Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid

European Food Research and Technology

Volumn 216, Issue 4, 2003, Pages 297-302

  Llorca, Empar ^a   Hernando, Isabel ^a   Pérez Munuera, Isabel ^a   Quiles, Amparo ^a   Fiszman, Susana M ^b   Lluch, M Ángeles ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Batter formulation; Deep fat frying; Fat degradation; Frozen squid; Scanning electron microscopy

Indexed keywords

DEGRADATION; FOOD PROCESSING; FREEZING; HYDROLYSIS; LIPIDS; OILS AND FATS; OXIDATION; SCANNING ELECTRON MICROSCOPY;

BATTER FORMATION; DEEP FAT FRYING; FAT DEGRADATION; FROZEN SQUIDS;

MEATS;

CEPHALOPODA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 1542393387     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0660-5     Document Type: Article

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