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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 ...
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 ...
Limpness of fried potato slabs during post-frying period
(WILEY, 2005)
The rupture stress (RS) of fried potato slices (1.60 mm thick) and of the crust of fried potato slabs (FPS) having lengths of 60 mm and sides of 8, 10 and 12 mm, was determined during the post-frying period by a puncture ...
Determination of oil in fried potato products by differential scanning calorimetry
(AMER CHEMICAL SOC, 1997)
Differential scanning calorimetry (DSC) was used to determine the oil uptake of commercial frozen par-fried potatoes after frying at 180 degrees C in colza/soybean oil. The enthalpy and temperature range of the crystallization ...
Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
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 ...