Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO<sub>2</sub> incubation. | J Food Sci Technol;55(6): 2068-2078, 2018 Jun. | MEDLINE

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Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO₂ incubation.

Carvalho, M J; Ruiz-Carrascal, J.

Affiliation

Carvalho MJ; 1Department of Applied Technologies and Sciences, Polytechnic Institute of Beja, Apartado 6155, 7800-295 Beja, Portugal.
Ruiz-Carrascal J; 2Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.

J Food Sci Technol ; 55(6): 2068-2078, 2018 Jun.

Article in En | MEDLINE | ID: mdl-29892107

Key words

Crispness; Deep fat-frying; Ethanol; Oven reheating; Tempura

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2018 Document type: Article Affiliation country: Portugal Country of publication: India

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2018 Document type: Article Affiliation country: Portugal Country of publication: India