Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil
Ya Su, Jiayue Gao, Ying Chen, Bimal Chitrakar, Jianlin Li, Tiesong Zheng
Topics & Concepts
ChemistryInfraredFood scienceMoistureAcid valueInfrared spectroscopyFlavonoidOrganic chemistryBiochemistryAntioxidantOpticsPhysicsEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis