4.1 Article

Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Utilization of taro (Colocasia esculenta): a review

Pragati Kaushal et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in Mexico

Ana Luisa Quiroz-Moreno et al.

CYTA-JOURNAL OF FOOD (2013)

Article Engineering, Chemical

Frying of Potatoes: Physical, Chemical, and Microstructural Changes

Franco Pedreschi

DRYING TECHNOLOGY (2012)

Article Food Science & Technology

Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

J. Rodriguez-Miranda et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

Araya Ahromrit et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)

Article Food Science & Technology

Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

Jirawan Maneerote et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Engineering, Chemical

Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth

Y. Nicolas Njintang et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Engineering, Chemical

Oil distribution in potato slices during frying

Franco Pedreschi et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Engineering, Chemical

Comparison of the deep frying process in coated and uncoated dough systems

R. Bertolini Suarez et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Engineering, Chemical

Convective mass transfer coefficients in finite element simulations of deep fat frying of sweetpotato

Adefemi Farinu et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Engineering, Chemical

INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION

Felipe Richter Reis et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2008)

Article Food Science & Technology

Deep-fat frying of yam slices: Optimization of processing conditions using response surface methodology

Olajide P. Sobukola et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)

Article Food Science & Technology

Vacuum frying of high-quality fruit and vegetable-based snacks

Paulo F. Da Silva et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Article Food Science & Technology

Effects of potato strip size and pre-drying method on french fries quality

Agnieszka Tajner-Czopek et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Engineering, Chemical

Physical properties of pre-treated potato chips

Franco Pedreschi et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Engineering, Chemical

Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips

Xian-ju Song et al.

DRYING TECHNOLOGY (2007)

Article Food Science & Technology

Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes

K. A. Taiwo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Review Chemistry, Physical

Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth

Dina Dana et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)

Article Food Science & Technology

Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments

PC Moyano et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

Article Engineering, Chemical

Effect of various pretreatments on the quality of vacuum-fried carrot chips

Liu-ping Fan et al.

DRYING TECHNOLOGY (2006)

Article Engineering, Chemical

Oil uptake and texture development in fried potato slices

F Pedreschi et al.

JOURNAL OF FOOD ENGINEERING (2005)

Article Food Science & Technology

Effect of pre-drying on texture and oil uptake of potato chips

F Pedreschi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Article Engineering, Chemical

Decreasing of oil absorption in potato strips during deep fat frying

S Rimac-Brncic et al.

JOURNAL OF FOOD ENGINEERING (2004)

Article Food Science & Technology

Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

S Debnath et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)

Article Engineering, Chemical

Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

O Vitrac et al.

JOURNAL OF FOOD ENGINEERING (2002)

Article Engineering, Chemical

Water loss and oil uptake as a function of frying time

MK Krokida et al.

JOURNAL OF FOOD ENGINEERING (2000)