نمایش نتایج جستجو برای
کلمات کلیدی: Frying
موارد یافت شده: 25
1 - Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System (چکیده)2 - Determination of Mass Transfer Parameters During Deep Fat Frying of Rice Crackers (چکیده)
3 - Effect of frying temperature and time on image characterization of pierogi (چکیده)
4 - Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation (چکیده)
5 - Effect of antioxidants on the stability of canola oil during deep frying (چکیده)
6 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
7 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
8 - Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying (چکیده)
9 - Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils (چکیده)
10 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
11 - Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step (چکیده)
12 - 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)
13 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
14 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
15 - Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying (چکیده)
16 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
17 - ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OIL (چکیده)
18 - Anti‐Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying (چکیده)
19 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
20 - Studying physical and chemical changes in liquid frying margarine after consecutive times of heating (چکیده)
21 - Effect of storage temperature on shelf life of liquid frying margarine (چکیده)
22 - Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil (چکیده)
23 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
24 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
25 - Discarding of used frying oils in terms of color index, refractive index and viscosity values (چکیده)
