يعرض 1 - 20 نتائج من 10,476 نتيجة بحث عن '"FRYING"', وقت الاستعلام: 0.68s تنقيح النتائج
  1. 1
    Dissertation/ Thesis
    Estudio de la relación estructura-propiedadproceso en cinco variedades de patata (Solanum tuberosum) durante el proceso de fritura

    المؤلفون: Oblitas Cruz, Jimy Frank

    المساهمون: University/Department: Universitat de Lleida. Departament de Tecnologia, Enginyeria i Ciència dels Aliments

    Thesis Advisors: Ibarz Ribas, Alberto, Castro, Wilson

    المصدر: TDX (Tesis Doctorals en Xarxa)

    مصطلحات موضوعية: Microestructura, Fritura, Processament d'imatges, Procesamiento de imagenes, Microstructural, Frying, Image processing, Tecnologia d'Aliments

    وصف الملف: application/pdf

    URL الوصول: http://hdl.handle.net/10803/689704

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  2. 2
    Academic Journal
    Effect of Gradient Vacuum Pressure on Quality Parameters of Vacuum‐Fried Bananas Chips.

    المؤلفون: Nam, Tran Cong1 (AUTHOR), Huy, Truong Khac2 (AUTHOR), Danh, Tran Cong2 (AUTHOR), Suong, Ngo Thao1 (AUTHOR), Nhu, Le Thi Quynh1 (AUTHOR), Nguyen, Quang D.3 (AUTHOR), Vuong, Nguyen Duc1 (AUTHOR) nguyenducvuong@iuh.edu.vn

    المصدر: Journal of Food Process Engineering. Nov2024, Vol. 47 Issue 11, p1-9. 9p.

    مصطلحات موضوعية: *PRODUCTION methods, FRYING, HARDNESS, MOISTURE, MICROSTRUCTURE


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  3. 3
    Academic Journal
    市販おやきにおける加工方法の差が 皮の食感に及ぼす影響 ―加熱工程および膨張剤の使用を中心にした予備的研究.

    Alternate Title: The Effect of Different Processing Methods on the Texture of Dumplings in Commercial Oyaki: A Preliminary Study Focusing on the Heating Process and the Use of Expanding Agents.

    المؤلفون: 小木曽加奈1 kogiso.kana@u-nagano.ac.jp, 中澤　弥子1, 小川　晶子1, 尾関　　彩1

    المصدر: Journal of Home Economics of Japan. 2024, Vol. 75 Issue 6, p256-269. 14p.

    مصطلحات موضوعية: *PRODUCTION methods, PRINCIPAL components analysis, DEEP frying, PHYSICAL measurements, THERMAL expansion


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  4. 4
    Academic Journal
    Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS.

    المؤلفون: Fathimah, Rohmah Nur1 (AUTHOR) rohmahfathimah@gmail.com, Majchrzak, Tomasz1 (AUTHOR) tomasz.majchrzak@pg.edu.pl

    المصدر: Molecules. Nov2024, Vol. 29 Issue 21, p5046. 15p.

    مصطلحات موضوعية: *PROTON transfer reactions, *DEEP frying, *FATTY acid oxidation, *RAPESEED oil, *VOLATILE organic compounds

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  5. 5
    Fishing on the Frying Pan [i.e. Fryingpan].

    Additional Titles: W.H. Jackson sample album. Colorado Book II ; no. 64

    المؤلفون: Jackson, William Henry

    الموضوعات: Fishing 1880-1900. Colorado Eagle County, Streams 1880-1900. Colorado Eagle County, Eagle County (Colo.) DATES., Frying Pan Creek (Colo.) 1880-1900.

    مصطلحات الفهرس: Imaged., sample books., Photographic prints., Albumen prints.

    URL: http://cdm15330.contentdm.oclc.org/u?/p15330coll22,40567
    http://photoswest.org/cgi-bin/imager?00300310

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  6. 6
    Academic Journal
    مروری بر روش‌های نوین کاهش جذب روغن در فرآورده‌های غذایی سرخ‌شده

    Alternate Title: A review of novel methods of reducing oil absorption in fried food products.

    المؤلفون: Tahergorabi, Reza1 (AUTHOR) rtahergo@ncat.edu, Ansarifar, Elham2 (AUTHOR) ansarifar.elham@gmail.com, Moodi, Mitra3 (AUTHOR) mitra_m2561@yahoo.com, Tahergorabi, Zoya4 (AUTHOR) z.tahergorabi@yahoo.com

    المصدر: Journal of Scientific Research in Medical Sciences. 2024, Vol. 31 Issue 2, p113-126. 14p.

    مصطلحات موضوعية: *DEEP frying, *CONSUMER attitudes, *FRIED food, *CONSUMER preferences, *BLOOD pressure


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  7. 7
    Academic Journal
    Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun.

    المؤلفون: Sain, Mukul1, Minz, P. S.1, Ray, Arijit1, Bihola, Ankit1, Adil, Shaikh2 shaikh.adil23773@paruluniversity.ac.in

    المصدر: Journal of Applied & Natural Science. 2024, Vol. 16 Issue 2, p526-533. 8p.

    مصطلحات موضوعية: *VISCOSITY, *FRYING, *SHEARING force, *COLOR, *LEAD time (Supply chain management), *BLOOD viscosity


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  8. 8
    Academic Journal
    Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.

    المؤلفون: Dangal, Anish1,2 (AUTHOR) anishdangal42@gmail.com, Tahergorabi, Reza3 (AUTHOR), Acharya, Devraj4 (AUTHOR), Timsina, Prekshya5 (AUTHOR), Rai, Kishor2,6 (AUTHOR), Dahal, Sangam7 (AUTHOR), Acharya, Priti1 (AUTHOR), Giuffrè, Angelo Maria8 (AUTHOR) amgiuffre@unirc.it

    المصدر: European Food Research & Technology. Jun2024, Vol. 250 Issue 6, p1537-1550. 14p.

    مصطلحات موضوعية: *FRIED food, *DEEP frying, *FOOD consumption, *CONSUMPTION (Economics), *FOOD texture


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  9. 9
    Academic Journal
    The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation.

    Alternate Title: Impacto del pre-secado y diferentes potencias de infrarrojo en algunos parámetros de calidad de chips de manzana fritos mediante radiación infrarroja combinada con vacío.

    المؤلفون: Uğurlu, S.1, Yücel, T.1, Cavidoğlu, İ.1, Bakkalbaşı, E.1 emrebakkalbasi@yyu.edu.tr

    المصدر: Grasas y Aceites. Apr-Jun2024, Vol. 75 Issue 2, p1-11. 11p.

    مصطلحات موضوعية: *INFRARED radiation, *FRYING, *MOISTURE, *OXIDATION


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  10. 10
    Conference
    Effect of process variables on physicochemical properties of taro (Colocasia esculenta) chips during vacuum frying.

    المؤلفون: Novianto, Toni Dwi1 (AUTHOR) toni.dwi.novianto@brin.go.id, Budiastra, I. Wayan2 (AUTHOR), Wullandari, Putri1 (AUTHOR), Pamungkas, Amin1 (AUTHOR)

    المصدر: AIP Conference Proceedings. 2024, Vol. 2957 Issue 1, p1-6. 6p.

    مصطلحات موضوعية: *TARO, *FRYING, *APPROPRIATE technology, *TEMPERATURE effect, *CONSUMPTION (Economics)


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  11. 11
    Academic Journal
    Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants

    المؤلفون: Yıldız, Kıvılcım, İyilikeden, Elif, Yıldız, Orçun, Günç Ergönül, Pelin

    المصدر: Nutrition & Food Science, 2024, Vol. 55, Issue 2, pp. 472-480.

    URL الوصول: http://www.emeraldinsight.com/doi/10.1108/NFS-10-2023-0238

    View full text at Emerald Full Text Finder

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  12. 12
    Academic Journal
    CONFLICTOS E IRONÍAS EN PEDRO PÁRAMO (1955), DE JUAN RULFO. (Spanish)

    Alternate Title: CONFLICTS AND IRONIES IN JUAN RULFO'S PEDRO PÁRAMO (1955). (English)

    المؤلفون: POPOVIC KARIC, Pol

    المصدر: Signa; 2025, Issue 34, p529-542, 14p

    مصطلحات موضوعية: INTERPERSONAL relations, IRONY, FRYING


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  13. 13
    Academic Journal
    炒烘结合工艺对烘青绿茶品质的影响. (Chinese)

    Alternate Title: Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea. (English)

    المؤلفون: 张荣祥, 杜亚如, 张 德, 董智杰, 倪德江, 郑时兵, 余 志

    المصدر: Shipin Kexue/ Food Science; 2025, Vol. 46 Issue 1, p90-99, 10p

    مصطلحات موضوعية: GREEN tea, PRINCIPAL components analysis, ORTHOGONAL arrays, FRYING, TEA


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  14. 14
    Academic Journal
    Parental aggression in the Texas cichlid: natural observations and experimental manipulations using model presentations.

    المؤلفون: FRASIER, WILL, LINDSEY, FINLEY, VAN BREUKELEN, NATALIE A.

    المصدر: Western North American Naturalist; Dec2024, Vol. 84 Issue 4, p419-424, 6p

    مصطلحات موضوعية: POPULATION density, PREDATORY animals, AGGRESSION (Psychology), FRYING


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  15. 15
    Academic Journal
    Impact of Thermal Process on Polycyclic Aromatic Hydrocarbons in Rabbit Meat.

    المؤلفون: Mastan, O.A., Longodor, A. L., Maris, S., Becze, A., Andronie, L., Pop, I., MesaroȘ, D., Coroian, A.

    المصدر: Scientific Bulletin of Electrical Engineering Faculty; Dec2024, Vol. 24 Issue 2, p1-4, 4p

    مصطلحات موضوعية: RABBIT meat, HYDROCARBONS, FRYING, SMOKING (Cooking), POLYCYCLIC aromatic hydrocarbons

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  16. 16
    Academic Journal
    Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes.

    المؤلفون: Pandiselvam, R., Krishnan, Rupa, Manikantan, M. R., Jacob, Anjitha, Ramesh, S. V., Beegum, Shameena

    المصدر: Journal of Food Measurement & Characterization; Dec2024, Vol. 18 Issue 12, p10102-10108, 7p

    مصطلحات موضوعية: COCONUT oil, DEEP frying, SUNFLOWER seed oil, COCONUT, DIET


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  17. 17
    Academic Journal
    Deep Fat Frying Characteristics of Malpoa: Kinetics, Heat, and Mass Transfer Modeling.

    المؤلفون: Gupta, Puneeta, Mondal, Imdadul Hoque, Dash, Kshirod Kumar, Geetika, Suthar, Tejas, Ramzan, Khadija, Harsanyi, Endre, Shaikh, Ayaz Mukarram, Béla, Kovács

    المصدر: Processes; Dec2024, Vol. 12 Issue 12, p2662, 26p

    مصطلحات موضوعية: DEEP frying, MASS transfer kinetics, HEAT transfer coefficient, MASS transfer, FOOD industry


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  18. 18
    Academic Journal
    Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values.

    المؤلفون: Laumer, Michaela, Kellermann, Adolf, Maidl, Franz-Xaver, Hülsbergen, Kurt-Jürgen, Ebertseder, Thomas

    المصدر: Potato Research; Dec2024, Vol. 67 Issue 4, p1483-1496, 14p

    مصطلحات موضوعية: FRENCH fries, RESEARCH personnel, COLOR, TUBERS, FRYING, POTATOES


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  19. 19
    Academic Journal
    Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying

    المؤلفون: HUANG Liang-liang, JIANG Kang-hui, LI Qi, YANG Jie, HU Yun, LI Liang

    المصدر: Liang you shipin ke-ji, Vol 33, Iss 1, Pp 105-112 (2025)

    مصطلحات موضوعية: highland barley, stir-frying, protein structure, properties, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250111; https://doaj.org/toc/1007-7561

    URL الوصول: https://doaj.org/article/c80cf4776dcc4f068c65406afdd48a5d

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  20. 20
    Academic Journal
    Impact of cooking on nutritional contents of kenger in terms of antioxidants

    المؤلفون: Indrani Kalkan, Ozan Emre Eyupoglu, Sukru Karatas, Zakia El Miri Aissaoui, Rusen Anık

    المصدر: Food Production, Processing and Nutrition, Vol 7, Iss 1, Pp 1-12 (2025)

    مصطلحات موضوعية: Antioxidant activity, Kenger, Boiling, Stir-frying, Phenolic compounds, Vitamin C, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2661-8974

    URL الوصول: https://doaj.org/article/abdd95f6c99a4a71902305998b0f697e

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