Influence of key component interactions in flour on the quality of fried flour products
Sign Up to like & getrecommendations! Published in 2024 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2024.2361838
Abstract: Abstract In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role… read more here.
Keywords: quality; food; quality fried; fried flour ... See more keywords
Utilization of plant extracts to control the safety and quality of fried foods-A review.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13148
Abstract: Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl… read more here.
Keywords: safety; safety quality; quality fried; plant extracts ... See more keywords