Deep-fat frying : Fundamentals and applications / Rosana G. Moreira, M. Elena Castell-Perez, María A. Barrufet.
Tipo de material:
TextoSeries Food EngineeringDetalles de publicación: Gaithersburg : Aspen, 1999.Descripción: 350 p. : figuras, tablasISBN: - 0834213214
Libro
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| 664 FAR-Bloque 20 Food engineering systems. | 664 GUT Bloque 21 Prepared snack foods / | 664 HEN Bloque 20 Agricultural process engineering / | 664 MOR Bloque 20 Deep-fat frying : Fundamentals and applications / | 664 MOR Bloque 20 Automatic control for food processing systems / | 664 ONW Bloque 21 Encapsulated and powdered foods / | 664 PEA Bloque 20 HACCP in meat, poultry and fish processing / |
Introduction - Fried product processing and characteristics - Frying oil characteristics - Fried product quality - Introductory analysis of frying systems - Theory and simulation of frying - Oil absorption in fried foods - Deep-fat frying systems - Continuous fryer control systems - Low-fat tortilla chips - Packaging fried snacks.
30676 Compra Fundación 2004
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