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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 ...
Reducing of fat uptake in cassava product during deep-fat frying
(Elsevier Sci LtdOxfordInglaterra, 2009)
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 ...
Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Deep-fat frying of meat products in palm olein
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Kinetics of crust color changes during deep-fat frying of impregnated french fries
(ELSEVIER SCIENCE LTD, 2002)
Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil
(Elsevier Sci LtdOxfordInglaterra, 2012)