Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absor...

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Detalles Bibliográficos
Autores principales: Lin, Hong-Ting Victor, Chan, Der-Sheng, Huang, Yu-Hsiang, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701915/
https://www.ncbi.nlm.nih.gov/pubmed/34945578
http://dx.doi.org/10.3390/foods10123025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701915/
https://www.ncbi.nlm.nih.gov/pubmed/34945578
http://dx.doi.org/10.3390/foods10123025

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