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Water loss and oil uptake as a function of frying time
Abstract A relationship between moisture loss and oil adsorption with frying time during deep fat frying of french fries has been developed. A first order kinetic equation was used, in which the rateExpand
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Characterization of flavonoid subgroups and hydroxy substitution by HPLC-MS/MS.
HPLC-DAD coupled with mass spectrometry in the positive ionization mode was applied to study the fragmentation of twelve selected flavonoids. Compounds belonging to all the major subgroups found inExpand
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Effect of pre-drying on quality of french fries
Abstract The effect of duration of pre-drying on structural properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of fried potatoesExpand
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Colour changes during deep fat frying
The effect of frying conditions on the colour changes during deep fat frying of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used toExpand
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Protein isolation from tomato seed meal, extraction optimization
Water extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solidsExpand
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Effect of extraction parameters on the carotenoid recovery from tomato waste
Tomato waste is an important source of natural carotenoids. This study was carried out to assess the extractability of tomato waste carotenoids in different organic solvents and to optimise theExpand
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Effect of fat mimetics on physical, textural and sensory properties of cookies
Abstract Soft‐type cookies were prepared with up to 35% fat replacement by fat mimetics, namely Litesse (improved polydextrose), C*deLight MD 01970 (maltodextrins), Dairytrim (b‐glucans), pectin andExpand
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Effect of frying conditions on shrinkage and porosity of fried potatoes
Abstract Apparent density, true density, specific volume and internal porosity were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sampleExpand
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DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES
Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests,Expand
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Effect of fat and sugar replacement on cookie properties
Fat mimetics, namely Raftiline, Simplesse, C*deLight and polydextrose, diluted in water to give a gel with 200 g kg−1 concentration, were used for partial fat replacement and polyols, namelyExpand
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