Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics
J Chu, S Lin, B Fu, X Meng, J Qiang, S Zhang - Food Chemistry, 2024 - Elsevier
Fried oyster is a popular aquatic food product in East Asia, but nutrient loss during thermal
processing become a significant concern. The goal of this research was to examine the …
processing become a significant concern. The goal of this research was to examine the …
Effect of vacuum frying on the structure and bioactivity of proanthocyanidins in Chinese quince (Chaenomeles sinensis Koehne) fruit
Y Lou, X Fang, ZC Yang, JL Fei, YR Feng, Z Qin… - Food Chemistry, 2025 - Elsevier
The consumption of Chinese quince is hindered by the lack of suitable processing method.
Vacuum-frying technology, as an efficient processing method, can help address this issue …
Vacuum-frying technology, as an efficient processing method, can help address this issue …
Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure-cooked milkfish broth by-products on nutritive, physical, texture …
E Mindarwati, BB Sedayu… - … Journal of Food …, 2024 - academic.oup.com
The liquid by-products obtained from the fisheries industry are usually discarded after
primary processing. In this study, by-products of pressure-cooked milkfish broth were utilised …
primary processing. In this study, by-products of pressure-cooked milkfish broth were utilised …