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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 ...
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)
Reducing of fat uptake in cassava product during deep-fat frying
(Elsevier Sci LtdOxfordInglaterra, 2009)
Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil
(Elsevier Sci LtdOxfordInglaterra, 2012)
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 ...
Assessment of the quality of heated oils by differential scanning calorimetry
(AMER CHEMICAL SOC, 1998)
Differential scanning calorimetry (DSC) was used to follow changes in the thermal characteristics of commercial frying oils (sunflower seed, colza, and groundnut) during heating at 180 degrees C for up to 10 h. DSC tracings ...
Avaliação de gorduras vegetais utilizadas em fritura de mandioca palito congelada
(Universidade Tecnológica Federal do ParanáCampo MouraoDepartamento de Engenharia e Tecnologia de Alimentos, 2014-08-12)
Frying is a rapid boiling method, in which there is heat transfer oil for frying food, providing unique sensorial characteristics, aroma texture and flavor. Due to the action of water in the food, the high frying temperature ...