Quality enhancement of batter-coated oysters via low temperature vacuum frying technique and machine learning-based prediction models for shelf life and quality dynamics

Junbo Chu; Simin Zhang; Bo Liu; Xiuping Dong; Songyi Lin

doi:10.1016/j.foodchem.2025.145496

Quality enhancement of batter-coated oysters via low temperature vacuum frying technique and machine learning-based prediction models for shelf life and quality dynamics

Junbo Chu(Dalian Polytechnic University), Simin Zhang(Jinan University), Bo Liu(First People’s Hospital of Jingmen), Xiuping Dong(Dalian Polytechnic University), Songyi Lin(Dalian Polytechnic University)

Food Chemistry

July 15, 2025

10.1016/j.foodchem.2025.145496

Cited by 3

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Quality enhancement of batter-coated oysters via low temperature vacuum frying technique and machine learning-based prediction models for shelf life and quality dynamics

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