Keywords: سرخ کردن عمیق; Algal oil; Fried potato sticks; Deep frying; Vegetable oil; Fuzzy logic;
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; Deep frying; Fractal dimension; Oil spots; Moisture pockets;
Keywords: سرخ کردن عمیق; School meal; Deep frying; Lipid oxidation; Hydroperoxides; Malondialdehyde;
Keywords: سرخ کردن عمیق; Healthy snacks; Deep frying; Synthetic antioxidant; Natural antioxidant;
Keywords: سرخ کردن عمیق; AA; arachidonic acid; ASO; refined high-oleic sunflower oil enriched with an olive-pomace extract of phenols; BI; before intake; COX; cyclooxygenase; CYP450; cytochrome P450 monooxygenase; DSO; refined high-oleic sunflower oil enriched with 400 μg/mL of
Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis
Keywords: سرخ کردن عمیق; ROPO; refined olive-pomace oil; RCO; refined coconut oil; HS-SPME; headspace-SPME extraction; GC/MS; Gas chromatography/mass spectrometry; PC; principal component; PCA; principal component analysis; Aldehydes; Acrolein; Deep frying; GC-MS; HS-SPME; Volati
Cross-linking of wheat starch improves the crispness of deep-fried battered food
Keywords: سرخ کردن عمیق; Crispness; Deep frying; Moisture; Oil reduction; Sound; Batters; Starch; Viscosity
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks
Keywords: سرخ کردن عمیق; Temporal dominance of sensations; TDS; Key-attribute sensory profiling; Fish sticks; Deep frying; Oven; Microwaving; Crunchiness;
Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content
Keywords: سرخ کردن عمیق; Crispness; Deep frying; Moisture; Oil reduction; Sound; Batters; Super heated steam;
Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations
Keywords: سرخ کردن عمیق; Deep frying; Cooking oils; Rapid test kits; 3M™ Low Range Shortening Monitor; FASafe™; Fritest®; Oxifrit-Test®; TPM Veri-Fry®; FOM 310; Testo 265; CapSens 5000
Analysis of trans fatty acids in deep frying oils by three different approaches
Keywords: سرخ کردن عمیق; Deep frying; Trans fatty acids; Elaidic acid; Gas chromatography; Attenuated total reflection spectroscopy; AOCS method Cd 14d-99; Negative second derivative absorbance method
Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying
Keywords: سرخ کردن عمیق; Deterioration; %Free fatty acid; Peroxide value; Iodine value; p-Anisidine value; Antioxidant; Deep frying;