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A RAPID FAT TEST FOR FRIED PLANTAIN PRODUCTSA RAPID FAT TEST FOR FRIED PLANTAIN PRODUCTS
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1974)
Chapter 5 Understanding Oil Absorption During Deep-Fat Frying
(2009)
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product ...
Evaluation of quality of argentinean sunflower oil used in high-moisture food frying
(Indian Society for Education and Environment, 2018-06)
Objective: To make evaluation of quality of Argentinean sunflower oil used in high-moisture food frying through parameters indicators of oil deterioration. Methods: The results were obtained after studying the effect of ...
Composition, stability and acceptability of different vegetable oils used for frying peanuts
(Wiley Blackwell Publishing, Inc, 2008-02)
The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was ...
Nutrition in tomato (Solanum lycopersicum L) as affected by light: Revealing a new role of phytochrome A
(2016-03-01)
The far red light insensitive (fri) mutant of tomato, which is phytochrome A (phyA) deficient, displays some characteristics that have recently indicated important functions of this photoreceptor in water relations. With ...
Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value
(2021-06)
Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and nutritional quality compared to traditional fried snacks. Vacuum frying of a carotenoid-rich fruit (red-fleshed papaya) was performed ...
Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials
(Inst Grasa Sus DerivadosSevilleEspanha, 2007)
Comparativo entre gordura hidrogenada de soja e oleína de palma durante processo de fritura em escala industrial
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2020-12-17)
Continuous immersion frying is an industrial food preparation process that takes place in oil or fat under high temperature. This cooking process has advantages for its speed, feasibility and develops pleasant sensory ...