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Reduction of acrylamide formation in potato slices during frying
(2004)
Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...
Color kinetics and acrylamide formation in NaCl soaked potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing ...
Oil distribution in potato slices during frying
(ELSEVIER SCI LTD, 2008-07)
The objective of this research was to study the kinetics of oil absorption and distribution in the structure of potato slices during frying,
considering the effects of three oil temperatures and a blanching pre-treatment. ...
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
(ELSEVIER, 2009)
The objective of this research was to study the effect of different processing conditions on physical and sensory properties of potato chips. Potato slices of Desiree and Panda varieties (diameter: 30 mm; thickness: 3 mm) ...
Soaking in a NaCl solution produce paler potato chips
(ELSEVIER, 2007)
Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis.
Sweet Potato Variability in Boiled Slices and Fried ChipsTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1984)
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 ...
Color development and acrylamide content of pre-dried potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive ...
Reduction of acrylamide formation in potato slices during frying
(ACADEMIC PRESS, 2004)
Oil uptake and texture development in fried potato slices
(ELSEVIER SCIENCE LTD, 2005)