Résultats pour : "Friture"
Nombre de documents : 3.
2021
Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value.
Soto Retana Marvin, Pérez Ana Mercedes, Servent Adrien, Vaillant Fabrice, Achir Nawel.
2021.
Journal of Food Engineering, 299:110514, 12 p.
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2020
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
Gouyo Teko, Mestres Christian, Maraval Isabelle, Fontez Bénédicte, Hofleitner Céline, Bohuon Philippe.
2020.
Food Research International, 131:108947, 10 p.
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A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.
Soto Marvin, Dhuique-Mayer Claudie, Servent Adrien, Jimenez Nadiarid, Vaillant Fabrice, Achir Nawel.
2020.
Food Research International, 128:108737, 11 p.
