Microwave processing technology for food safety and quality: A review
TP Nguyen, S Songsermpong - Agriculture and Natural Resources, 2022 - li01.tci-thaijo.org
Microwave processing is a novel heating method which has been applied in the industrial
and agricultural sectors, especially in the food industry. The use of microwave heating …
and agricultural sectors, especially in the food industry. The use of microwave heating …
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
H Kantrong, S Klongdee, S Jantapirak… - Journal of Food Science …, 2022 - Springer
This work aimed to investigate the effects of extrusion temperature (100 105 and 110° C)
and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190° …
and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190° …
Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology
ST Wang, HTV Lin, YJ Syu… - Food Science & Nutrition, 2024 - Wiley Online Library
Fried pork rind, a processed pork by‐product, is popular as a snack globally, prized for its
distinctive flavor and crisp texture achieved through frying. Although various studies have …
distinctive flavor and crisp texture achieved through frying. Although various studies have …
Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying
HTV Lin, DS Chan, YH Huang, WC Sung - Foods, 2021 - mdpi.com
The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content
and maintain their texture and taste. Different frying methods such as microwave-assisted …
and maintain their texture and taste. Different frying methods such as microwave-assisted …
Production method and optimization of puffing tofu skin snack using home microwave oven
R Sompong, S Songsermpong - Agriculture and Natural Resources, 2022 - li01.tci-thaijo.org
Importance of the work: The microwave puffing method can produce a non-fried tofu skin
snack to replace the fried snack. Objectives: To investigate the production method and …
snack to replace the fried snack. Objectives: To investigate the production method and …
การ พัฒนา ผลิตภัณฑ์ แคบหมู ปรุง รส เพื่อ สุขภาพ
J Burakorn, P Pinthong, M Aimkaew - KKU Science Journal, 2021 - ph01.tci-thaijo.org
Pork rind is a popular dish eaten in Thailand which is produced by frying pork skin to make it
crispy and then seasoning. Fried food contains reused oil causing diseases such as heart …
crispy and then seasoning. Fried food contains reused oil causing diseases such as heart …