Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, ba...

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Detalles Bibliográficos
Autores principales: Nawaz, Asad, Li, Enpeng, Khalifa, Ibrahim, Walayat, Noman, Liu, Jianhua, Irshad, Sana, Zahra, Anam, Ahmed, Shakeel, Simirgiotis, Mario Juan, Pateiro, Mirian, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535653/
https://www.ncbi.nlm.nih.gov/pubmed/34681516
http://dx.doi.org/10.3390/foods10102467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535653/
https://www.ncbi.nlm.nih.gov/pubmed/34681516
http://dx.doi.org/10.3390/foods10102467

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