanuts based on GC–MS combined with GC–IMS
1个月前
已完结
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