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Effect of Breading on the Fatty Acid Amount and Absorption of Frying Oil by Deep-fried Foods.

机译：面包纤维对油炸食品脂肪酸量的影响和煎炸油的吸收。

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Sumi Sugiyama; Eiko Kawamoto; Emi Hatakeyama;
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年度 2002
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1. Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture [J] . E. Mah, R.G. Brannan Journal of Food Science . 2009,第1期

机译：使用乳清蛋白分离物作为面包后浸蘸来减少油炸，殴打和面包屑的鸡肉馅饼中的油吸收：对风味，颜色和质地的影响
2. Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips [J] . Chaiwut Gamonpilas, Waranit Pongjaruvat, Pawadee Methacanon, Journal of food engineering . 2013,第2期

机译：交联木薯淀粉对油炸面包屑鸡条面糊粘度和吸油率的影响
3. Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran [J] . International Journal of Bio-Inorganic Hybrid Nanomaterials . 2018,第1期

机译：伊朗某些植物油，煎炸油和动植物脂肪中反式脂肪酸含量的测定和比较
4. Analysis of Spectral Identifier of Fatty Acid Functional Group of Packaging Frying Oil and Bulk Frying Oil and Effect of Repeated Heating Using FTIR (Fourier Transform Infra Red) Spectroscopy [C] . Vinda Dwi Dini Putri, Ir. Aulia M. T. Nasution International seminar on photonics, optics, and its applications . 2016

机译：包装油炸油和散装油炸油中脂肪酸官能团的光谱标识符分析和傅立叶变换红外光谱（FTIR）对反复加热的影响
5. Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil. [D] . Brannon, Laura Ellen. 2005

机译：通过混合氢化大豆油和玉米油减少炸薯条中的反式脂肪酸。
6. The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR MRI and SEM [O] . Dan Yang, Gangcheng Wu, Peiyan Li, 2020

机译：LF-NMRMRI和SEM分析脂肪酸组成对炸土豆条吸油性能和表面形态的影响
7. Absorption Rate of Frying Oil by Breaded Deep-fried Foods for Standardization in a Dietary Survey [O] . Keiko Nawata, Masao Takeshita, Hiromi Ishida 2005

机译：饮食调查中面包屑油炸食品的煎炸食品吸收率

Effect of Breading on the Fatty Acid Amount and Absorption of Frying Oil by Deep-fried Foods.

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