Optimization of the Frying Process for Maximizing Crispiness of Scallop (

Sun-Young Park, Sang-In Kang, Jin Kim, Young-Hyun An, Ga-Bin Lee, Si-Hyeong Park, Jung-Suck Lee

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Sun-Young ParkDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.

Sang-In KangDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.ORCID 0000-0003-4577-9364

Jin KimDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.

Young-Hyun AnDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.

Ga-Bin LeeDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.

Si-Hyeong ParkDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.

Jung-Suck LeeDepartment of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea.

Funding

Korea Institute of Marine Science & Technology Promotion 20220337

6 · The paper itself

Abstract

Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for shellfish products remains limited. This study aimed to optimize the process for developing a healthy, crispy snack that retains the original shape of the Yesso scallop (

Indexed as

crispy snackoptimizedPatinopecten yessoensisscallopstemperaturetimevacuum low-temperature frying

Identifiers

PMID39767032

DOI10.3390/foods13244091

PMCPMC11675314

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.