Industrial frying process

Industrial frying process

Guardado en:

Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Rosell, J.B.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 49, no. 3-4 (1998), p. 282-295
Materias:	Alimentos Fritura Procesamiento Industria alimentaria Aceites Almacenamiento Transporte
Publicación relacionada:	Contenido en: Grasas y Aceites

Ejemplares similares

Substrate influence on the frying process
por: Pokorný, J.

"Security" in industrial frying processes
por: Kochhar, S. P.

Optimization of frying process in food safety
por: Quaglia, G.

Advances in predictive modeling in food frying and cooking processes
por: SINGH, R.P

Influence of the frying process on the real fat intake
por: Varela, G.

Geography and history of the frying process
por: Morton, I.D.

Physical-chemical aspects of the frying process
por: Fedeli, E.

Frying process in the relation fat/degenerative diseases
por: Varela, G.

Volatile components of the frying process
por: Nawar, W.W.

Quality control during repeated fryings
por: Cuesta, C.

Frying temperatures and minor constituents of oils and fats
por: Boskou, Dimitros

Comparison of monounsaturated and polyunsaturated oils in continuous frying
por: Pantzaris, T. P.

The formation of new compounds
por: Gasparoli, A.

Effect of phenolic extracts on trans fatty acid formation during frying
por: Gamel, T. H.

Des friteuses encore plus perfomantes
por: Gattegno, Isabelle

Vitamins
por: Ruiz-Roso, Baltasar

Effects of blanching conditions on the mechanical properties of french fry strips
por: Agblor, A.

Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark
por: Chung, Jiesang

Comparative study of frying to other cooking techniques influence on the nutritive value
por: Bognár, A.

Development and experimental validation of a frying model to estimate acrylamide levels in french fries
por: Palazoglu, T. K.

Potato chip quality and frying oil stability of high oleic acid soybean oil
por: Warner, Kathleen

Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract

Food processing operations : their management, machines materials, and methods. volume three.
por: Joslyn, Maynard A.
Publicado: (c1964.)

A different perspective to study the effect of freeze, air and osmotic drying on oil absorption during potato frying
por: Moreno, M. C.

Impact of fried foods on macronutrient intake, with special reference to fat and protein
por: Henry, C. J. K.

Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying
por: Tsaknis, John

Regulation of used frying fats and validity of quick tests for discarding the fats
por: Dobarganes, M. C.

Fat deterioration in deep fat frying of "french fries" potatoes at restaurant and food shop sector
por: Masson, L.

Legal implications of risk assessments in food processing operations
por: SILVERMAN, Richard S.

Freir con aceite de oliva

Influência dos tipos de âoleos e tempos de fritura na perda de umidade e absorçâo de oleo em batatas fritas
por: Jorge, Neuza

Model system for aseptic processing of particulate foods using peroxidase
por: BHAMIDIPATI, S.

¿Qué sucede cuando se fríen los alimentos?
por: Koppmann, Mariana

Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip effect on lipid and moisture content
por: Mah, E.

Uso de los aceites y las grasas en snacks
por: Gebhardt, Bob

Estabilidade de melâo processado por desidrataçâo osmâotica seguida de fritura
por: Lima, Janice Ribeiro

Minerais
por: Vaquero, M.P.

Calidad de los aceites utilizados en fritura de algunos restaurantes uruguayos
por: Pinchak, Yenny

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products
por: Brownmiller, C.

La herramienta natural en la industria alimentaria
por: Ashie, Isaac