-
1
-
-
55849084474
-
otros cuatro autores
-
y, Zootec. Trop
-
Acurero, G. y otros cuatro autores; Determinación de los coeficientes de digestibilidad in vivo de las harinas de batata, yuca y sorgo en cerdos, Zootec. Trop: 9(2), 145-163 (1991).
-
(1991)
Determinación de los coeficientes de digestibilidad in vivo de las harinas de batata, yuca y sorgo en cerdos
, vol.9
, Issue.2
, pp. 145-163
-
-
Acurero, G.1
-
2
-
-
21044453338
-
Functionality of Batters Containing Different Starch Types for Deep-fat Frying of Chicken Nuggets
-
Altunakar, B., S. Sahin. y G. Sumnu; Functionality of Batters Containing Different Starch Types for Deep-fat Frying of Chicken Nuggets. Eur. Food Resear. Technol.: 218 (2), 318-322 (2004).
-
(2004)
Eur. Food Resear. Technol
, vol.218
, Issue.2
, pp. 318-322
-
-
Altunakar, B.1
Sahin, S.2
Sumnu, G.3
-
3
-
-
0041311591
-
Comparative oil uptake by potato chips during frying under Different conditions
-
Berry, S., A. Sehgal. y C. Kalra; Comparative oil uptake by potato chips during frying under Different conditions, J. Food Sci. Technol: 36 (2), 519-521 (1999).
-
(1999)
J. Food Sci. Technol
, vol.36
, Issue.2
, pp. 519-521
-
-
Berry, S.1
Sehgal, A.2
Kalra, C.3
-
4
-
-
34247593079
-
Use of palm oil for frying in comparison with other high-stability oils
-
Bertrand, M.; Use of palm oil for frying in comparison with other high-stability oils, Eur. J. Lipid Sci. Technol.: 109 (4), 400 - 409 (2007).
-
(2007)
Eur. J. Lipid Sci. Technol
, vol.109
, Issue.4
, pp. 400-409
-
-
Bertrand, M.1
-
5
-
-
33645298188
-
Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils
-
Bertrand, M.; Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils, Eur. J. Lipid Sci. Technol.: 108 (3), 200 -211 (2006).
-
(2006)
Eur. J. Lipid Sci. Technol
, vol.108
, Issue.3
, pp. 200-211
-
-
Bertrand, M.1
-
6
-
-
55849147452
-
In edible oil fat products: Products and application technology. Frying technology
-
New York, USA
-
ed by John Wiley (3), 429-481. New York, USA (1992).
-
(1992)
ed by John Wiley
, pp. 429-481
-
-
Blumenthal, M.M.1
-
7
-
-
20744459785
-
Multivariate Determination of Free Fatty Acids and Moisture in Fish Oils by Partial Leastsquares Regression and Near-infrared Spectroscopy
-
Cozzolino, D., I. Murray., A. Chree. y J.R. Scaife; Multivariate Determination of Free Fatty Acids and Moisture in Fish Oils by Partial Leastsquares Regression and Near-infrared Spectroscopy. Food Sci. Techn.: 38 (8), 821-828 (2005).
-
(2005)
Food Sci. Techn
, vol.38
, Issue.8
, pp. 821-828
-
-
Cozzolino, D.1
Murray, I.2
Chree, A.3
Scaife, J.R.4
-
8
-
-
34047159479
-
-
De Marco, E. y otros cinco autores; Frying performance of a sunflower/palm oil blend in comparison with pure palm oil. Eur. J. Lipid Sci. Technol. 109 (3), 237-246 (2007).
-
De Marco, E. y otros cinco autores; Frying performance of a sunflower/palm oil blend in comparison with pure palm oil. Eur. J. Lipid Sci. Technol. 109 (3), 237-246 (2007).
-
-
-
-
9
-
-
84878531575
-
-
Food processing technology: principles and practice, by Cambridge, p, Woodhead, England 2000
-
Fellows, P.; Frying technology, In: Food processing technology: principles and practice, by Cambridge, p. 355-360. Woodhead, England (2000).
-
Frying technology
, pp. 355-360
-
-
Fellows, P.1
-
10
-
-
33847081655
-
Acrylamide formation is prevented by divalent cations during the Maillard reaction
-
Gökmen, V. y H.Z. Şenyuva; Acrylamide formation is prevented by divalent cations during the Maillard reaction, Food Chemistry: 103 (1), 196-203 (2007).
-
(2007)
Food Chemistry
, vol.103
, Issue.1
, pp. 196-203
-
-
Gökmen, V.1
Şenyuva, H.Z.2
-
11
-
-
33745640782
-
Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel texture
-
Jinsong, B., S. Shen., M. Sun. y H. Corke; Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture, Starch/Stärke: 58(6), 259-267 (2006).
-
(2006)
Starch/Stärke
, vol.58
, Issue.6
, pp. 259-267
-
-
Jinsong, B.1
Shen, S.2
Sun, M.3
Corke, H.4
-
13
-
-
0035532402
-
-
Lima, I. y P. Singh; Mechanical properties of a fried crust. J. of Tex. Studies: 32 (1), 31-40 (2001).
-
Lima, I. y P. Singh; Mechanical properties of a fried crust. J. of Tex. Studies: 32 (1), 31-40 (2001).
-
-
-
-
16
-
-
0029290943
-
Deep-fat frying of tortilla chips: An engineering approach
-
Moreira, R.G., J. Palau. y X. Sun; Deep-fat frying of tortilla chips: an engineering approach. Food Technology: 49 (4), 146-150 (1995).
-
(1995)
Food Technology
, vol.49
, Issue.4
, pp. 146-150
-
-
Moreira, R.G.1
Palau, J.2
Sun, X.3
-
18
-
-
55849148229
-
Evaluación nutricional de hojuelas fritas y estudio de la digestibilidad del almidón del plátano verde (Musa spp.)
-
Pacheco, E.D.; Evaluación nutricional de hojuelas fritas y estudio de la digestibilidad del almidón del plátano verde (Musa spp.), Rev. Fac. Agron. (Maracay): 28 (2), 175-183 (2002).
-
(2002)
Rev. Fac. Agron. (Maracay)
, vol.28
, Issue.2
, pp. 175-183
-
-
Pacheco, E.D.1
-
19
-
-
33748433517
-
Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries
-
Ramadan, R.M; M.A.A. Mostafa. y A.E.R.S. Mohamed; Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries, Eur. J. Lipid Sci. Technol.: 108 (8), 670 -678 (2006).
-
(2006)
Eur. J. Lipid Sci. Technol
, vol.108
, Issue.8
, pp. 670-678
-
-
Ramadan, R.M.1
Mostafa, M.A.A.2
Mohamed, A.E.R.S.3
-
20
-
-
0345306123
-
A fracture mechanics analysis of the texture of fried potato crust
-
Ross, K.A. y M.G. Scanlon.; A fracture mechanics analysis of the texture of fried potato crust, J. Food Engine.: 62 (4), 417-423 (2004).
-
(2004)
J. Food Engine
, vol.62
, Issue.4
, pp. 417-423
-
-
Ross, K.A.1
Scanlon, M.G.2
-
21
-
-
55849096031
-
-
Sangronis, E.P. y otros cuatro autores; Manaca, Batata y Ñame: Posibles Sustitutos del Trigo en Alimentos para dos Etnias del Amazonas Venezolano, Rev. Archivos Latinoamericanos de Nutrición, ISSN 0004-0622 (en Iínea), 56 (1), 2006. http://www.scielo.org.ve/scielo.php? script=sciarttext-&pid=S0004-06222006000100011&Ing=en&nrm= iso&tIng=es. Acceso: 1 de octubre (2007).
-
Sangronis, E.P. y otros cuatro autores; Manaca, Batata y Ñame: Posibles Sustitutos del Trigo en Alimentos para dos Etnias del Amazonas Venezolano, Rev. Archivos Latinoamericanos de Nutrición, ISSN 0004-0622 (en Iínea), 56 (1), 2006. http://www.scielo.org.ve/scielo.php? script=sciarttext-&pid=S0004-06222006000100011&Ing=en&nrm= iso&tIng=es. Acceso: 1 de octubre (2007).
-
-
-
|