potato chips - Globe Thesis

Keyword [potato chips] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On The Process Of Low Oil Content Potato Chips
2.	Quantitative Analysis Of Acrylamide In Food Matrix By Capillary Electrophoresis Technology
3.	Inhibition Of Acrylamide Formation In Fried Potato Chips
4.	Studies On The Analysis Of Acrylamide And The Elements Affecting The Formation Of Acrylamide In Potato Chips
5.	Studies On Processing Technology Of Decreasing The Oil Content Of Potato Chips By Microwave Frying
6.	Studies On The New Product And New Technology Of Quick-Frozen Potatoes
7.	The Pretreatment Technology Of Vacuum Fried Potato Chips
8.	Effects Of Carbonyl Value On Formation Of Acrylamide In Fried Potato Chips
9.	Process Study And Quality Control For Low Temperature Vacuum Fried Potato Chips
10.	Frying Oil Quality Control And Potato Chips Quality Analisis
11.	Studies On The Control Technology Of Oil Oxidation In Fried Potato Chips
12.	Study On The Technology Of Explosion Puffing Drying By Variable Temperature And Pressure For The Sweet Potato Chips
13.	Near Infrared Multi-component Analysis Of Potato And Suitability Evaluation For Potato Chips Processing
14.	Research And Development On The Processing Technology Of Unicellular Purple Sweet Potato Mud And Its Chips
15.	The Study On Control Method Of Aerylamide In Fried Potato Chips
16.	Forecast Model Of Acrylamide In Potato Chips And Effect Of Natural Antioxidants On Acrylamide Formation In Low-moisture Model System
17.	Optimization And Application Of Frying Process For Sweet Potato Chips At Normal Atmospheric Pressure
18.	Influence Of Lipid Degradation Product-acrolein On The Formation Of Acrylamide During Potato Chips Frying Process
19.	Effects Of Moisture And Pore On The Oil Absorption Behavior Of Potato Chips
20.	Inhibition Of Acrylamide Formation By P-coumaric Acid
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