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Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Subject "oxidation"

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Subject "oxidation"

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  • Characteristics of the process of frying in oil bath 
    IVANOVA, S.; MILKOVA-TOMOVA, I.; KRASTEV, L. (Tehnica UTM, 2012)
    The technology of frying is one of the most - important and popular methods of cooking food, widely used in restaurants, companies engaged in catering and in many other food industries. The main principles of deep frying ...
  • Physicochemical changes of walnut oil (juglans regia L.) 
    TATAROV, Pavel (Tehnica UTM, 2012)
    Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along ...

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