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Olive farming in Tunisia :: OlioOfficina Globe
PorOlivopampaThe recent Olio Officina Festival gave the Italian audience the opportunity of getting a better view of the olive compartment in this North African country. Though endowed with a vast array of varieties that have adapted to its many environmental conditions, Tunisian oil production mostly relies on two cultivars: Chemlali, representing 70% of the olives…
What happens to food and its microstructure when it is fried? – TeatroNaturale.Com
PorOlivopampaResearchers conducted a study using X-ray micro-computed tomography to gain 3-D images of the microstructure of fried potato disks after they had been fried for various lengths of time in order to better understand oil uptake and distribution in fried foods Fonte: What happens to food and its microstructure when it is fried? – TeatroNaturale.Com