Add to ORKGpour obtenir le grade de Docteur de l’Institut des Sciences et Industries du Vivant et de l’Environnement (Agro Paris Tech) Spécialité: Génie des Procédés Alimentaires présentée et soutenue publiquement pa
This research was performed to better understand the oil absorption during deep-frying. High oil con...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
ABSTRACT: The oil changes during deep-frying independent of kind. The change can be reduction of nut...
Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooki...
Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 15...
Investigation of oil physical properties affecting oil absorption during frying process. 6. Euro Fed...
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest a...
Several studies have highlighted the importance of the cooling period in oil absorption in deep-fat ...
In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air ...
Deep fat frying causes a poor perception of fried products because it generates thermooxidized subst...
La friture profonde de type batch a été étudiée dans le projet FUI Fry’In (Réf. AAP17, 2014-2018) da...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
The reduction of oil uptake during deep-frying is a subject with societal relevance, given the trend...
Deep fat frying process is one of the widely followed cooking practices throughout the world. Cookin...
This paper is concerned with the industrial frying process and in particular the role of the frying ...
This research was performed to better understand the oil absorption during deep-frying. High oil con...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
ABSTRACT: The oil changes during deep-frying independent of kind. The change can be reduction of nut...
Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooki...
Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 15...
Investigation of oil physical properties affecting oil absorption during frying process. 6. Euro Fed...
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest a...
Several studies have highlighted the importance of the cooling period in oil absorption in deep-fat ...
In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air ...
Deep fat frying causes a poor perception of fried products because it generates thermooxidized subst...
La friture profonde de type batch a été étudiée dans le projet FUI Fry’In (Réf. AAP17, 2014-2018) da...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
The reduction of oil uptake during deep-frying is a subject with societal relevance, given the trend...
Deep fat frying process is one of the widely followed cooking practices throughout the world. Cookin...
This paper is concerned with the industrial frying process and in particular the role of the frying ...
This research was performed to better understand the oil absorption during deep-frying. High oil con...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
ABSTRACT: The oil changes during deep-frying independent of kind. The change can be reduction of nut...