Keywords: سیب زمینی سرخ کرده; French fries; Potatoes; Freezing method; Frying; Parfried; Kinetics;
مقالات ISI سیب زمینی سرخ کرده (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: سیب زمینی سرخ کرده; French fries; Frying; Infrared heating; Quality; Surface temperature;
Keywords: سیب زمینی سرخ کرده; EFSA; European Food Safety Agency; GC-FID; gas chromatography-flame ionisation detection; LoQ; limit of quantification; Acrylamide; French fries; Process contaminants; Food preparation; Consumers; Frying; Colour; Acrylamide (PubChem CID: 6579);
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products
Keywords: سیب زمینی سرخ کرده; PipBet; pipecolic acid betaine; PipAc; pipecolic acid; Mepiquat; Pesticide; Thermal processing; Vegetables; Potato; French fries; Potato crisps; Pipecolic acid; Maillard reaction;
Keywords: سیب زمینی سرخ کرده; Alginate; French fries; Acrylamide; Microbial load; Texture;
Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
Keywords: سیب زمینی سرخ کرده; Hexane (PubChem CID: 8058); Diethyl ether (PubChem CID: 3283); Tetrahydrofuran (PubChem CID: 8028); Polar compounds; Fatty acids composition; Deep-fried oil; French fries;
Keywords: سیب زمینی سرخ کرده; Water evaporation; Modelling; Frying; French fries; Heat transfer coefficient;
Keywords: سیب زمینی سرخ کرده; Oil degradation; Triacylglycerol polymers; Frying; French fries; Size-exclusion chromatography (HPSEC);
Keywords: سیب زمینی سرخ کرده; French fries; Vacuum frying; Pulsed-spouted microwave- vacuum drying; Oil content; Texture; Microstructure;
Keywords: سیب زمینی سرخ کرده; Acrylamide; French fries; Fried oil; Air; Kinetic model; Evolved gas analysis;
Keywords: سیب زمینی سرخ کرده; Oil uptake; Frying; French fries; Pore inactivation model
Keywords: سیب زمینی سرخ کرده; French fries; Frying; Crust structure; Mechanical properties; Texture analysis; X-ray tomography
Keywords: سیب زمینی سرخ کرده; Potatoes; Spectroscopy; Machine vision; French fries; Chips; Sorting;
Keywords: سیب زمینی سرخ کرده; Air-frying; French fries; Texture; Colour;
Keywords: سیب زمینی سرخ کرده; Vanadyl sulphate; Acrylamide; Potato; French fries; Chips;
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
Keywords: سیب زمینی سرخ کرده; Pulsed electric field; Industrial-scale application; Potato processing; French fries; Structure modification; Quality aspects;
Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940
Keywords: سیب زمینی سرخ کرده; Acrylamide; l-asparaginase; French fries; Aspergillus oryzae; l-asparagine;
A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment
Keywords: سیب زمینی سرخ کرده; Acrylamide; French fries; Non-linear regression model; Cancer risk assessment; Early-life exposure;
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study
Keywords: سیب زمینی سرخ کرده; Acrylamide concentration; French fries; Food service establishments;
Acrylamide formation in fried potato products - Present and future, a critical review on mitigation strategies
Keywords: سیب زمینی سرخ کرده; Acrylamide; Fried potato products; French fries; Mitigation strategies; Lab scale tests; Industrial production; Risk management;
Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry
Keywords: سیب زمینی سرخ کرده; GC/MS; SPME; Acrolein; French fries; Soybean oil; Corn oil; Canola oil; Sunflower oil; Palm oil
Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection – Fourier transform infrared spectroscopy
Keywords: سیب زمینی سرخ کرده; ATR-FTIR; Trans fatty acids; French fries; Mojonnier extraction; GC; Honolulu
White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets
Keywords: سیب زمینی سرخ کرده; FF, french fries; MUFA, monounsaturated fatty acids; NHANES, National Health and Nutrition Examination Survey; OBF, oven-baked fries; PUFA, polyunsaturated fatty acids; RACC, Reference Amount Customarily Consumed; WP, white potatoesPotato; French fries; N
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
Keywords: سیب زمینی سرخ کرده; French fries; Acrylamide; Microwave pre-thawing; Frying
Effets des transformations industrielles des pommes de terre sur les propriétés nutritionnelles
Keywords: سیب زمینی سرخ کرده; Blanchiment; Déshydratation; Flocons; Frites; Friture; Législation; Purée; Traitement thermique; Transformation de la pomme de terre; Blanching; Dehydration; Flakes; French fries; Frying; Heat treatment; Legislation; mashed potato; Potato processing;
Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying
Keywords: سیب زمینی سرخ کرده; Contact angle; French fries; Frying; Hazelnut oil; Oil degradation; Palm oil; Palm super olein; Sunflower oil
Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
Keywords: سیب زمینی سرخ کرده; Potato crisp; Potato chips; French fries; Solanun tuberosum L.; Maillard reaction; Risk and benefit; Acrylamide; Total antioxidant capacity; Color; Frying conditions; Food safety; Food composition
Influence of frying conditions on acrylamide content and other quality characteristics of French fries
Keywords: سیب زمینی سرخ کرده; Acrylamide; French fries; Fryer; Heating power; Potato-to-oil ratio; Quality; Temperature kinetics; Food safety; Food composition
Lipid profile of foods fried in thermally polymerized palm oil
Keywords: سیب زمینی سرخ کرده; French fries; Fish fry; Papads; Moisture; Lipid; Quality
The effect of asparaginase on acrylamide formation in French fries
Keywords: سیب زمینی سرخ کرده; Par-fried potatoes; Frying; Acrylamide; French fries; Reducing sugar; Glucose; Asparagine; Asparaginase
Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden
Keywords: سیب زمینی سرخ کرده; Fatty acids; French fries; Lipids; Lipid oxidation; Lipid composition; Phytosterols; Phytosterol oxidation products (POPs); Tocopherols; Tocotrienols; Fried potato products; Fast food; Sweden
Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography–positive chemical ionization tandem mass spectrometry
Keywords: سیب زمینی سرخ کرده; Acrylamide; Solid-phase microextraction; Gas chromatography–mass spectrometry; Positive chemical ionization; French fries; Potato crisps
The effects of enzymes on fat content and texture of French fries
Keywords: سیب زمینی سرخ کرده; French fries; Enzymes; Fat content; Texture
Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
Keywords: سیب زمینی سرخ کرده; French fries; Crispness; Texture; Fracture properties; Acoustic properties; Frying; Moisture
Acrylamide reduction under different pre-treatments in French fries
Keywords: سیب زمینی سرخ کرده; Potato strips; Frying; Acrylamide; Color; French fries; Glucose; Asparagine
Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
Keywords: سیب زمینی سرخ کرده; Acrylamide; Potato chips; French fries; Surface colour; Computer vision-based image analysis
A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries
Keywords: سیب زمینی سرخ کرده; Acrylamide; Potatoes; Ware; Domestic; French fries
Application of SAFES (systematic approach to food engineering systems) methodology to French fries manufacture
Keywords: سیب زمینی سرخ کرده; Frying; Blanching; French fries; SAFES
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
Keywords: سیب زمینی سرخ کرده; Acrylamide; Frying; French fries; Surface temperature; Core temperature
Changes of polysaccharide content and texture of potato during French fries production
Keywords: سیب زمینی سرخ کرده; Potato tuber; French fries; French fries processing line; Texture; Non-starch polysaccharide; Lignin;
Structural changes of potato tissue during French fries production
Keywords: سیب زمینی سرخ کرده; Potato tuber; French fries; French fries processing line; Tissue structure; Texture; Non-starch polysaccharides; Lignin;
Identification and olfactometry of French fries flavour extracted at mouth conditions
Keywords: سیب زمینی سرخ کرده; French fries; Potato; Flavour; Volatile compounds; Dynamic headspace; Olfactometry;