Výsledky vyhledávání - "Alvis Armando"

Akademický článek

Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying

Autor: Arrazola Guillermo, Alvis Armando, Romero Pedro

Publikováno v: Heliyon, Vol 7, Iss 9, Pp e08036- (2021)

This study evaluated moisture loss, oil gain and porosity when frying pieces of yam (Dioscorea rotundata). The parallelepiped-shaped samples, approximately 1 × 1 × 4 cm, were subjected to frying temperatures of 145, 165 and 185 °C for 50, 150, 300

Externí odkaz: https://doaj.org/article/3f3388366d9040ae8b5212c756f78faa

Zobrazit plný text záznamu

Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying

Autor: Alvis Armando, Romero Pedro, Arrazola Paternina Guillermo

Publikováno v: Heliyon, Vol 7, Iss 9, Pp e08036-(2021)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8451eb7c604396b626bed1daf7b2f058
http://www.sciencedirect.com/science/article/pii/S2405844021021393

Zobrazit plný text záznamu

Properties of Color, Texture and Sensorial Analysis of Small Cowpea Bean Bunuelounder Deep Frying

Autor: J. Hernandez Elvis, Alvis Armando, Arrazola Paternina Guillermo

Publikováno v: Indian Journal of Science and Technology. 11:1-7

Objective: This study aimed at determining color, texture and sensorial acceptance degree of cowpea bean bunuelos under deep frying. Materials/Methods: Frying stage of the bunuelos was 480 seconds, and soybean oil was used, heating up to 150, 160 and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd4c80c0f25618122618347906ddb1ec
https://doi.org/10.17485/ijst/2018/v11i44/137793

Zobrazit plný text záznamu

Effect of the Substitution of Pork Grease by Pre- Emulsion of Soy Isolate (Glycine max) with Palm Oil (Elaeis guineensis) on the Textural, Functional, Color and Organoleptic Properties of a Sticky Type Salicum Emulsion

Autor: Alvis Armando, Romero Barragan Pedro, Hernandez Elvis Judith

Publikováno v: Indian Journal of Science and Technology. 11:1-6

Objective: The objective of this study was to analyze the effect of the substitution of pork dorsal fat by a pre-emulsion of soybean isolate and palm olein on the textural, functional, physicochemical, and sensory properties of a sausage. Methods/ An

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5942abb727c2cb9d1d42e85ae4078ec4
https://doi.org/10.17485/ijst/2018/v11i37/131641

Zobrazit plný text záznamu

Study of Rheological Properties of Doughs for Pasta with Cassava Bran Addition and Supplemented with Hydrocolloid

Autor: J Hernndez Elvis, C Acosta Andrea, Alvis Armando

Publikováno v: Indian Journal of Science and Technology. 11:1-11

Objective: The objective of this research study was to evaluate cassava bran and xanthan gum effect on rheological properties of doughs for fiber rich pasta. Methods/Analysis: Pastas with 10, 20 and 30% bran additions and xanthan gum in 0.5, 1 and 1.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a536979eb717ee18fb2e97a5ca89428c
https://doi.org/10.17485/ijst/2018/v11i31/130996

Zobrazit plný text záznamu

Color and Texture Evaluation in Pasta with Added Cassava Bran and Hydrocolloid

Autor: Alvis Armando, C Acosta Andrea, J. Hernandez Elvis

Publikováno v: Indian Journal of Science and Technology. 11:1-14

Objective: To evaluate the effect of cassava bran and hydrocolloids addition on color and texture properties of fiber rich pasta. Methods/Analysis: Wheat semolina pastas were made with 10, 20 and 30% bran additions, separately enriched with two types

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb38498eadacd73d46ed5ff2d75b31ce
https://doi.org/10.17485/ijst/2018/v11i30/129116

Zobrazit plný text záznamu