Wybrane sposoby ograniczenia zawartości tłuszczu w produktach panierowanych

• Autorzy: Tyburcy A.

Warianty tytułu

EN

Selected methods of fat content reduction in battered and/or breaded products

• Języki publikacji: PL

Abstrakty

PL

EN

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2011
• Tom: 05
• Numer: 3
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_5_20.pdf

Twórcy

autor

Tyburcy A.

• Katedra Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, ul.Nowoursynowska 159c, 02-787 Warszawa

Bibliografia

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• DANA D., SAGUY S., 2006. Review: mechanism of oil uptake during deep-fat frying and the surfactant effect – theory and myth. Adv. Colloid Interface Sci. 128-130: 267-272.
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• DOGAN S.F., SAHIN S., SUMNU G., 2005 b. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J. Food Eng. 71: 127-132.
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• FISZMAN S.M., SALVADOR A., 2003. Recent developments in coating batters. Trends Food Sci. Technol. 14: 399-407.
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• MOREIRA R.G., DA SILVA P.F., GORNES C., 2009. The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips. J. Food Eng. 92: 297-304.
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• PIKUL J., HOŁOWNIA K., 2000. Utlenianie lipidów w panierowanych smażonych zanurzeniowo oraz pieczonych udach kurcząt. Żywność 22, 1: 45-55.
• SAGUY S., DANA D., 2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J. Food Eng. 56: 143-152.
• SAHIN S., SUMNU G., ALTUNAKAR B., 2005. Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets. J. Sci. Food Agric. 85: 2375-2379.
• SANZ T., SALVADOR A., FISZMAN S.M., 2004 a. Effect of concentration and temperature on properties of methylcellulose-added batters. Application to battered, fried seafood. Food Hydrocolloids 18: 127-131.
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Uwagi

PL

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