kw.\*:("Freimiento lleno aceite")
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Enhancement of shortening stability by incorporation of butteroil = Amélioration, par incorporation d'huile de beurre, de la stabilité des shorteningsWHILHEM, C. L; HEYDON, J; WHITEMAN, R et al.Journal of food science. 1988, Vol 53, Num 6, pp 1838-1853, issn 0022-1147, 3 p.Article
Deep-fat frying of plantain (Musa paradisiaca L.). I. Characterization of control parametersDIAZ, A; TOTTE, A; GIROUX, F et al.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 5-6, pp 489-497, issn 0023-6438Article
Effects of frying parameters on physical changes of tapioca chips during deep-fat fryingVASANTI NAIR, C. K; SEOW, C. C; SULEBELE, G. A et al.International journal of food science & technology. 1996, Vol 31, Num 3, pp 249-256, issn 0950-5423Article
Quality control in deep-fat frying operationsJACOBSON, G. A.Food technology (Chicago). 1991, Vol 45, Num 2, pp 72-74, issn 0015-6639Article
Effectiveness of dimethylpolysiloxane during deep fryingMARQUEZ-RUIZ, Gloria; VELASCO, Joaquin; DOBARGANES, M. Carmen et al.European journal of lipid science and technology (Print). 2004, Vol 106, Num 11, pp 752-758, issn 1438-7697, 7 p.Conference Paper
Rôle de l'huile d'olive dans la préparation des aliments = Olive oil uses in foodVARELA, G.Revue française des corps gras. 1988, Vol 35, Num 5, pp 215-222, issn 0035-3000Conference Paper
Oil options : For deep-fat fryingTIFFANY, Tom.Food technology (Chicago). 2007, Vol 61, Num 7, issn 0015-6639, 46-56 [7 p.]Article
Standards for fats and oils = Principes de base concernant les huiles et graissesLAWSON, H. W.1985, 235 p., isbn 0-87055-467-0Book
Untersuchungen zur verminderung des fettverderbs thermisch belasteter fritierfette bei der herstellung von backwaren = Investigations for the reduction of fat deterioration of thermal treated frying fats with the production of baked productsKURTH, Elke; LEHRACK, Annette.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 4, pp 237-245, issn 0367-4177Article
VitaminsRUIZ-ROSO, B.Grasas y aceites (Sevilla). 1998, Vol 49, Num 3-4, pp 347-351, issn 0017-3495Conference Paper
Total frying-use time effects on soybean-oil deterioration and on tortilla chip qualityTSENG, Y.-C; MOREIRA, R; SUN, X et al.International journal of food science & technology. 1996, Vol 31, Num 3, pp 287-294, issn 0950-5423Article
Oil uptake during deep-fat frying: factors and mechanismSAGUY, I. S; PINTHUS, E. J.Food technology (Chicago). 1995, Vol 49, Num 4, pp 142-145, issn 0015-6639, 152 [5 p.]Article
The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditionsMORALES, F. J; ARRIBAS-LORENZO, G.Food chemistry. 2008, Vol 109, Num 2, pp 421-425, issn 0308-8146, 5 p.Article
Continuous measurement of convective heat flux during deep-frying: validation and application to inverse modelingVITRAC, Olivier; TRYSTRAM, Gilles; RAOULT-WACK, Anne-Lucie et al.Journal of food engineering. 2003, Vol 60, Num 2, pp 111-124, issn 0260-8774, 14 p.Article
Mechanism and reduction of fat uptake in deep-fat fried foodsMELLEMA, M.Trends in food science & technology (Regular ed.). 2003, Vol 14, Num 9, pp 364-373, issn 0924-2244, 10 p.Article
Determination of polymerized triglycerides content in deep-frying fats and oilsGERTZ, C.European journal of lipid science and technology (Print). 2001, Vol 103, Num 2, pp 114-116, issn 1438-7697Article
Deep-fat frying of food: Heat and mass transfer, transformations and reactions inside the frying materialVITRAC, Olivier; TRYSTRAM, Gilles; RAOULT-WACK, Anne-Lucie et al.European journal of lipid science and technology (Print). 2000, Vol 102, Num 8-9, pp 529-538, issn 1438-7697Conference Paper
Key odorants of French friesWAGNER, R. K; GROSCH, W.Journal of the American Oil Chemists' Society. 1998, Vol 75, Num 10, pp 1385-1392, issn 0003-021XArticle
Storage stability of deep-fried shallot flavoringCHYAU, C.-C; LIN, Y.-C; MAU, J.-L et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 8, pp 3211-3215, issn 0021-8561Article
Elektro-Friteusen von 2 bis 180 kW für den gewerblichen Gebrauch = Electric deep-fat-loyer (2 to 180 kw) for commercial useKLAUK, B.ETA. Elektrowärme im technischen Ausbau. 1991, Vol 49, Num 3, pp A120-A124, issn 0174-6189Article
Cross-linking of wheat starch improves the crispness of deep-fried battered foodPRIMO-MARTIN, C.Food hydrocolloids. 2012, Vol 28, Num 1, pp 53-58, issn 0268-005X, 6 p.Article
Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy propertiesPRIMO-MARTIN, C; SANZ, T; STERINGA, D. W et al.Food hydrocolloids. 2010, Vol 24, Num 8, pp 702-708, issn 0268-005X, 7 p.Article
Comparison between atmospheric and vacuum frying of apple slicesMARISCAL, M; BOUCHON, P.Food chemistry. 2008, Vol 107, Num 4, pp 1561-1569, issn 0308-8146, 9 p.Article
Volatile compounds formed from thermal interaction of 2,4-decadienal with cysteine and glutathione = Les composés volatils formés après interaction thermique du décadiénal-2,4 avec la cystéine et le glutathionZHANG, Y; HO, C. T.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 1016-1020, issn 0021-8561Article
Texture prediction during deep frying: A mechanistic approachTHUSSU, Shruti; DATTA, Ashim K.Journal of food engineering. 2012, Vol 108, Num 1, pp 111-121, issn 0260-8774, 11 p.Article