Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step

Food Hydrocolloids

Volumn 19, Issue 2, 2005, Pages 297-302

  Llorca, Empar ^a   Hernando, Isabel ^a   Pérez Munuera, Isabel ^a   Quiles, Amparo ^a   Larrea, Virginia ^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

Coating; Methylcellulose; Microstructure; Pre frying

Indexed keywords

COATINGS; MOLLUSCS; SCANNING ELECTRON MICROSCOPY; SHELLFISH; WATER;

COATED PRODUCTS; CRYO-SCANNING ELECTRON MICROSCOPY; HOT WATER; INNOVATIVE PROCESS; METHYLCELLULOSE; MICRO-STRUCTURAL; PATENTED PROCESS; PRE-FRYING; SQUID RINGS; WATER BATHS;

MICROSTRUCTURE;

CELLULOSE;

ARTICLE; COATED PARTICLE; ELIMINATION REACTION; FAT CONTENT; FOOD COATING; FOOD PROCESSING; FRYING; HEAT TREATMENT; MICROWAVE COOKING; NUTRIENT CONTENT; PATENT; SCANNING ELECTRON MICROSCOPY; SQUID;

CEPHALOPODA;

EID: 8644280470     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.07.002     Document Type: Article

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