Keywords: سرخ کردن خلاء; Potato crisps; Vacuum frying; Conventional frying; Acrylamide; Alkyl pyrazines; Oil oxidation; 3-MCPD esters;
مقالات ISI سرخ کردن خلاء (ترجمه نشده)
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Keywords: سرخ کردن خلاء; Ultrasound; Microwave; Vacuum frying; Moisture evaporation; NMR; SEM;
Keywords: سرخ کردن خلاء; Ultrasound; Microwave; Vacuum frying; Potato chips; Dehydration; SEM;
Keywords: سرخ کردن خلاء; Oleuropein; Olive leaves extract; Microencapsulation; Atmospheric frying; Vacuum frying; Inulin;
Keywords: سرخ کردن خلاء; Frying; Vacuum frying; Starch; Gelatinization; In vitro digestibility; Starch digestibility
Keywords: سرخ کردن خلاء; French fries; Vacuum frying; Pulsed-spouted microwave- vacuum drying; Oil content; Texture; Microstructure;
Keywords: سرخ کردن خلاء; High pressure processing; Freezing; Carrot; Vacuum frying; Snack; Antioxidant;
Keywords: سرخ کردن خلاء; Vacuum frying; Breaded shrimps; Moisture loss; Oil absorption; Acrylamide content; AACC; American Association of Cereal Chemists; AOAC; Association of Official Analytical Chemists; HPLC; high performance liquid chromatography; MS; mass spectrometry; VF; v
Keywords: سرخ کردن خلاء; Two-step drying; Vacuum drying; Carotenoids; Browning; Crispness; Flash profile; Frying; Vacuum frying;
Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality
Keywords: سرخ کردن خلاء; Vacuum frying; Microwave-assisted vacuum frying; Ultrasound microwave assisted vacuum frying; Button mushrooms; Mushroom chips; Agaricus bisporus;
In vivo study on the slow release of glucose in vacuum fried matrices
Keywords: سرخ کردن خلاء; Vacuum frying; Frying; Gelatinization; Glycemic response; Starch digestibility; Unavailable glucose; Slow digestion; In vivo study;
Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy
Keywords: سرخ کردن خلاء; MVF; microwave-assisted vacuum frying; VF; vacuum frying; NMR; nuclear magnetic resonance; CLSM; confocal laser scanning microscopy; MR; moisture ratio; Deff; effective moisture diffusivity (m2/s); FW; free water; BW; bound water; IW; immobilized water; T
Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
Keywords: سرخ کردن خلاء; Texture; Color; Vacuum frying; Blanching; Oil absorption
Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols
Keywords: سرخ کردن خلاء; Polyphenols; Agroindustrial wastes; Oil absorption; Vacuum frying
Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips
Keywords: سرخ کردن خلاء; Vacuum frying; Sweetpotato chips; Optimization; Quality attributes; Carotenoid content; Oil content
Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy
Keywords: سرخ کردن خلاء; Hot-stage microscopy; Process miniaturization; Starch gelatinization; Atmospheric frying; Vacuum frying; Formulated products; Fabricated products; Image analysis
Microstructural approach to understand oil absorption during vacuum and atmospheric frying
Keywords: سرخ کردن خلاء; Microstructure; Porosity; Oil absorption; Frying; Vacuum frying; Surface roughness;
Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying
Keywords: سرخ کردن خلاء; “Churros”; Heat transfer; Moisture loss; Potato; Vacuum frying;
Phenolic compounds in Chinese purple yam and changes during vacuum frying
Keywords: سرخ کردن خلاء; Purple yam; Anthocyanins; Phenolic acids; Phenolic compounds; Vacuum frying;
Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips
Keywords: سرخ کردن خلاء; Banana chip; Guar gum; Xanthan gum; Vacuum frying; Oil absorption
Effects of vacuum frying on structural changes of bananas
Keywords: سرخ کردن خلاء; Vacuum frying; Modeling; Structure; Expansion; Heywood shape factor; Banana ripeness;
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
Keywords: سرخ کردن خلاء; Vacuum frying; Carrot; Oil uptake; Carotenoids; Colour; Crisp; Frying
Vacuum frying process of gilthead sea bream (Sparus aurata) fillets
Keywords: سرخ کردن خلاء; Vacuum frying; Fish; Oil content; Shrinkage
Influence of the vacuum break conditions on oil uptake during potato post-frying cooling
Keywords: سرخ کردن خلاء; Vacuum frying; Oil uptake; Potato; Post-frying cooling; Vacuum break velocity
The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips
Keywords: سرخ کردن خلاء; Oil absorption; De-oiling; Vacuum frying; Texture
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
Keywords: سرخ کردن خلاء; Vacuum frying; Physical properties; Sensory properties; Potato variety; Pre-treatment
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
Keywords: سرخ کردن خلاء; Vacuum frying; Modeling; Pre-treated potato slices; Water loss; Oil uptake
Comparison between atmospheric and vacuum frying of apple slices
Keywords: سرخ کردن خلاء; Vacuum frying; Oil uptake; Apple; Deep-fat frying
Vacuum frying of high-quality fruit and vegetable-based snacks
Keywords: سرخ کردن خلاء; Vacuum frying; Fruit and vegetables; Oil content; Vitamin; Sensory