Works matching DE "FRYING"
Results: 533
Examination of Conditions Inhibiting the Formation of Acrylamide in the Model System of Fried Potato.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 7, p. 1616, doi. 10.1271/bbb.50680
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Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 138, p. 40, doi. 10.1016/j.fbp.2023.01.001
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Verification of hybrid mixture theory based two-scale unsaturated transport processes using controlled frying experiments.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 110, p. 26, doi. 10.1016/j.fbp.2018.04.004
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Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 109, doi. 10.1016/j.fbp.2016.04.008
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Buffalo meat composition as affected by different cooking methods.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 145, doi. 10.1016/j.fbp.2009.05.001
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- Article
QUALITY PARAMETERS OF SUNFLOWER OIL AND PALM OLEIN DURING MULTIPLE FRYING.
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- Journal of Agricultural Sciences, Belgrade, 2020, v. 65, n. 1, p. 61, doi. 10.2298/JAS2001061P
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MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION.
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- Drying Technology, 2002, v. 20, n. 7, p. 1303, doi. 10.1081/DRT-120005854
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DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES.
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- Drying Technology, 2001, v. 19, n. 5, p. 879, doi. 10.1081/DRT-100103773
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- Article
Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 526, doi. 10.12944/CRNFSJ.6.2.27
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- Article
Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 222, doi. 10.12944/CRNFSJ.6.1.25
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- Article
Dietary lacto-sacc improved growth performance, food acceptability, body indices, and basic hematological parameters in empurau (Tor tambroides) fries reared in the aquaponics system.
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- Journal of Applied Aquaculture, 2023, v. 35, n. 4, p. 1131, doi. 10.1080/10454438.2022.2095239
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Feed Formulation Using Linear Programming for Fry of Catfish, Milkfish, Tilapia, Asian Sea Bass, and Grouper in India.
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- Journal of Applied Aquaculture, 2011, v. 23, n. 1, p. 85, doi. 10.1080/10454438.2011.549781
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- Article
COMPARATIVE STUDY ON THE PRODUCTION OF THREE LIGHT POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) AS ENVIRONMENTAL TOXICANTS IN OIL FRIED ORGANS OF MISRI CHICKEN VARIETY.
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- Oxidation Communications, 2015, p. 1697
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Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 2, p. 242, doi. 10.6066/jtip.2023.34.2.242
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- Article
Neoevolucionistický pohled na vznik státu a hierarchií.
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- Historická Sociologie, 2024, n. 1, p. 105, doi. 10.14712/23363525.2024.8
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Immersion challenge model for Flavobacterium psychrophilum infection of Atlantic salmon (Salmo salar L.) fry.
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- Journal of Fish Diseases, 2022, v. 45, n. 11, p. 1781, doi. 10.1111/jfd.13699
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BUILDING AND SOLVING THE HEAT TRANSFER MODELS TO DETERMINE SUITABLE FRYING CONDITIONS FOR INSTANT NOODLES.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 4, p. 105, doi. 10.34302/crpjfst/2021.13.4.9
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EFFECTIVENESS OF VACCUM IMPREGNATION TREATMENT AND VACCUM FRYING ON STRUCTURAL, NUTRITIONAL AND SENSORY PROPERTIES OF CALCIUM FORTIFIED POTATO CHIPS.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 17, doi. 10.34302/crpjfst/2019.11.2.2
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- Article
THE EFFECT OF DIFFERENT FRYING CONDITIONS ON THE COLOR PARAMETERS OF PURPLE SWEET POTATO (Ipomoea batatas Poiret) SLICES.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 35
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- Article
HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 80
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- Article
Improvement in Frying Stability of Safflower Oil by Blending with Refined Olive Pomace Oil during Deep Fat Frying.
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- Journal of Oleo Science, 2023, v. 72, n. 10, p. 901, doi. 10.5650/jos.ess23016
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- Article
Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation.
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- Journal of Oleo Science, 2023, v. 72, n. 5, p. 533, doi. 10.5650/jos.ess22361
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- Article
Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings.
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- Journal of Oleo Science, 2022, v. 71, n. 5, p. 651, doi. 10.5650/jos.ess21446
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Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
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- Journal of Oleo Science, 2020, v. 69, n. 10, p. 1219, doi. 10.5650/jos.ess20149
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Effect of Star Fruit (Averrhoa carambola L.) By-product on Oxidative Stability of Sesame (Sesamum indicum) Oil under Accelerated Oven Storage and during Frying.
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- Journal of Oleo Science, 2020, n. 8, p. 837, doi. 10.5650/jos.ess19248
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Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
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- Journal of Oleo Science, 2020, v. 69, n. 3, p. 185, doi. 10.5650/jos.ess19288
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Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
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- Journal of Oleo Science, 2018, v. 67, n. 11, p. 1389, doi. 10.5650/jos.ess18047
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EFFECT OF HEATING AT FRYING TEMPERATURE ON THE QUALITY CHARACTERISTICS OF REGULAR AND HIGH-OLEIC ACID SUNFLOWER OILS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 2, p. 159
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- Article
Structural Analysis for Qazzaz Metamorphic Core Complex, Northwestern Arabian Shield, Saudi Arabia.
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- Acta Geologica Sinica (English Edition), 2024, v. 98, n. 5, p. 1187, doi. 10.1111/1755-6724.15208
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- Article
Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.
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- Food Science & Technology International, 2015, v. 21, n. 7, p. 503, doi. 10.1177/1082013214551653
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Design and Fabrication of an Improved Garri Frying Machine.
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- Journal of Applied Sciences & Environmental Management, 2024, v. 28, n. 10, p. 3159, doi. 10.4314/jasem.v28i10.25
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Design and Development of a Vertical Paddle Semi Automated Garri Frying Machine.
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- Journal of Applied Sciences & Environmental Management, 2019, v. 23, n. 7, p. 1279, doi. 10.4314/jasem.v23i7.14
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- Article
Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas.
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- Información Tecnológica, 2011, v. 22, n. 2, p. 55, doi. 10.4067/S0718-07642011000200007
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- Article
Efecto de la Temperatura y Tiempo de Fritura sobre las Características Sensoriales del Ñame (Dioscorea alata).
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- Información Tecnológica, 2008, v. 19, n. 5, p. 19, doi. 10.4067/S0718-07642008000500004
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- Article
Modelado del Proceso de Fritura del Ñame (Dioscorea alata) mediante Mediciones Reológicas usando la Metodología de Superficie de Respuesta.
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- Información Tecnológica, 2008, v. 19, n. 5, p. 11, doi. 10.4067/S0718-07642008000500003
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- Article
Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes.
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- International Journal of Food Engineering, 2023, v. 19, n. 7/8, p. 337, doi. 10.1515/ijfe-2023-0045
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- Article
A Survey of Improved Gari Frying Methods.
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- International Journal of Food Engineering, 2010, v. 6, n. 2, p. 1, doi. 10.2202/1556-3758.1473
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- Article
Effect of Various Technological Processes on the Fatty Acid Composition of Mussel (Mytilus galloprovincialis, L.).
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- International Journal of Food Engineering, 2005, v. 1, n. 3, p. 1, doi. 10.2202/1556-3758.1011
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- Article
OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY.
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- Journal of Food Process Engineering, 2010, v. 33, n. 4, p. 626, doi. 10.1111/j.1745-4530.2008.00293.x
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- Article
IMPACT OF BLENDING OF FRYING OILS ON VISCOSITY AND HEAT TRANSFER COEFFICIENT AT ELEVATED TEMPERATURES.
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- Journal of Food Process Engineering, 2010, v. 33, n. 1, p. 144, doi. 10.1111/j.1745-4530.2008.00265.x
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- Article
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 191, doi. 10.1111/j.1745-4530.2008.00267.x
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MODELLING THE ONSET OF VAPORIZATION IN FRYING PROCESSES WITH NO MECHANICAL DEFORMATION.
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- Journal of Food Process Engineering, 2010, v. 33, p. 48, doi. 10.1111/j.1745-4530.2008.00278.x
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- Article
KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS.
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- Journal of Food Process Engineering, 2005, v. 28, n. 5, p. 478, doi. 10.1111/j.1745-4530.2005.034.x
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- Article
LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD.
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- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 265, doi. 10.1111/j.1745-4530.2005.00477.x
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- Article
Regeneration of Used Frying Oils by Selected Metal–Organic Frameworks as Adsorbents.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 12, p. 1497, doi. 10.1002/aocs.12144
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- Article
Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 7, p. 923, doi. 10.1007/s11746-017-2998-7
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- Article
Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 6, p. 759, doi. 10.1007/s11746-017-2991-1
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- Article
Reliability of H NMR Analysis for Assessment of Lipid Oxidation at Frying Temperatures.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 2, p. 257, doi. 10.1007/s11746-016-2945-z
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- Article
Identification of Ingredients for Stabilizing Frying Oil Through a New Screening Method.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 9, p. 1183, doi. 10.1007/s11746-016-2862-1
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- Article
Chemical Changes of Canola Oil During Frying Under Atmospheric Condition and Combination of Nitrogen and Carbon Dioxide Gases in the Presence of Air.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 11, p. 1903, doi. 10.1007/s11746-014-2539-6
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