Add to ORKGOnline firstThe impact of far‐infrared and conventional heaters on heat distribution and physicochem...
The physical and chemical alterations in palm oil during continuous industrial par frying of breaded...
An understanding of the complex processes that occur during firing is necessary to control the quali...
The carbonyl value (COV) and p-anicidine value (AnV) of frying oil increased with the number of uses...
Four commercial frying oils of different degrees of unsaturation, designated as AA, BB, CC and CC-P,...
The goal of this research was to investigate the influence of the degree of hydrogenation of frying ...
The goal of this research was to investigate the influence of the degree of hydrogenation of frying...
This paper is concerned with the industrial frying process and in particular the role of the frying ...
วิทยานิพนธ์ (วท.ม. (วิทยาศาสตร์และเทคโนโลยีอาหาร))--มหาวิทยาลัยสงขลานครินทร์, 255
The aim of this study was to determine the effect of oils on chemical, physical, and sensory propert...
One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repe...
Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe t...
Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality...
Human eat a lot of highly acidic and oxidant foods. Acid chemicals and oxidants in food cause harmfu...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
Online firstThe impact of far‐infrared and conventional heaters on heat distribution and physicochem...
The physical and chemical alterations in palm oil during continuous industrial par frying of breaded...
An understanding of the complex processes that occur during firing is necessary to control the quali...
The carbonyl value (COV) and p-anicidine value (AnV) of frying oil increased with the number of uses...
Four commercial frying oils of different degrees of unsaturation, designated as AA, BB, CC and CC-P,...
The goal of this research was to investigate the influence of the degree of hydrogenation of frying ...
The goal of this research was to investigate the influence of the degree of hydrogenation of frying...
This paper is concerned with the industrial frying process and in particular the role of the frying ...
วิทยานิพนธ์ (วท.ม. (วิทยาศาสตร์และเทคโนโลยีอาหาร))--มหาวิทยาลัยสงขลานครินทร์, 255
The aim of this study was to determine the effect of oils on chemical, physical, and sensory propert...
One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repe...
Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe t...
Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality...
Human eat a lot of highly acidic and oxidant foods. Acid chemicals and oxidants in food cause harmfu...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
Online firstThe impact of far‐infrared and conventional heaters on heat distribution and physicochem...
The physical and chemical alterations in palm oil during continuous industrial par frying of breaded...
An understanding of the complex processes that occur during firing is necessary to control the quali...