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Mostrando ítems 1-6 de 6

Efecto de las condiciones de fritura a vacío en el procesado de chips de kiwi (Actidinia chinensis)

Gómez Pinedo, Sandra (Universitat Politècnica de València, 2013-04-23)

[ES] El consumo de productos fritos como aperitivos aumenta a medida que se incrementa la oferta comercial. Al igual que aumenta el consumo, crece la preocupación por la calidad nutricional de los chips, lo que motiva la ...
Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

Albertos, I.; Martín-Diana, A.B.; Sanz, M.A.; Barat Baviera, José Manuel; Díez, A.M.; Jaime, I.; RICO BARGUES, DANIEL (Elsevier, 2016-02)

[EN] Industrial relevance: Vegetable consumption remains lower than the recommended intake by health authorities. One possible strategy to increase the consumption of vegetable is the development of snacks. Most of vegetable ...
Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

García Segovia, Purificación; Urbano-Ramos, A. M.; Fiszman Dal Santo, Susana; Martínez Monzó, Javier (Elsevier, 2016-06)

[EN] Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining ...
Evaluación de diferentes técnicas de deshidratación para la obtención de chips de pomelo mediante fritura a vacío

Sevilla Gómez, Gabriel (Universitat Politècnica de València, 2013-04-11)

[ES] En el presente trabajo se ha estudiado la aplicación de diferentes técnicas de deshidratación parcial (microondas, aire caliente y deshidratación osmótica) para la obtención de chips de pomelo mediante la aplicación ...
Pressure effect on Deep Fat Frying of Apple Chips

Bravo, J.; Sanjuán Pellicer, María Nieves; Clemente Polo, Gabriela; Mulet Pons, Antonio (Taylor & Francis, 2011)

[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum ...
Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

Andrés Bello, María Desamparados; García Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2011-06)

Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product. The product is heated at low pressure thus decreasing the boiling points of the frying oil ...

Mostrando ítems 1-6 de 6

Listar por palabra clave "Vacuum frying"

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