Keywords: سرخ کردن; French fries; Potatoes; Freezing method; Frying; Parfried; Kinetics;
مقالات ISI سرخ کردن (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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; Frosting; Frying; Structured surfaces;
Keywords: سرخ کردن; Coating; Frying; Potato strips; Numerical modeling; Transfer phenomena;
Keywords: سرخ کردن; Pulsed electric fields; Convective air drying; Frying; Oil uptake; Water loss; Texture; Potato;
Keywords: سرخ کردن; French fries; Frying; Infrared heating; Quality; Surface temperature;
Keywords: سرخ کردن; 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);
Keywords: سرخ کردن; Frying; Oil uptake; Mathematical modeling; Pore pressure; Heat and mass transfer;
Keywords: سرخ کردن; Coating; Frying; Potato strips; Simulation; Transfer phenomena;
Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken
Keywords: سرخ کردن; Frying; Chicken; Oxidation parameter; Total polar material; DPPH loss;
Keywords: سرخ کردن; Oil degradation; Triacylglycerol polymers; Frying; French fries; Size-exclusion chromatography (HPSEC);
Keywords: سرخ کردن; Water evaporation; Modelling; Frying; French fries; Heat transfer coefficient;
Keywords: سرخ کردن; French fry; Pulsed electrical fields; Frying; Blanching;
Keywords: سرخ کردن; Frying; Potato; Simulant; Pre-boiling regime; Gravitational acceleration effect;
Keywords: سرخ کردن; Pulsed electric fields; Sweet potato; Structure; Texture; Frying; Kumara;
Keywords: سرخ کردن; Frying; Oil thermo-oxidation; Kinetic modeling; Oxygen mass transfer; Radicalar mechanism; Oil hydrolysis;
Keywords: سرخ کردن; Frying; Vacuum frying; Starch; Gelatinization; In vitro digestibility; Starch digestibility
Keywords: سرخ کردن; Rosemary ethanol extract; Palm oil; Accelerated storage; Antioxidants; Frying;
Keywords: سرخ کردن; Edible oils; Fats; Fatty acids; Frying; Heating; Reheating; Trans fatty acids; Asian Indians
Keywords: سرخ کردن; Oil absorption; Potato chips; Oil distribution; Frying; Guar gum; GlycerolWater (PubChem CID: 962); Starch (PubChem CID: 439341); Glycerol (PubChem CID: 753); Sudan red (PubChem CID: 5910713); Nile Red (PubChem CID: 65182); Petroleum (PubChem CID: 6437559
Keywords: سرخ کردن; Tartary buckwheat; Rutin; Frying; Thermal stability; Instant fried noodles; Rutin (PubChem CID: 5280805); Quercetin (PubChem CID: 5280343);
Keywords: سرخ کردن; PEF; Potato; Frying; Oil content; Texture
Keywords: سرخ کردن; Oil uptake; Frying; French fries; Pore inactivation model
Keywords: سرخ کردن; French fries; Frying; Crust structure; Mechanical properties; Texture analysis; X-ray tomography
Keywords: سرخ کردن; Steryl ferulates; Phytosterols; Soybean oil; Frying; Antioxidant activity; Antipolymerisation activity;
Keywords: سرخ کردن; Micromodel; Frying; Oil uptake; Pore network; Capillaries; Dehydration
Keywords: سرخ کردن; Batter formulation; Frying; Surface ruptures;
Keywords: سرخ کردن; Frying; Oil thermal degradation; Tocopherols; Phenolic compounds; Low-molecular-weight aldehydes; Olive vegetation waters; Olive phenolic extract;
Keywords: سرخ کردن; Rosemary extract; Acrylamide; Sunflower oil; Deep-fried potato; Frying;
Keywords: سرخ کردن; Frying; Crust; Pores; Wicking; Scanning electron microscopy; Capillary penetration
Keywords: سرخ کردن; Frying; Potato; Convection; Gravity; Temperature measurement; Crust thickness; Evaporation front;
Keywords: سرخ کردن; Frying; Oil uptake; Mathematical modeling; Heat and mass transfer; Porous media transport;
Keywords: سرخ کردن; Frying; Pregelatinized starch; Wheat bran; Fiber; Oil absorption;
Keywords: سرخ کردن; Micromodel; Frying; Oil uptake; Pore network; Capillaries; Dehydration;
Keywords: سرخ کردن; Two-step drying; Vacuum drying; Carotenoids; Browning; Crispness; Flash profile; Frying; Vacuum frying;
Keywords: سرخ کردن; Preharvest fruit drop; Apple; Instant fried noodles; Oil uptake; Frying;
Keywords: سرخ کردن; Frying; Microstructure; Chicken nuggets; Oil uptake; Pressure development;
Keywords: سرخ کردن; Vacuum; Frying; Microstructure; Two-stage frying; Gelatinization; De-oiling;
In vivo study on the slow release of glucose in vacuum fried matrices
Keywords: سرخ کردن; Vacuum frying; Frying; Gelatinization; Glycemic response; Starch digestibility; Unavailable glucose; Slow digestion; In vivo study;
Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments
Keywords: سرخ کردن; Fried foods; Frying; Mondial; Nutrient loss; Processed potatoes;
Effect of frying on the pasting and rheological properties of normal maize starch
Keywords: سرخ کردن; Maize starch; Frying; Water content; Rheological properties; Morphology; Starch (PubChem CID; 24836924); Water (PubChem CID; 962); Amylose (PubChem CID; 53477771); Amylopectin (PubChem CID; 439207);
Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles
Keywords: سرخ کردن; Oil structuring; Oleogel; Frying; Instant fried noodle; Saturated fat;
Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying
Keywords: سرخ کردن; Olive leaf; Avocado leaf; Thermal stability; Frying; Antioxidants;
TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying
Keywords: سرخ کردن; Frying; PAHs; OPAHs; TBHQ; Peanut skins; Reduction;
Waste management in the meat processing industry: Conversion of paunch and DAF sludge into solid fuel
Keywords: سرخ کردن; Waste management; Paunch; Energy pellets; Frying; DAF sludge; Biofuel;
Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas)
Keywords: سرخ کردن; Frying; Sweet potato; Ultrasound; Kinetics; Osmotic dehydration; Pretreatment;
Effects of Soursop flowers (Annona muricata L.) extract on chemical changes of refined palm olein stored at frying temperature
Keywords: سرخ کردن; PO; Palm olein; An.M; Annona muricata; POâ+âBHT200ppm; palm olein supplemented with butylated hydroxytoluene at concentration 200Â ppm; POÂ +Â An.M; palm olein supplemented with Annona muricata extract; TOTOX; total oxidation; GC/FID; gas-chromatograp
Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation
Keywords: سرخ کردن; Vacuum; Frying; Mackerel; Oxidation; Fish patties
Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers
Keywords: سرخ کردن; Cooking; frying; total carbohydrate; vitamin C; mineral content; potato
Antiaflatoxigenic food additive potential of Murraya koenigii: An in vitro and molecular interaction study
Keywords: سرخ کردن; Aflatoxin; Frying; HPLC; Mycotoxin; Xerophiles;
PCB and organochlorine pesticide concentrations in eel increase after frying
Keywords: سرخ کردن; Eel; Frying; Cooking; PCBs; Organochlorine pesticides