Document Detail


Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts.
MedLine Citation:
PMID:  22889360     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATIONS: The partial-frying, infrared-finishing process detailed in this article may be used for other deep-fried foods. It is likely that these foods will also have a lower fat content when prepared with this process than when they are deep-fried. This process provides a method of lowering the fat content of fried foods without changing the food formulation.
Authors:
Helen S Melito; Brian E Farkas
Publication Detail:
Type:  Journal Article     Date:  2012-08-13
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-09-10     Completed Date:  2013-01-31     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E224-30     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Color
Cooking / methods*
Fats / analysis
Food Handling
Hot Temperature
Infrared Rays*
Taste
Triticum / chemistry*
Chemical
Reg. No./Substance:
0/Fats

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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