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Keyword [frying]
Result: 181 - 200 | Page: 10 of 10
181. Research On Near Infrared Detection Method Of Frying Oil Quality Based On Machine Learning
182. Ultrasonic-assisted Extraction Process And Frying Performance Of Black Soybean Oil
183. The Design And Implementation Of The Rapid Detection System For The Number Of Frying Times Of Edible Frying Based On NIRS
184. Evaluation of different techniques for microstructural characterization of deep-fat fried foods
185. Evaluation of oxygen bomb methodology for studying frying chemistry
186. Protective effects of polydimethylsiloxane in soybean oil at frying temperatures
187. Heat and mass transfer in deep fat frying of breaded chicken nugget
188. Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips
189. Chemical factors affecting degradation processes of vegetable oils during frying
190. Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ
191. A comparison of two frying oils, cottonseed oil and corn oil, using standard methodologies and modified methodologies
192. The impact of deep-frying on the fat, protein and isoflavone content of tofu with sensory evaluation of five types of tofu
193. The chemical and functional properties of cottonseed oil as a deep-fat frying medium
194. Thermal Desorption Studies of Corn Oil at Frying Temperatures: Thermal Scission vs Autoxidation
195. Biodiesel production from waste frying oil: Conversion monitoring and modeling
196. Deep-fat frying of potato strips: Simulation of heat and mass transfer during frying and experimental measurements of frying and texture
197. Chemistry and microscopy of crust formation in French fried potatoes: Contribution of lipid polar products in frying oils to molecular organization and texture
198. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
199. Modeling the transport phenomena and structural changes during deep fat frying
200. The role of monoacylglycerols in deep-fat frying studied by using a starch gel model food system
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