فیلتر نتایج
نتایج 41 تا 50 از مجموع 62
Journal Paper
تاثیر سرخ کردن فیله هامور معمولی (Epinephelus coioides) با روغن های مختلف گیاهی (روغن زیتون، روغن ذرت و روغن هسته انگور) بر پروفایل اسید چرب، مواد معدنی و ویتامین ها
Authors: زهرا مومن زاده، آیناز خدانظری، کمال غانمی
Year 1397
Publish place: Iranian Scientific Fisheries Journal Issue 1، Vol 27
Pages: 16 | Language: Persian
Journal Paper
The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
Authors: Marzieh Hejazy، Seyed Amin Khatibi، Zahra Shamsi
Year 1400
Publish place: Journal of Nutrition and Food Security Issue 4، Vol 6
Pages: 7 | Language: English
Journal Paper
Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran
Authors: Saeed Ghobadi، Masoumeh Akhlaghi، Siamak Shams، Seyed Mohammad Mazloomi
Year 1397
Publish place: International Journal of Nutrition Sciences Issue 1، Vol 3
Pages: 6 | Language: English
Journal Paper
Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016
Authors: Simin Naseri، Mohammad Hassan Mahmoudian، Ahmad Reza Yari، Sadegh Molaghen
Year 1397
Publish place: Archives of Hygiene Sciences Issue 2، Vol 7
Pages: 7 | Language: English
Journal Paper
The effect of some processing parameters on mechanical and image texture properties of fried carrot
Authors: M Fathi، Seyed M.A Razavi
Year 1395
Publish place: Iranian Food Science and Technology Research Journal Issue 3، Vol 12
Pages: 10 | Language: Persian
Journal Paper
Kinetics of Reshteh Khoshkar Color Changes During Atmospheric and Vacuum Deep-fat Frying
Authors: s.a Shahidi، a Ghorbani-HasanSaraei، m Mohebbi، a Motamedzadegan
Year 1395
Publish place: International Journal of Engineering (IJE) Issue 12، Vol 29
Pages: 7 | Language: English
Conference Paper
The effect of osmotic dehydration on mass transfer and colorchanges in zucchini during the process of deep frying
Authors: Sepideh Hosseinzadeh، Seyed Ahmed Shaheed
Year 1394
Publish place:
Pages: 8 | Language: English
Conference Paper
Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep-Fat-Fried Kurdish Cheese Nuggets
Authors: Elham Ansarifar، Javad Ansarifar، Mohebbat Mohebbi
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 7 | Language: EnglishConference Paper
Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System
Authors: b Shokrollahi Yancheshmeh، m Mohebbi، m Varidi، e ansarifar
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 5 | Language: EnglishConference Paper
Investigation of kinetics of mass transfer parameters during deep fat frying of native gum coated potato chips
Authors: Atefeh Zamani Ghaleshahi، Somayeh Alavi rafiee، Mahdi Meshkani
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 8 | Language: English
نتایج 41 تا 50 از مجموع 62