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Fried potatoes
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The aim of this study was to investigate the effect of airfrying process on moisture and oil contents and sensory evaluation of fried potato strips compared with traditional deep-fat frying. Also, study the changes in physicochemical properties of oil extracted from potato strips after frying.
7p
viisac
23-09-2023
4
1
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Ebook "Classical essential vegetable" provides readers with contents including: potato chips; potato wedges; ratatouille; Asian greens; stir-fried vegetables; onion tart; spaghetti primavera; mushroom risotto; stuffed potatoes; vegetable tempura; spinach and feta pie; honey-glazed carrots; cauliflower cheese; eggplant parmigiana; roasted vegetable; scalloped potatoes; spring rolls; stuffed capsicums; vegetable lasagne; fried green tomatoes;...
66p
lytamnguyet
04-08-2023
6
4
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Vacuum frying is one of the advanced technologies for food processing to make high-quality fried products by decreasing smoked temperature of oil. In this study, the vacuum frying system was calculated, designed, and manufactured using potato slices as material.
11p
viwhitewolf
11-07-2023
6
4
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Potato frying color is an agronomic trait influenced by the sugar content of tubers. The candidate gene approach was employed to elucidate the molecular basis of this trait in Solanum tuberosum Group Phureja, which is mainly diploid and represents an important genetic resource for potato breeding.
10p
vinarcissa
21-03-2023
2
1
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Part 1 of the book Cooking step by step - Dorling Kindersley includes: kitchen rules, getting started, equipment, light bites, Fluffy pancakes, omelettes, chicken goujons, sweet potato fries, dips,...We invite you to consult!
45p
huyenhuyen0827
13-04-2022
50
4
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By pre-treating potato strips in different conditions of enzyme concentrations, pH, temperature and frying time, the effects of these parameters on acrylamide levels in fried products were evaluated by measuring UV-Vis spectra of sample solutions containing acrylamide. The maximum absorbance values at 224 nm were used to determine the acrylamide concentrations by calculation from a calibration curve.
7p
larachdumlanat127
02-01-2021
11
2
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The fresh slices were taken as control. The dehydrated slices were fried in refined soya bean oil, package in polyethylene bag and analysed for appearance, texture and oil content of the chips
5p
dayhoctainha
10-09-2020
26
2
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The present study was conducted to assess the portion size of Indian Flats breads in terms of weight. A total of hundred home makers were purposively selected for study. Standard unit technique and weighing record method were applied. Results revealed that 52 percent women belonging from age of (20-30 years). 41 percent were Hindu followed by Muslim respondents (39%), respondents were from the nuclear family (88%) than joint family (12%).
8p
cothumenhmong1
08-12-2019
3
0
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The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from different restaurants.
11p
danhdanh11
11-01-2019
15
1
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A heat and mass transfer were two processes which occurred during vacuum frying potato chips. The heat transfer process included the convection of heat from the surface to the product and the conduction of heat into the product.
15p
mylienanlen
04-08-2015
80
7
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Deer Marinade I Deer Marinade II Deer Marinade III Deer Marinade IV Deer Marinade V Big Buck Steak I Big Buck Steak II Fried Deer Heart Deer Heart And Kidney Stew Venison Swiss Steak Hungryman's Stew With Venison Crock Pot Venison Stew Country Style Venison Stew Venison Steaks In Wine Barbecue Venison Chops Crock Pot Venison Barbecue Venison And 4-Beans Venison Pizza Venison-Beef Stew Venison And Potato Loaf Venison Hash Venison
152p
subtraction1122
27-04-2013
52
6
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