Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips
نویسندگان
چکیده
منابع مشابه
faciliting lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...
15 صفحه اولfacilitating lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis , a one- way anova experimental design was carried out. 24 senior student of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inte...
15 صفحه اولAnaphylaxis to beetroot (Beta vulgaris): a case report
Results LSJ, a 13-years old Brazilian girl has complained of urticaria and asthma about 40 minutes after ingesting salty boiled beetroot on a meal. She had a previous history of wheezing until she was five years old. Seric-specific IgE to beetroot and other foods were negative, as well as to latex, bee, wasp and ant. She was sensitized only to house dust mite. Boiled and raw beetroot prick to p...
متن کاملModelling of a Batch Deep-fat Frying Process for Tortilla Chips
The process of deep-fat frying involves simultaneous heat and mass transfer and both frying and cooling conditions are critical to the final product quality. An understanding of the complex frying mechanism is helpful to improve the quality of the final product. The frying process was simulated by applying energy and mass balance equations to a single chip and a batch of tortilla chips. The tem...
متن کاملComparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried p...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2016
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-016-2326-5