Results 51 to 60 of about 2,628 (173)
Annals of Tropical Research, 2019 Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City ...
Jason D. Braga +3 more
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Perbedaan Kadar Flavonoid Total Keripik Kulit Pisang Kepok (Musa paradisiaca) Metode Vacuum Frying dan Deep Frying. [PDF]
, 2019 Penyakit kanker merupakan salah satu kematian utama diseluruh dunia pada tahun 2012. Faktor resiko yang memicu terjadinya stres oksidatif penyebab munculnya kanker. Stres oksidatif adalah kondisi ketidakseimbangan antara jumlah Reactive Oxygen Species (
Resi, Kurnia
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Research of the vacuum low-temperature frying process Pleurotus eryngii [PDF]
Mushrooms are consumed because of their nutrients and therapeutic bioactive compounds, historically used in medicine, and representatives of the genus Pleurotus are edible species rich in dietary fibre, vitamins, micro- and macroelements, and ...
Yu. Nazarenko +3 more
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Vacuum frying foods: products, process and optimization
, 2015 Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather than atmospheric deep-fat frying to improve the quality attributes of food products.
Nurul Nadiah Zainal Abidin
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Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệPost-harvest mushroom processing faces numerous limitations, lacking diversity and failing to meet consumer preferences. Concurrently, instant edible mushrooms have become a trend in the fast-food industry.
Trương Bình Nguyên +1 more
doaj +1 more source
Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing
CyTA - Journal of Food, 2020 This study aimed to evaluate the taste profile of traditional Chinese Fuliji Red-cooked Chicken (FRCC) in five processing steps, consisting of raw, frying, stewing, vacuum-packaging and sterilization by measuring sodium chloride (NaCl), sugar, free amino
Guoyuan Xiong +5 more
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Designing and Manufacturing a Vacuum Frying System with Intelligent Controlling
Journal of Technical Education Science, 2023 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. The system was successfully manufactured using shortening as the frying oil and the optimal
Tan Dzung Nguyen +2 more
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Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets
, 2014 The objective of this study was to investigate the effects of vacuum frying on the product quality of desalted grass carp fillets. Parameters of included moisture content, oil content, color values, and textures (hardness, chewiness, and springiness ...
Fang, Zhongxiang, Chen, H., Zhang, M.
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Study of optimum conditions for vacuum frying carambolas
food preservation science, 2005 The effects of various frying parameters on the quality of vacuum-fried carambolas were investigated. The three-variable three-level fractional factorial design response surface methodology was used to combine the operation conditions, and process variables including syrup-soaking time, frying temperature and frying time.
Hou, CHIH-YAO +4 more
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Uji Suhu Penggorengan Keripik Nangka Pada Alat Penggorengan Vakum (Vacuum Frying) Tipe Vacuum Pump
, 2014 LAMHOT HUTABARAT : Jackfruit Chips Frying Temperature Test In Vacuum Frying Equipment Type Vacuum Pump, supervised by Lukman Adlin Harahap and Sulastri Panggabean.
Hutabarat, Lamhot
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