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Kinetics of oil uptake during frying of potato slices: effect of pre-treatments
(ACADEMIC PRESS, 2006)
Effect of food surface roughness on oil uptake by deep-fat fried products
(ELSEVIER SCI LTD, 2010)
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
(ELSEVIER SCI LTD, 2010)
Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Uptake and removal of oil in water by means of gels
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Some changes in potato chips during frying observed by confocal laser scanning microscopy (CLSM)
(SAGE PUBLICATIONS LTD, 2002)
Confocal laser scanning microscopy (CLSM) was used in fluorescence mode for oil and cell wall detection, and in reflective mode to observe the surface morphology of potato chips. Oil distribution in chips fried at 170degreesC ...
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
(ELSEVIER, 2010)
Recent consumer trends towards healthier and low fat products have had a significant impact on the
snack industry. The objective of this study was to examine the most important quality parameters of vacuum
and atmospheric ...