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Optimization of vacuum frying conditions of eggplant (Solanum melongena L.) slices by response surface methodology.

Torres Riffo, José David; Alvis Bermúdez, Armando; Montero Castillo, Piedad Margarita; Tirado, Diego F. (2017)

Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs

Urzúa, Catalina; Prado González, Estefanía; Dueik, Verónica; Bouchon, Pedro; Giménez, Begoña; Robert Canales, Paz (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 ...

In vivo study on the slow release of glucose in vacuum fried matrices

Contardo Hernández Ingrid Macarena; Villalón, Manuel J.; Bouchon Aguirre, Pedro Alejandro (2018)

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

Dueik, V.; Robert Canales, Paz; Bouchon, P. (ELSEVIER, 2010)

Recent consumer trends towards healthier and low fat products have had a significant impact on the snack industry. The objective of this study was to examine the most important quality parameters of vacuum and atmospheric ...

DESIGNING NEW FOOD MICROSTRUCTURES FOR FRYING AND VACUUM FRYING.

Pontificia Universidad Católica de Chile (2007)

DESIGNING NEW FOOD MICROSTRUCTURES FOR FRYING AND VACUUM FRYING.

Autor desconocido (2010)

Starch origin effect in formulated fried products for gluten & starch matrices fried under atmospheric and vacuum conditions

BOUCHON AGUIRRE, PEDRO; ECOLE DOCTORALE ABIES AGROPARISTECH (2010)

Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks

Autor desconocido (SPRINGER, 2013)

Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

Sobukola, O.; Dueik González, Verónica Paula; Bouchon Aguirre, Pedro Alejandro (2013)

Survival Of Resistant Starch During The Processing Of Atmospheric And Vacuum Fried Instant Noodles

Vernaza; Maria Gabriela; Chang; Yoon Kil (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)

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Optimization of vacuum frying conditions of eggplant (Solanum melongena L.) slices by response surface methodology.

Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs

In vivo study on the slow release of glucose in vacuum fried matrices

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

DESIGNING NEW FOOD MICROSTRUCTURES FOR FRYING AND VACUUM FRYING.

DESIGNING NEW FOOD MICROSTRUCTURES FOR FRYING AND VACUUM FRYING.

Starch origin effect in formulated fried products for gluten & starch matrices fried under atmospheric and vacuum conditions

Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks

Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

Survival Of Resistant Starch During The Processing Of Atmospheric And Vacuum Fried Instant Noodles