rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: effects of degraded oil and pre-frying treatments on the quality of tortilla chips
  name:
    name part: Tseng, Yi-Chang
    name part: 1970-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1995
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: x, 75 leaves : illustrations ; 28 cm.
  abstract: (degraded for 60 hr) showed a different temperature profile
  abstract: (ESEM) pictures demonstrated that the starch/protein matrix
  abstract: (OBH), raw, and freezing OBH at -12 C for 24 hours (FT).
  abstract: 190'C and quality of the final products were analyzed. The
  abstract: and the size of the pores throughout the chip were the most
  abstract: baked in a 3-tiered gas-fired oven at 343'C, 190C, and 190C
  abstract: baked in an air forced oven at 190C for 3.5 min (OBL), oven-
  abstract: content, moisture content, and fracturability. Tortillas were
  abstract: discarded after 25 hours of use when the amount of total
  abstract: during frying as compared with the fresh oil. The levels of
  abstract: fatty acid contents, total polar materials, convective heat
  abstract: for the top, middle, and bottom,, respectively, for 71 sec
  abstract: frying suggested that the soybean oil should have been
  abstract: important factors affecting the force needed to break through
  abstract: initial moisture content of the tortilla affected the final
  abstract: oil content of the chip, significantly. The pre-frying
  abstract: oil degradation did not pose any significant effects on oil
  abstract: polar materials reached 27%. The abused soybean oil
  abstract: prepared under different pre-frying conditions, i.e., oven-
  abstract: Refined soybean oils were degraded at 190C for 60 hours. It
  abstract: surface tension. The off-flavor and foaming developed during
  abstract: the tortilla chips.
  abstract: These tortillas were fried in fresh soybean oil for 60 sec at
  abstract: tortilla chips. Environmental scanning electron microscopy
  abstract: transfer coefficient, color, specific gravity, viscosity, and
  abstract: treatments affected the final oil and moisture contents of
  abstract: was observed that degradation time correlated well with free
  note: by Yi-Chang Tseng.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 1995.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-T74
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-T74
  record info:
    record content source: TXA
    record creation date: 960711
    record change date: 20220103134447.0
    record identifier: in00001311322