Browsing by Keywords "frying"

Now showing items 1-3 of 3

  • Effect of frying time and and of potato slice (c.v.hermes) thickness to dehydration and caramelization of the processed product.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Crop Science
    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Agriculture
    Authors: Georgiou, Maria
    Thesis advisor: Skouli, Anna
    Publication Date: 04-03-2011
    The effects of frying time at 180° C in vegetable oil and of potato slice (cv. Hermes) thickness on crisp moisture content and fry color resulting from caramelization were studied. The main decrease in crisp moisture content ...

  • Study of the oxidative stability of edible vegetables oils during frying.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Papadosifaki, Christina; Kounadi, Stamatina
    Thesis advisor: Spyridaki, Aspasia; Chatzaki, Eirini; Psilinakis, Emmanouil
    Publication Date: 28-02-2008
    Στην μελέτη που ακολουθεί ερευνήθηκεη οξειδωτική σταθερότητα διαφόρων εδώδιμων ελαίων κατά το επαναλαμβανόμενο τηγάνισμα πατατών. Τα έλαια που μελετήθηκαν ήταν ένα εξαιρετικά παρθένο ελαιόλαδο, ένα ελαιόλαδο, ένα σογιέλαιο, ...

  • Behavior of olive oil, vegetable fats and oils to thermal fatigue (frying).

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Crop Science
    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Agriculture
    Authors: Chnari, Maria
    Thesis advisor: Skouli, Anna
    Publication Date: 05-11-2010