Se estudió a escala de laboratorio, el deterioro de aceite de soja parcialmente hidrogenado, en la fritura en profundidad de un alimento cárnico milanesas, para evaluar su comportamiento en relación a las disposiciones del ...

Frying is one of the most popular processes for food prepation. In addition to promoting speed and agility in cooking, a significant gain is linked to sensory properties conferred, such as flavor, appearance, texture, and ...

Óleos compostos são definidos como a junção de dois ou mais tipos de óleos que podem conferir melhorias nas características nutricionais e físico-químicas, além de aumentar a diversidade de ácidos graxos presentes. Os óleos ...

The goal of this study is to investigate the Fractal as well as Fry analysis which is implemented as complementary methods to evaluate their efficiency as regional exploration tools. The disadvantage of 'Box-counting' ...

Neck disorders can cause pain and disabling conditions in an individual and result in dysfunctions in the components proposed by the International Classification of Functioning, Disability and Health (ICF). It is important ...