Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles-Reference-Cited by-同舟云学术

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles

Published:2019 Issue:6 Volume:68 Page:559-566
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Qi Jinfeng¹²,Wang Xiaosan²,Wang Xingguo²,Akoh Casimir C.³,Jin Qingzhe²

Affiliation:

1. Jiangsu University of Science and Technology

2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University

3. Department of Food Science & Technology, University of Georgia

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/68/6/68_ess18217/_pdf

Reference23 articles.

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2. 2) Mellema, M. Review: Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci. Tech. 14, 364-373 (2003).

3. 3) Ziaiifar, A.M.; Achir, N.; Courtois, F.; Trezzani, I.; Trystram, G. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. Int. J. Food Sci. Tech. 43, 1410-1423 (2008).

4. 4) Vliet, T.V.; Visser, J.E.; Luyten, H. On the mechanism by which oil uptake decreases crispy/crunchy behavior of fried products. Food Res. Int. 40, 1122-1128 (2007).

5. 5) Kita, A.; Lisinska, G. The influence of oil type and frying temperatures on the texture and oil content of French fries. J. Sci. Food Agric. 85, 2600-2604 (2005).

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