The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM

The oil absorption behavior of food during deep-frying greatly affects the quality of the final fried food. However, the research on oil absorption lacks comprehensive analysis and understanding. In this paper, the oil content, moisture content, oil distribution, and microstructure changes of fried...

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Detalles Bibliográficos
Autores principales: Yang, Dan, Wu, Gangcheng, Li, Peiyan, Qi, Xiguang, Zhang, Hui, Wang, Xingguo, Jin, Qingzhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7330493/
https://www.ncbi.nlm.nih.gov/pubmed/32637912
http://dx.doi.org/10.1016/j.fochx.2020.100095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7330493/
https://www.ncbi.nlm.nih.gov/pubmed/32637912
http://dx.doi.org/10.1016/j.fochx.2020.100095

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