Buscar
Mostrando ítems 1-10 de 378
Oil absorption during frying of frozen parfried potatoes
(INST FOOD TECHNOLOGISTS, 2000)
A tracer method was used to assess the uptake of oil by commercial frozen parfried potatoes fried (180 degrees C, 150 s) in colza oil (CO) involving a short post-frying immersion in hot coconut fat (CF), CO and CF were ...
Edible coatings from cellulose derivatives to reduce oil uptake in fried products
(Elsevier, 2002-12)
Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC coatings were more effective in reducing oil uptake ...
Comparison of the deep frying process in coated and uncoated dough systems.
(Elsevier, 2008-02)
The effect of an edible methylcellulose coating to reduce oil uptake during frying was analyzed on a dough system. The oil uptake reduction was 30% for coated dough discs compared to uncoated ones; the coating neither ...
Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
(AMER CHEMICAL SOC, 2012)
Furan, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study ...
Oil uptake and texture development in fried potato slices
(ELSEVIER SCIENCE LTD, 2005)
Effect of pre-drying on texture and oil uptake of potato chips
(ACADEMIC PRESS, 2005)
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
(ACADEMIC PRESS, 2009)
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
(ELSEVIER SCI LTD, 2010)
Effect of food surface roughness on oil uptake by deep-fat fried products
(ELSEVIER SCI LTD, 2010)