Results 101 to 110 of about 700,013 (188)

PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING)

Jurnal Teknologi & Industri Hasil Pertanian, 2013
The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed.
Fibra Nurainy, Siti Nurdjanah, Otik Nawansih, Rahmad Hidayat   +3 more
doaj  

Optimization of vacuum frying condition for producing silver carp surimi chips. [PDF]

Food Sci Nutr, 2019
Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y.   +6 more
europepmc   +1 more source

Vacuum frying of peas: effect of coating and pre-drying. [PDF]

J Food Sci Technol, 2015
Zhu YY, Zhang M, Wang YQ.
europepmc   +1 more source

Vacuum frying as an alternative technique to increase the oxidative stability of sunflower oil. A comprehensive 1H NMR and SPME-GC/MS study focused on oxygenated compounds.

LWT
Andrea Martínez-Yusta, Ainhoa Ruiz Aracama, Jon Alberdi-Cedeño   +2 more
semanticscholar   +1 more source

The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs. [PDF]

Poult Sci
Liu H, Chen J, Liang R, Dai T, Liu C, Feng Y, Wang Y, Xi J, Huang P, Liang X, Deng L.   +10 more
europepmc   +1 more source

Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization. [PDF]

Ultrason Sonochem
Chen Q, Zhang H, Lee YY, Wang Y, Li Y.
europepmc   +1 more source

Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations. [PDF]

Curr Res Food Sci
Shah Y, Takhar PS.
europepmc   +1 more source

Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles. [PDF]

Sci Rep
Assefa D, Dessalegn E, Abegaz K.
europepmc   +1 more source

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source