FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2024428085> ?p ?o ?g. }

• W2024428085 endingPage "1482" @default.
• W2024428085 startingPage "1474" @default.
• W2024428085 abstract "The objective of this research was to study some physical properties of pre-treated potato slices such as moisture and oil content, texture and color during frying at 120, 140, 160 and 180 °C. Slices (Desiree variety, diameter: 30 mm, width: 2.0 mm) blanched in hot water at 85 °C for 3.5 min were considered as the control. NaCl soaked chips were previously blanched as indicated before and immersed in a 3% NaCl solution for 5 min at 200 rpm of agitation and 25 °C. The moisture loss profiles were similar for chips pre-treated in the two ways during frying. Oil uptake increased up to ∼20% as the frying temperature decreased; soaking of blanched chips in the NaCl solution decreased slightly the oil absorption in ∼7%. Color values in L∗a∗b∗ units were recorded at different sampling times during frying at the four mentioned temperatures using the total color difference (ΔE) and a Minolta colorimeter. Soaking of blanched slices in the NaCl solution producer paler chips after chips diminishing the final values of ΔE in 6%, 16%, 9% and 23 % with respect to those corresponding to control chips after frying. Textural changes in fried potato slices were followed by the parameter maximum force (MF). Soaking in NaCl of blanched chips increased its crispness after frying at 120, 140, 160 and 180 °C in 15%, 13%, 11% and 11%, respectively." @default.
• W2024428085 created "2016-06-24" @default.
• W2024428085 creator A5026158783 @default.
• W2024428085 creator A5034614315 @default.
• W2024428085 creator A5043775768 @default.
• W2024428085 creator A5045020654 @default.
• W2024428085 date "2007-04-01" @default.
• W2024428085 modified "2023-10-14" @default.
• W2024428085 title "Physical properties of pre-treated potato chips" @default.
• W2024428085 cites W1967487647 @default.
• W2024428085 cites W1967981097 @default.
• W2024428085 cites W1983894529 @default.
• W2024428085 cites W1993002408 @default.
• W2024428085 cites W1995509863 @default.
• W2024428085 cites W1995945854 @default.
• W2024428085 cites W1999226743 @default.
• W2024428085 cites W2000592181 @default.
• W2024428085 cites W2001690194 @default.
• W2024428085 cites W2003275094 @default.
• W2024428085 cites W2005415339 @default.
• W2024428085 cites W2017209679 @default.
• W2024428085 cites W2019370401 @default.
• W2024428085 cites W2030540855 @default.
• W2024428085 cites W2035428057 @default.
• W2024428085 cites W2045635392 @default.
• W2024428085 cites W2046331486 @default.
• W2024428085 cites W2054924105 @default.
• W2024428085 cites W2056730042 @default.
• W2024428085 cites W2067493874 @default.
• W2024428085 cites W2078259373 @default.
• W2024428085 cites W2082009464 @default.
• W2024428085 cites W2082743254 @default.
• W2024428085 cites W2092009451 @default.
• W2024428085 cites W2102932371 @default.
• W2024428085 cites W2105089202 @default.
• W2024428085 cites W2110422373 @default.
• W2024428085 cites W2118632096 @default.
• W2024428085 cites W2152311269 @default.
• W2024428085 cites W2164902836 @default.
• W2024428085 cites W32350682 @default.
• W2024428085 doi "https://doi.org/10.1016/j.jfoodeng.2006.04.029" @default.
• W2024428085 hasPublicationYear "2007" @default.
• W2024428085 type Work @default.
• W2024428085 sameAs 2024428085 @default.
• W2024428085 citedByCount "59" @default.
• W2024428085 countsByYear W20244280852012 @default.
• W2024428085 countsByYear W20244280852013 @default.
• W2024428085 countsByYear W20244280852014 @default.
• W2024428085 countsByYear W20244280852015 @default.
• W2024428085 countsByYear W20244280852016 @default.
• W2024428085 countsByYear W20244280852017 @default.
• W2024428085 countsByYear W20244280852018 @default.
• W2024428085 countsByYear W20244280852019 @default.
• W2024428085 countsByYear W20244280852020 @default.
• W2024428085 countsByYear W20244280852021 @default.
• W2024428085 countsByYear W20244280852022 @default.
• W2024428085 countsByYear W20244280852023 @default.
• W2024428085 crossrefType "journal-article" @default.
• W2024428085 hasAuthorship W2024428085A5026158783 @default.
• W2024428085 hasAuthorship W2024428085A5034614315 @default.
• W2024428085 hasAuthorship W2024428085A5043775768 @default.
• W2024428085 hasAuthorship W2024428085A5045020654 @default.
• W2024428085 hasConcept C121332964 @default.
• W2024428085 hasConcept C127413603 @default.
• W2024428085 hasConcept C156423089 @default.
• W2024428085 hasConcept C159985019 @default.
• W2024428085 hasConcept C168314062 @default.
• W2024428085 hasConcept C176864760 @default.
• W2024428085 hasConcept C178790620 @default.
• W2024428085 hasConcept C185592680 @default.
• W2024428085 hasConcept C187320778 @default.
• W2024428085 hasConcept C192562407 @default.
• W2024428085 hasConcept C24939127 @default.
• W2024428085 hasConcept C31903555 @default.
• W2024428085 hasConcept C62520636 @default.
• W2024428085 hasConceptScore W2024428085C121332964 @default.
• W2024428085 hasConceptScore W2024428085C127413603 @default.
• W2024428085 hasConceptScore W2024428085C156423089 @default.
• W2024428085 hasConceptScore W2024428085C159985019 @default.
• W2024428085 hasConceptScore W2024428085C168314062 @default.
• W2024428085 hasConceptScore W2024428085C176864760 @default.
• W2024428085 hasConceptScore W2024428085C178790620 @default.
• W2024428085 hasConceptScore W2024428085C185592680 @default.
• W2024428085 hasConceptScore W2024428085C187320778 @default.
• W2024428085 hasConceptScore W2024428085C192562407 @default.
• W2024428085 hasConceptScore W2024428085C24939127 @default.
• W2024428085 hasConceptScore W2024428085C31903555 @default.
• W2024428085 hasConceptScore W2024428085C62520636 @default.
• W2024428085 hasIssue "4" @default.
• W2024428085 hasLocation W20244280851 @default.
• W2024428085 hasOpenAccess W2024428085 @default.
• W2024428085 hasPrimaryLocation W20244280851 @default.
• W2024428085 hasRelatedWork W2025178004 @default.
• W2024428085 hasRelatedWork W2365495337 @default.
• W2024428085 hasRelatedWork W2392907800 @default.
• W2024428085 hasRelatedWork W2555121483 @default.
• W2024428085 hasRelatedWork W2898592343 @default.
• W2024428085 hasRelatedWork W3013176369 @default.

• next