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Ya Su, Jiayue Gao, Song Tang, Lei Feng, S. M. Roknul Azam & Tiesong Zheng. (2022) Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition 62:19, pages 5183-5202.
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Yayuan Xu, Xumin Lang, Yadong Xiao, Dajing Li, Chunquan Liu, Jiangfeng Song, Zhongyuan Zhang, Chunju Liu, Ning Jiang, Min Zhang & Cunshan Zhou. (2022) Study on drying efficiency, uniformity, and physicochemical characteristics of carrot by tunnel microwave drying combined with explosion puffing drying. Drying Technology 40:2, pages 416-429.
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Ya Su, Min Zhang, Weiming Zhang, Chunquan Liu & Bhesh Bhandari. (2018) Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying. Drying Technology 36:3, pages 294-306.
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Xiang Liu & Duu-Jong Lee. (2015) Some Recent Research and Development in Drying Technologies: Product Perspective. Drying Technology 33:11, pages 1339-1349.
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Min Zhang & Hao Jiang. (2014) Recent Food Drying R&D at Jiangnan University: An Overview. Drying Technology 32:15, pages 1743-1750.
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Articles from other publishers (9)
Abhipriya Patra, V. Arun Prasath, Parag Prakash Sutar, N. Karpoora Sundara Pandian & R. Pandiselvam. (2022) Evaluation of effect of vacuum frying on textural properties of food products. Food Research International 162, pages 112074.
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Zhisheng Pei, Tingting Ma, Pan Wen, Changfeng Xue, Aiguo Feng, Chuan Li, Yunsheng Xu & Xuanri Shen. (2021)
Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (
Loligo chinensis
)
. Journal of Food Science 86:10, pages 4316-4329.
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Hao Shi, Min Zhang & Chaohui Yang. (2019)
Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (
Aristichthys nobilis
)
. Journal of Food Process Engineering 42:4.
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Ellen Caroline Silvério Vieira, Eliane Teixeira Mársico, Carlos Adam Conte-Junior, Clarissa Damiani, Anna Carolina Vilhena da Cruz Silva Canto, Maria Lucia Guerra Monteiro & Flávio Alves da Silva. (2018)
Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of
Arapaima gigas
. Journal of Food Processing and Preservation 42:11, pages e13820.
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Aiqing Ren, Siyi Pan, Weirong Li, Guobao Chen & Xu Duan. (2018) Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. Journal of Food Quality 2018, pages 1-7.
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Ya Su, Min Zhang, Zhongxiang Fang & Weiming Zhang. (2017) Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy. Food Research International 101, pages 188-197.
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Shashi K Pankaj & Kevin M Keener. (2017) A review and research trends in alternate frying technologies. Current Opinion in Food Science 16, pages 74-79.
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I. Albertos, A.B. Martin-Diana, I. Jaime, A.M. Diez & D. Rico. (2016) Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation. Innovative Food Science & Emerging Technologies 36, pages 336-342.
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Zhiying Wang, Kexin Chen, Jingru Chen, Hongbing Fan & Yongkang Luo. (2016) Effect of Sugar on the Changes in Quality of Lightly Salted Grass Carp (Ctenopharyngodon idellus) Fillets under Vacuum Packaging at 4°C. Journal of Food Protection 79:3, pages 468-476.
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