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Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
Arrhenius relationship activation energy
2014/11/28
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were
sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
Comparison of Expansion During Fermentation on Medium-Chain Triacylglycerols Oil-Based and Butter Fat-Based Doughs
Dough medium-chain triacylglycerols oil-based fermentation
2010/9/30
Expansion during fermentation on Medium-Chain Triacylglycerols (MCT) oil-based doughs
compared to butter fat-based doughs were studied, and the mechanism of fermentation accelerator of MCT oilbased i...
Production of a Fermented Solid Containing Lipases of Rhizopus microsporus and Its Application in the Pre-Hydrolysis of a High-Fat Dairy Wastewater
lipolysis enzymatic pretreatment solid-state fermentation solid-state cultivation dairy wastewater Rhizopus microsporus
2010/8/11
The filamentous fungus Rhizopus microsporus CPQBA 312-07 DRM was grown in solid-state cultivation and the fermented solid produced was used to hydrolyze triacylglycerols in a high-fat dairy wastewater...
Porosity of Deep Fat Fried Breaded Chicken Meat
porosity oil absorption deep fat frying chicken meat
2010/3/24
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have...
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
Influence of Butter and/or Vegetable oil on Flavors of Roux Prepared from Wheat Flour and Fat/Oil
roux flavor fat/oil sensory evaluation
2009/6/10
To examine the influence of preparation method (white or brown roux prepared by heating to 130°C and 170°C, respectively) and fat/oil ingredients (butter fat, corn oil and salad oil), the flavors of r...
Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions
flavor release milk model mouth log P
2009/5/31
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. La...
Bovine Blood Constituents as Fat Replacers in Ham Pâté
bovine blood fat replacer ham pâ té
2009/3/19
Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL...
Methodological Aspects and Relevance of the Study of Vegetable Oil, Fat and Lipoprotein Oxidation
arylesterase fat lipoproteins
2009/3/13
components are involved in the development of chronic diseases. In this paper the physiological relevance and some methodological aspects related to the determination of two enzymes enrolled in metabo...
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
fat blend structured fat rheology consistency interesterification behenic acid
2014/3/10
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed ...
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
fat reduced cheese meltability storage
2014/3/7
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
The taste of fat
Meat Lipid Sensory Perception Quality CD36
2012/8/13
For many years, fat in meats have been considered to convey quality although variations in the amounts of fat were often poorly correlated with eating qualities. The contribution of fat to taste is eq...
The animal fat paradox and meat quality
Lipid Carcass fat Fatty acid Meat quality Livestock Feeding system
2012/8/13
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been...