Keywords: سرخ کردن عمیق; Deep-frying; White potatoes; Nutritional and sensory quality; Acrylamide; Ascorbic acid; Oxidation; Monounsaturated fats;
مقالات ISI سرخ کردن عمیق (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: سرخ کردن عمیق; Acrylamide; Asparagine; Frying-oil; Deep-frying; Glutamine;
Keywords: سرخ کردن عمیق; Furan; Deep-frying; Cooking; Processing contaminants; Risk assessment
Keywords: سرخ کردن عمیق; Deep-frying; Soybean oil; Dielectric increment; Polar components; Oil deterioration; Moisture
Keywords: سرخ کردن عمیق; acrylamide; calcium fortification; deep-frying; puffed shrimp chips; sensory evaluation
Keywords: سرخ کردن عمیق; Vacuum-puffing; Deep-frying; Green tea powder additive; Yukwa snack; Antioxidant activity;
Keywords: سرخ کردن عمیق; Extra virgin olive oil; Deep-frying; Food lipids migration; Frying media composition; Degradation; Acyl groups; Aldehydes; Epoxides; Alcohols; Hydrolysis; Iodine Value; Percentage in weight of polar compounds;
Keywords: سرخ کردن عمیق; Soybean oil; Heating at frying temperature; Deep-frying; Food lipid migration; Frying media composition; Lipid degradation;
Online reconstruction of oil oxidation kinetics and reaction schemes during deep-frying by deconvolution of ATR-FTIR spectra
Keywords: سرخ کردن عمیق; Oil thermo-oxidation; Deep-frying; FTIR; Deconvolution; Local reconstruction of reaction pathways;
Changes in PAHs levels in edible oils during deep-frying process
Keywords: سرخ کردن عمیق; PAHs; Edible oil; Deep-frying; HPLC
Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil
Keywords: سرخ کردن عمیق; Deep-frying; High-performance size-exclusion chromatography; Polar compounds; Rancidity indicators; Sunflower oil
Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying
Keywords: سرخ کردن عمیق; Bene hull oil; Deep-frying; High-performance size-exclusion chromatography; Polar compounds; Sunflower oil; Unsaponifiable matters
Emissions of volatile aldehydes from heated cooking oils
Keywords: سرخ کردن عمیق; Acrolein; Canola oil; Coconut oil; Deep-frying; Indoor emissions; Olive oil; Safflower oil
Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration
Keywords: سرخ کردن عمیق; Acrylamide; Deep-frying; Computational fluid dynamics; Kinetics; Transport phenomena
Detection of 3-N-oxalyl-l-2,3-diaminopropanoic acid in thermally processed foods by reverse phase high performance liquid chromatography
Keywords: سرخ کردن عمیق; Adulteration; Chickpea flour; Grasspea flour; Deep-frying; roasting; Fermentation; α-ODAP; Indian snack foods; Food safety; Food analysis; Food composition;
Genotoxicity studies on dietary diacylglycerol (DAG) oil
Keywords: سرخ کردن عمیق; Diacylglycerol; Genotoxicity; Fat; Heated fat; Deep-frying; DAG, diacylglycerol; TAG, triacylglycerol; UDG, unheated DAG oil; HDG, heated DAG oil; NCE, normochromatic erythrocyte; PCE, polychromatic erythrocyte; MNPCE, micronucleated PCE; DMSO, dimethyl s
Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat
Keywords: سرخ کردن عمیق; Culinary fat; Deep-frying; Colour; Lipid oxidation; Maillard reaction products;
Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage
Keywords: سرخ کردن عمیق; Culinary fat; Meat; Refrigeration; Fatty acids; Deep-frying;