Buscar
Mostrando ítems 1-10 de 70
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(Taylor & Francis, 2017-12)
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and ...
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(2017)
In this study, the effects of two garlic-flavouring processes on quality
parameters and the organosulphur compound profile were investigated.
The results showed that the addition of fresh garlic increased acidity ...
An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2021-01-01)
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called ...
Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
(Sociedade Brasileira de Zootecnia, 2012)
Economic analysis of rosemary, fennel and anise essential oils obtained by supercritical fluid extraction
(John Wiley & Sons LtdChichesterInglaterra, 2007)
MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT
(CHIRIOTTI EDITORI, 2011)
This study examines the effects of partially or completely replacing pork backfat with soybean oil in mortadella production. Mortadella sausages of various formulations showed no differences (P > 0.05) in any of the ...
Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage Fritura industrial de patatas crisps, influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa dura
(Instituto de la Grasa, 2001)
Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40°C in oven, and a -23°C as a ...
Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
(Wiley-blackwellHobokenEUA, 2013)