نمایش نتایج جستجو برای
کلمات کلیدی: frying
موارد یافت شده: 32
1 - Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil (چکیده)2 - Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluation (چکیده)
3 - Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate (چکیده)
4 - A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process (چکیده)
5 - An innovative model for describing oil penetration into the doughnut crust during hot air frying (چکیده)
6 - An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material (چکیده)
7 - Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation (چکیده)
8 - Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques (چکیده)
9 - The effect of some processing parameters on mechanical and image texture properties of fried carrot (چکیده)
10 - Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter (چکیده)
11 - Effect of frying temperature and time on image characterizations of pellet snacks (چکیده)
12 - Multi-Objective Optimization of Deep-Fat Frying of Ostrich Meat Plates Using Multi-Objective Particle Swarm Optimization (MOPSO) (چکیده)
13 - Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes (چکیده)
14 - Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques (چکیده)
15 - QUALITY CHANGES OF DONUTS AS INFLUENCED BY LEAVENING AGENT AND HYDROCOLLOID COATINGS (چکیده)
16 - Effect of frying temperature and time on image characterization of pierogi (چکیده)
17 - Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation (چکیده)
18 - Effect of antioxidants on the stability of canola oil during deep frying (چکیده)
19 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
20 - Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying (چکیده)
21 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
22 - An empowered adaptive neuro-fuzzy inference system using self-organizing map clustering to predict mass transfer kinetics in deep-fat frying of ostrich meat plates (چکیده)
23 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
24 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
25 - ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OIL (چکیده)
26 - Anti‐Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying (چکیده)
27 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
28 - Studying physical and chemical changes in liquid frying margarine after consecutive times of heating (چکیده)
29 - Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil (چکیده)
30 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
31 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
32 - Discarding of used frying oils in terms of color index, refractive index and viscosity values (چکیده)
