Frying process - Globe Thesis

Keyword [Frying process] Result: 1 - 20 \| Page: 1 of 2
1.	Research On Deep-frying Process Of New Style Fast-food And Its Quality Improved By Oxidation Starch Phosphoric Acid Ester And Chitosan
2.	Study On The Antioxidant Effect Of Spice Essential Oil To Deep-fried Beef During Frying Process And Storage
3.	Nutritional Effect Of Carya Nut Kernel On Metabolic Syndrome And Changes Of Functional Components During Traditional Stir-frying Process
4.	The Study On Control Method Of Acrylamide In Slice Type Fried Potato
5.	Study On The Dehydration Technology By Vacuum Low-Temperature Drying And Products Development Of Pleurotus Eryngii
6.	Study On Quality Change Of Several Kinds Of Edible Oil During Frying Process
7.	The Kinetic Study Of Structures, Fatty Acid And Volatile Compounds In Palm Oil Deep-fat Frying Process
8.	Optimization And Application Of Frying Process For Sweet Potato Chips At Normal Atmospheric Pressure
9.	Quality Change Of Soybean Oils During Flying And The Research Of Improving The Number Of Flying
10.	Influence Of Lipid Degradation Product-acrolein On The Formation Of Acrylamide During Potato Chips Frying Process
11.	The Formation And In Vivo Evaluation Of Polar Compounds Generated During Frying Process Of High Saturated Oils
12.	The Pleurotus Eryngii Chips Processing Technology Optimization Research And Product Development
13.	Research On The Change Of The Typical Physical And Chemical Index In Soybean Oil During The Frying Process
14.	Study On Prepared Furong Fish Steak
15.	In Vitro Antioxidant,Oxidation Stability And The Quality Change During The Frying Process Of Trichosanthes Tirilowii Maxim Seed Oil
16.	Study On 3-chloropropanol Esters And Glycidyl Esters During Frying Process
17.	Study On The Relationship Between Total Polar Components And Triglyceride Polymers And Other Components In Frying Process
18.	The Formation Of 9,10-Epoxystearic Acid Generated From Oils During Frying Process And Its Effect On HepG2 Cells
19.	Study On Identification Of The Aerial Parts Of Angelica Sinensis And Preparation Of Angelica Leaf Tea
20.	The Thermal Oxidative Deterioration Of Edible Oil Composition And Content Changes Of Its Trans Fatty Acid During Deep Frying Process
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