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Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
(CHIRIOTTI EDITORI, 2008)
The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible ...
Contamination Of Fried Foods By 3-monochloropropane-1,2-diol Fatty Acid Esters During Frying
(SpringerNew York, 2017)
Comparative assessment of algal oil with other vegetable oils for deep frying
(Elsevier, 2018-04)
Algae is an emerging source of vegetable oil. In this study, a comparative assessment of algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried for four consecutive days in each of ...
Cinética de pérdida de agua y ganancia de aceite de snacks fritos de mandiocaKinetics of water loss and oil absorption of fried cassava snacks
(Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Secretaria de Investigación y Posgrado, 2018-08-23)
El objetivo de este estudio fue determinar la cinética de pérdida de agua y ganancia de aceite durante el proceso de fritura por inmersión profunda de snacks preparados con puré de mandioca y evaluar los efectos de los ...
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crispsFOOD CHEMISTRY
(ELSEVIER SCI LTD, 2016)
Oil uptake and texture development in fried potato slicesJOURNAL OF FOOD ENGINEERINGJ FOOD ENG
(ELSEVIER SCIENCE LTD, 2017)