Joshy et al., 2020 - Google Patents
Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observationsJoshy et al., 2020
View HTML- Document ID
- 6257371880093451132
- Author
- Joshy C
- Ratheesh G
- Ninan G
- Ashok Kumar K
- Ravishankar C
- Publication year
- Publication venue
- Journal of Food Science and Technology
External Links
Snippet
Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200° C and time varying from 5 to 15 min were optimized using response …
- 241000251468 Actinopterygii 0 title abstract description 34
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Joshy et al. | Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations | |
| Abd Rahman et al. | Response surface optimization for hot air‐frying technique and its effects on the quality of sweet potato snack | |
| Kilincceker et al. | Edible coating effects on fried potato balls | |
| Hindra et al. | Kinetics of quality changes during food frying | |
| Amiryousefi et al. | Kinetics of mass transfer in microwave precooked and deep-fat fried ostrich meat plates | |
| Khare et al. | Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology | |
| de Carvalho et al. | Physical, chemical and sensorial properties of low-fat and gluten-free chicken nuggets | |
| Salehi et al. | Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips | |
| González-Mohíno et al. | Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions | |
| Abtahi et al. | The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology | |
| Coker et al. | Q uality attributes of cassava‐fish crackers enriched with different flours: A n optimization study by a simplex centroid mixture design | |
| Castillo et al. | Mass transfer during atmospheric and vacuum frying of chorizo | |
| Ahmed et al. | Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: A review | |
| Stastny et al. | Lipid and moisture content of commercial reduced-fat deep-fried potatoes compared to advertised claim | |
| Omidiran et al. | Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil | |
| Singh et al. | Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology | |
| Nanda et al. | Evaluation of different conventional breading materials on functional quality attributes of battered and breaded fish cutlets | |
| Yost et al. | Kinetics of potato color and texture development during baking, frying, and microwaving with the addition of liquid smoke | |
| Kurni et al. | Comparing macronutrient compositions and sensory characteristics of jackfruit nugget formulations and commercially available chicken nugget | |
| Nasir et al. | Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology | |
| Guruprasad et al. | Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study | |
| Ballard | Application of edible coatings in maintaining crispness of breaded fried foods | |
| Lisciani et al. | Weight change of food after cooking: focus on the Italian Food Composition Tables appendix | |
| Murakami et al. | Estimation of water intake from food moisture in the Japanese diet using a cooking‐based conversion factor for water content | |
| Jackson et al. | Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour |