Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations

Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200 °C and time varying from 5 to 15 min were optimized using response surface methodology. A fact...

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Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Joshy, C. G., Ratheesh, G., Ninan, George, Ashok Kumar, K., Ravishankar, C. N.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2020
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Original Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7270418/
https://ncbi.nlm.nih.gov/pubmed/32549615
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04301-z
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