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Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs
(Institution of Chemical Engineers, 2017)
Olive leaves extract (OLE) was microencapsulated with inulin (OLE-IN) by spray-drying using a central composite design. Oleuropein encapsulation efficiency and recovery values were over 87% in the OLE-IN microparticles ...
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 ...
Survival Of Resistant Starch During The Processing Of Atmospheric And Vacuum Fried Instant Noodles
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
(2016)
Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...
Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
(2016)
Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
(ELSEVIER, 2009)
The objective of this research was to study the effect of different processing conditions on physical and sensory properties of potato chips. Potato slices of Desiree and Panda varieties (diameter: 30 mm; thickness: 3 mm) ...
Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks
(KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2013)
Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks
(KOREAN SOCIETY OF FOOD SCIENCE AND TECHNOLOGY, 2013)