Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Potato strips; Transfer phenomena; 3D simulation; Sensitivity analysis;
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Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Heat transfer coefficient; Mass transfer coefficient; Modeling; Simulation;
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Protein; Edible coating; Fat uptake; Muscle food;
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Tocopherols; Tocotrienols; Carotenoids; Deterioration kinetics; Alpha-Tocopherol (PubChem CID: 14985); Beta-Tocopherol (PubChem CID: 6857447); Gamma-Tocopherol (PubChem CID: 92729); Delta-Tocopherol (PubChem CID: 92094); Alpha-Tocotrienol
Keywords: سرخ کردن عمیق چربی; Battered and breaded fish balls; Bamboo shoot dietary fiber; Deep-fat frying; Fat absorption; Low-fat fried foods
Keywords: سرخ کردن عمیق چربی; 5-Hydroxymethylfurfural (HMF); Furanic compound; Deep-fat frying; Amino acid; Sugar; Model study;
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Phosphatidylcholine; Phosphatidylethanolamine; Sardina pilchardus; Temperature effect;
Keywords: سرخ کردن عمیق چربی; Oil; Deep-fat frying; Viscosity; Fatty acid; Polar materials; Model;
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Ostrich meat; Mass transfer; Color changes; Shrinkage; Artificial neural network;
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Acrylamide; Model identification; Dynamic optimization;
Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
Keywords: سرخ کردن عمیق چربی; 3-Chloropropane-1,2-diol (PubChem CID: 7290); Glycidol (PubChem CID: 11164); 3-Monochloropropane-1,2-diol; Glycidyl esters; Palm olein oil; Deep-fat frying; Potatoes;
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Nutritional composition; Oil type; Enrichment; Acrylamide
Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Formulated products; Internal microstructure; Confocal scanning laser microscopy; Image analysis; Porosity; Fluorophore; Oil absorption; Gluten; Starch; Potato flakes; Methylcellulose
Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying
Keywords: سرخ کردن عمیق چربی; Continuous vacuum drying; Low fat; Corn chips; Texture; Deep-fat frying; Acoustic analysis;
Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Frying oil; Fri-check; Testo 265; Viscofrit; Total polar compounds;
Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
Keywords: سرخ کردن عمیق چربی; Rice bran oil; Deep-fat frying; Heat transfer coefficient; Viscosity; Poori
Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation
Keywords: سرخ کردن عمیق چربی; Dry particle coating; Deep-fat frying; Doughnut; Soybean hull; Rice flour
Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods
Keywords: سرخ کردن عمیق چربی; Potato (Solanum tuberosum L.); Nutritional composition; Energy content; Storage; Roasting; Deep-fat frying; Shallow or pan frying; Micronutrients; Macronutrients; Weight loss; Food composition;
Reducing fat uptake in cassava product during deep-fat frying
Keywords: سرخ کردن عمیق چربی; Edible coatings; Deep-fat frying; Fat reduction; Cassava
Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Oil partitioning; Potato slices; Snacks
Analysis of wheat gluten and starch matrices during deep-fat frying
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Oil uptake; Gluten; Starch
Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Microwave; Precooking; Chicken nuggets; Coating; Mass transfer
Effects of microwave frying and different flour types addition on the microstructure of batter coatings
Keywords: سرخ کردن عمیق چربی; Microwave frying; Deep-fat frying; Scanning electron microscopy (SEM); Batter; Chicken
Comparison between atmospheric and vacuum frying of apple slices
Keywords: سرخ کردن عمیق چربی; Vacuum frying; Oil uptake; Apple; Deep-fat frying
Effect of cellulose ethers on the microstructure of fried wheat flour-based batters
Keywords: سرخ کردن عمیق چربی; Wheat flour batter; Methylcellulose; Hydroxypropyl methylcellulose; Microstructure; Scanning electron microscopy; Deep-fat frying
Comparison of the deep frying process in coated and uncoated dough systems
Keywords: سرخ کردن عمیق چربی; Edible coating; Methylcellulose; Deep-fat frying; Oil uptake; Dough; Heat and mass transfer; Mathematical modeling; Structure
Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying
Keywords: سرخ کردن عمیق چربی; Antioxidants; Deep-fat frying; DPPH; Radical-scavenging activity; Refined oils; Tocopherols; Tocotrienols
Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying
Keywords: سرخ کردن عمیق چربی; Gellan gum; Deep-fat frying; Oil-uptake; Dough; Sev; Texture
Thermal properties of batter systems formulated by combinations of different flours
Keywords: سرخ کردن عمیق چربی; Thermal properties; Batter coating; Fried products; Flour; Deep-fat frying
Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying
Keywords: سرخ کردن عمیق چربی; Reaction rate constants; Activation energy; Colour kinetics; Texture kinetics; Deep-fat frying; Gulabjamun
Pore structure characterization of deep-fat-fried chicken meat
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Pore structure; Pore size distributions; Chicken breast meat; Porosimetry;
Determination of convective heat transfer coefficient during frying of potato dough
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Heat transfer coefficient; Potato dough; Water migration; Temperature profile;
Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying
Keywords: سرخ کردن عمیق چربی; Deep-fat frying; Tofu; Heat and moisture transfer; Shrinkage; Modeling and simulation;