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CyTA - Journal of Food Volume 13, 2015 - Issue 4
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Articles

Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips

Estudio de la absorción de aceite durante el freído por inmersión de chips de malanga (Colocasia esculenta)

E. Paz-GamboaDepartamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo, C.P. 68350, Tuxtepec, Oaxaca, México
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E. Ramírez-FigueroaDepartamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo, C.P. 68350, Tuxtepec, Oaxaca, México
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M.A. Vivar-VeraDepartamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo, C.P. 68350, Tuxtepec, Oaxaca, México
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H.R. Bravo-DelgadoDepartamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo, C.P. 68350, Tuxtepec, Oaxaca, México
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O. Cortés-ZavaletaUnidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Av. M.A. de Quevedo 2779, C.P. 91860, Veracruz, México
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H. Ruiz-EspinosaColegio de Ingeniería en Alimentos. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, C.P. 72570, Puebla, México
&
I.I. Ruiz-LópezColegio de Ingeniería en Alimentos. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, C.P. 72570, Puebla, MéxicoCorrespondence[email protected]
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Pages 506-511 | Received 23 Oct 2014, Accepted 19 Jan 2015, Published online: 18 Feb 2015

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Sangamithra Asokapandian, Gabriela John Swamy & Haseena Hajjul. (2020) Deep fat frying of foods: A critical review on process and product parameters. Critical Reviews in Food Science and Nutrition 60:20, pages 3400-3413.
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Sururah Nasir, Ganiyat Olatunde, Abdurazaq Adebowale & Isaac Aiyelaagbe. (2019) Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology. Cogent Food & Agriculture 5:1.
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Zhongyuan Zhang, Qiuyu Wei, Chunju Liu, Dajing Li, Chunquan Liu & Nin Jiang. (2017) Comparison of four pretreatments on the drying behavior and quality of taro (Colocasia esculenta L. Schott) slices during intermittent microwave vacuum-assisted drying. Drying Technology 35:11, pages 1347-1357.
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Articles from other publishers (3)

Dongfei Xie, Debin Guo, Zhen Guo, Xiuting Hu, Shunjing Luo & Chengmei Liu. (2021) Reduction of oil uptake of fried food by coatings: A review. International Journal of Food Science & Technology 57:6, pages 3268-3277.
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P.О. Nekrasov, N.A. Tkachenko, О.P. Nekrasov, О.M. Gudz, T.O. Berezka & S.M. Molchenko. (2021) Oxidization resistance and sorption properties of oleogels as new-generation fatty systems. Voprosy Khimii i Khimicheskoi Tekhnologii:4, pages 89-95.
Crossref
Felipe Richter Reis. 2017. New Perspectives on Food Blanching. New Perspectives on Food Blanching 7 48 .

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