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Textural characterization and kinetics of potato strips during frying
(WILEY, 2001)
A single puncture test (SPT) system was designed to determine textural changes in potato strips in situ during frying at 160, 175, and 190 degreesC. Puncture force changed drastically with time and depth in the strip during ...
Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs
(Institution of Chemical Engineers, 2017)
Olive leaves extract (OLE) was microencapsulated with inulin (OLE-IN) by spray-drying using a central composite design. Oleuropein encapsulation efficiency and recovery values were over 87% in the OLE-IN microparticles ...
Frying of Potatoes: Physical, Chemical, and Microstructural Changes
(TAYLOR & FRANCIS INC, 2012)
Frying is one of the oldest unit operations and is used not only in industry but also at home. The most commonly fried vegetable is potato, for important commercial products such as potato chips, par-fried potatoes, and ...
Avaliação do óleo de soja submetido ao processo de fritura de alimentos diversos
(Universidade Federal de Lavras (UFLA), 2005-09-01)
The main objective of this study was to evaluate the degree of degradation of the soybean oil used in frying processes. The quality of the oil during the frying process was evaluated by means of physical-chemical analyses, ...
Avaliação do óleo de soja submetido ao processo de fritura de alimentos diversos
(Universidade Federal de Lavras (UFLA), 2005-09-01)
The main objective of this study was to evaluate the degree of degradation of the soybean oil used in frying processes. The quality of the oil during the frying process was evaluated by means of physical-chemical analyses, ...
Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Survival Of Resistant Starch During The Processing Of Atmospheric And Vacuum Fried Instant Noodles
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
The drying of sewage sludge by immersion frying
(Brazilian Soc Chemical EngSao PauloBrasil, 2005)
Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Avaliação do óleo de soja submetido ao processo de fritura de alimentos diversos
(Universidade Federal de Lavras (UFLA), 2014)