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Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector
(Instituto de la Grasa, 1999)
The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became ...
Benzo(a)pyrene in Brazilian vegetable oils
(Taylor & Francis LtdLondonInglaterra, 1996)
Avaliação de gorduras vegetais utilizadas em fritura de mandioca palito congelada
(Universidade Tecnológica Federal do ParanáCampo MouraoDepartamento de Engenharia e Tecnologia de Alimentos, 2014-08-12)
Frying is a rapid boiling method, in which there is heat transfer oil for frying food, providing unique sensorial characteristics, aroma texture and flavor. Due to the action of water in the food, the high frying temperature ...
Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods
(Elsevier, 2021-08)
In this work, the effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials used for food coating applications was studied. Full-fat and low-fat formulations with 0, 3, 6, and ...
Fatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
(Bentham Science Publ LtdSharjah, 2016)
Hard Fats Improve Technological Properties Of Palm Oil For Applications In Fat-based Products
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Effects of low fat and babassu fat diets on nutritional status in obstructive cholestasis in young rats
(Sociedade Brasileira para o Desenvolvimento da Pesquisa em Cirurgia, 2014)
Fatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
(BENTHAM SCIENCE PUBL LTDSHARJAH, 2016)
Determination of the oxidative stability of biodiesel using near infrared emission spectroscopy
(Elsevier Sci LtdOxfordInglaterra, 2014)