Browsing by Subject "Frying"

Now showing items 1-3 of 3

    • Grading of Potato Chips According to Their Sensory Quality Determined by Color 
      Pedreschi, Franco; Bunger Timmermann, Andrea; Skurtys, Olivier; Allen, Paula; Rojas, Ximena (2012)
      Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
    • Reduction of acrylamide formation in potato slices during frying 
      Pedreschi, Franco; Kaack, Karl; Granby, Kit (2004)
      Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...
    • Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. ... 
      Jiménez, Paula; García, Paula; Bustamante, Andrés; Barriga, Andrés; Robert Canales, Paz (Elsevier Ltd, 2017)
      © 2016 Elsevier Ltd Effect of the addition of avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) hydroalcoholic leaf extracts (AHE and OHE, respectively) on thermal stability of canola oil (CO) and ...