Keywords: جذب روغن; BHA; butylated hydroxyanisole; BHT; butylated hydroxytoluene; BLFF; blend oil fried French fries; CPO; crude palm oil; CPOFF; crude palm oil fried French fries; ÎE; overall color change; DMPS; dimethylpolysiloxane; HPLC; high performance liquid chromatog
مقالات ISI جذب روغن (ترجمه نشده)
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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: جذب روغن; Hydrocolloid coating; Antioxidants; Fried potatoes; Acrylamide; Oil uptake; Sensory;
Keywords: جذب روغن; Pulsed electric fields; Convective air drying; Frying; Oil uptake; Water loss; Texture; Potato;
Keywords: جذب روغن; Calcium; Extrusion; Oil uptake; Cooking time; Bioaccessibility;
Keywords: جذب روغن; Frying; Oil uptake; Mathematical modeling; Pore pressure; Heat and mass transfer;
Keywords: جذب روغن; Low-fat fried potato; Oil uptake; Shrinkage; Ultrasound frequency; Ultrasound time;
Keywords: جذب روغن; Oil uptake; Lipid oxidation; Sensory evaluation; Edible coatings
Keywords: جذب روغن; Asparagine; Colour; Oil uptake; Reducing sugars; Sucrose; Texture;
Keywords: جذب روغن; Microwave-assisted vacuum frying; Potato chips; Oil uptake; Texture; Color
Keywords: جذب روغن; Snack food; Wheat chips; Stale bread; Oil uptake
Keywords: جذب روغن; Plastic waste; Oil spill; Oil uptake; Sorbent; Polymer film
Keywords: جذب روغن; Oil uptake; Frying; French fries; Pore inactivation model
Keywords: جذب روغن; Furan; Acrylamide; Precursors; Oil uptake; Blanching;
Keywords: جذب روغن; Micromodel; Frying; Oil uptake; Pore network; Capillaries; Dehydration
Keywords: جذب روغن; Vacuum-frying; Chicken nuggets; Oil uptake; Sensory evaluation; Texture
Keywords: جذب روغن; Oil uptake; Energy; Infrared blanching; Water blanching; Color;
Keywords: جذب روغن; Frying; Oil uptake; Mathematical modeling; Heat and mass transfer; Porous media transport;
Keywords: جذب روغن; Micromodel; Frying; Oil uptake; Pore network; Capillaries; Dehydration;
Keywords: جذب روغن; Preharvest fruit drop; Apple; Instant fried noodles; Oil uptake; Frying;
Keywords: جذب روغن; Frying; Microstructure; Chicken nuggets; Oil uptake; Pressure development;
Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut
Keywords: جذب روغن; Soy donut; Soy flour; HPMC; Oil uptake; Texture;
A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles
Keywords: جذب روغن; Instant noodles; Moisture; Oil uptake; Colour; Hardness;
Xylanase as a processing aid for papads, an Indian traditional food based on black gram
Keywords: جذب روغن; Black gram dough; Texture; Papad; Xylanase; Oil uptake;
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters
Keywords: جذب روغن; Frying; Enzyme; Oil uptake; Rheology
Experimental measurement of physical pressure in foods during frying
Keywords: جذب روغن; Frying; Transport; Oil uptake; Chicken nuggets
Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips
Keywords: جذب روغن; Hydrocolloids; Coating; Heat transfer; Oil uptake; Frying
Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake
Keywords: جذب روغن; Vegetable oils; Viscosity; Fatty acid; Oil uptake
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
Keywords: جذب روغن; Vacuum frying; Carrot; Oil uptake; Carotenoids; Colour; Crisp; Frying
Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy
Keywords: جذب روغن; Oil uptake; Potato; Cell; Confocal laser microscopy; Frying; Air-drying
Effect of food surface roughness on oil uptake by deep-fat fried products
Keywords: جذب روغن; G, gluten; MC, methylcellulose; MSR, mean square ratio; NS, native starch; PF, potato flakes; PO, penetrated oil; R2, least squares regression coefficient; SO, surface oil; O, total oilDeep-fat frying; Oil uptake; Fabricated products; Formulated products;
Influence of the vacuum break conditions on oil uptake during potato post-frying cooling
Keywords: جذب روغن; Vacuum frying; Oil uptake; Potato; Post-frying cooling; Vacuum break velocity
Analysis of wheat gluten and starch matrices during deep-fat frying
Keywords: جذب روغن; Deep-fat frying; Oil uptake; Gluten; Starch
Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers
Keywords: جذب روغن; Rice crackers; Oil uptake; Deep fat frying; Frying optimization
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
Keywords: جذب روغن; Vacuum frying; Modeling; Pre-treated potato slices; Water loss; Oil uptake
Comparison between atmospheric and vacuum frying of apple slices
Keywords: جذب روغن; Vacuum frying; Oil uptake; Apple; Deep-fat frying
Comparison of the deep frying process in coated and uncoated dough systems
Keywords: جذب روغن; Edible coating; Methylcellulose; Deep-fat frying; Oil uptake; Dough; Heat and mass transfer; Mathematical modeling; Structure
Kinetics of oil uptake during frying of potato slices:: Effect of pre-treatments
Keywords: جذب روغن; Frying; Potato; Oil uptake; Kinetics
Effect of pre-drying on texture and oil uptake of potato chips
Keywords: جذب روغن; Potato slices; Frying; Texture; Oil uptake; Maximum force;
Oil uptake and texture development in fried potato slices
Keywords: جذب روغن; Potato slices; Frying; Texture; Oil uptake;
Modelling Oil Absorption During Post-Frying Cooling
Keywords: جذب روغن; frying; model development; oil uptake; potato chip; post-frying cooling;
Modelling Oil Absorption During Post-Frying Cooling
Keywords: جذب روغن; frying; model solution; model testing; oil uptake; post-frying cooling;