يعرض 1 - 10 نتائج من 926 نتيجة بحث عن '"Deep-fat frying"', وقت الاستعلام: 0.85s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

    المؤلفون: Dangal, AnishAff1, Aff6, IDs00217024044823_cor1, Tahergorabi, Reza, Acharya, Dev Raj, Timsina, Prekshya, Rai, KishorAff5, Aff6, Dahal, Sangam, Acharya, Priti, Giuffrè, Angelo MariaAff8, IDs00217024044823_cor8

    المصدر: European Food Research and Technology. 250(6):1537-1550

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  2. 2
    دورية أكاديمية
    Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

    المؤلفون: Noh, Eunjeong, Yim, Jonggab, Lee, Kwang-GeunAff1, IDs10068024015806_cor3

    المصدر: Food Science and Biotechnology. :1-12

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  3. 3
    دورية أكاديمية
    Vacuum frying of parsnip slices: Optimization by taguchi and response surface methodology and modeling the kinetics of water loss

    المؤلفون: Naghmeh Morakabati, Seyed-Ahmad Shahidi, Leila Roozbeh Nasiraie, Azade Ghorbani-HasanSaraei, Shahram Naghizadeh Raeisi

    المصدر: Alexandria Engineering Journal, Vol 100, Iss , Pp 312-321 (2024)

    مصطلحات موضوعية: Deep-fat frying, Kinetics, Oil uptake, Optimization, Engineering (General). Civil engineering (General), TA1-2040

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S1110016824005222; https://doaj.org/toc/1110-0168

    URL الوصول: https://doaj.org/article/9879010f61894df78c4c790e06f497a1

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  4. 4
    دورية أكاديمية
    Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluation

    المؤلفون: Arash Ghaitaranpour, Mohebbat Mohebbi, Seyed Amir Oleyaei

    المصدر: Journal of Future Foods, Vol 4, Iss 2, Pp 142-148 (2024)

    مصطلحات موضوعية: Nugget, Deep fat frying, Structural characterization, Magnetic resonance imaging (MRI), Image processing, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2772566923000502; https://doaj.org/toc/2772-5669

    URL الوصول: https://doaj.org/article/bc906a311def493ba5bf019e845181d8

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  5. 5
    كتاب إلكتروني
    Trans Fats in Street Foods-Sources, Health Risks and Alternative Sustainable Strategies

    المؤلفون: Sehgal, ShaliniAff3, Roy, ShubhadeepAff3, Mishra, NikhilAff3

    المساهمون: Leal Filho, Walter, Series EditorAff1, Thakur, Monika, editorAff2

    المصدر: Sustainable Food Systems (Volume II) : SFS: Novel Sustainable Green Technologies, Circular Strategies, Food Safety & Diversity. :415-427

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  6. 6
    دورية أكاديمية
    Study of the behavior and properties of frying oil on repetitive deep frying

    المؤلفون: Sadawarte, Prajakta D., Annapure, Uday S.Aff1, IDs13197023057744_cor2

    المصدر: Journal of Food Science and Technology. :1-8

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  7. 7
    دورية أكاديمية
    Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping

    المؤلفون: Arash Ghaitaranpour, Arash Koocheki, Mohebbat Mohebbi

    المصدر: Current Research in Food Science, Vol 8, Iss , Pp 100751- (2024)

    مصطلحات موضوعية: Doughnut, Deep fat frying, Agent based model, Heat and mass transfer, Flipping, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2665927124000777; https://doaj.org/toc/2665-9271

    URL الوصول: https://doaj.org/article/e338c737ff2e4e318aa5321420180066

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  8. 8
    دورية أكاديمية
    Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

    المؤلفون: K.S.M. Hammad, M.M. Elkharsa, M.M.A. El-Nikeety, S.A.S. Hallabo

    المصدر: Grasas y Aceites, Vol 74, Iss 4 (2023)

    مصطلحات موضوعية: Convolvulus arvensis, Deep fat frying, Frying oil quality, FTIR spectroscopy, Micro-encapsulation, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2114; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

    URL الوصول: https://doaj.org/article/34b67cfd008f4ff4b7a394a6e86a6ca7

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  9. 9
    دورية أكاديمية
    Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips

    المؤلفون: Adebukola Tolulope Omidiran, Olalekan Julius Odukoya, Oluwafunke Opeyemi Akinbule, Olajide Philip Sobukola

    المصدر: Food Chemistry Advances, Vol 3, Iss , Pp 100534- (2023)

    مصطلحات موضوعية: Microwave-assisted-drying, Orange fleshed sweetpotato, Optimization, Quality attributes, Deep-fat frying, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2772753X23003556; https://doaj.org/toc/2772-753X

    URL الوصول: https://doaj.org/article/21cf6e5bd774451abf55ff661b424e1e

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  10. 10
    دورية أكاديمية
    Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products

    المؤلفون: Rakhi S. Patil, Jyotsna Waghmare, Uday Annapure

    المصدر: Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100778- (2023)

    مصطلحات موضوعية: Deep-fat frying, Indian snacks, Oxidative stability, Palm olein, Sunflower oil, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2666154323002855; https://doaj.org/toc/2666-1543

    URL الوصول: https://doaj.org/article/cff50f3adbfe4ec9af021e72048fd8de

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