Feasibility of Producing Acceptable Carotene and Energy Rich Taro Crisps with Deep Palm-Oil Frying in Nigeria

U.J. Ukpabi; U. Chijioke; E.N.A. Mbanaso

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Feasibility of Producing Acceptable Carotene and Energy Rich Taro Crisps with Deep Palm-Oil Frying in Nigeria

机译：在尼日利亚通过深棕榈油油炸生产可接受的胡萝卜素和能量丰富的芋头薯片的可行性

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Corms of a high yielding taro genotype (NCe006) were used to assess the feasibility of producing acceptable pro vitamin A and energy rich taro crisps after deep oil frying with crude red palm oil. Frying with refined palm oil was used as control. Results

机译：使用高产芋头基因型（NCe006）的球茎评估用粗红棕榈油油炸后，生产可接受的维生素A原和能量丰富的芋头薯片的可行性。与精制棕榈油煎炸用作对照。结果

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《Pakistan journal of nutrition: PJN》 |2013年第9期|共4页
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U.J. Ukpabi; U. Chijioke; E.N.A. Mbanaso;
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入库时间 2022-08-18 13:54:26

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1. Feasibility of Producing Acceptable Carotene and Energy Rich Taro Crisps with Deep Palm-Oil Frying in Nigeria [J] . U.J. Ukpabi, U. Chijioke, E.N.A. Mbanaso Pakistan journal of nutrition: PJN . 2013,第9期

机译：在尼日利亚通过深棕榈油油炸生产可接受的胡萝卜素和能量丰富的芋头薯片的可行性
2. Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan Area [J] . Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Journal of Food and Nutrition Sciences . 2014,第1期

机译：评价阿克拉都会区的山药油炸薯片（Dioscorea rotundata）的感官特性和消费者接受度
3. Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs [J] . ANNA C. S. PORTO-FETT, MICHELLE OLIVER, MARCIAUNA DANIEL, Journal of food protection . 2016,第5期

机译：油炸或常规烤箱烹饪对肉丸中大肠杆菌志贺毒素生产细胞热失活的影响
4. The Role of the Slope on Taro Leaf Surface to Produce Electrical Energy [C] . K M T Negara, I N G Wardana, D Widhiyanuriyawan International Conference on Mechanical Engineering Research and Application . 2019

机译：斜坡对芋头叶面产生电能的作用
5. Renewable energy projects, when appropriately researched and configured, can they be an acceptable alternative to fossil fuels for producing energy? [D] . Maneen, Daniel. 2007

机译：如果对可再生能源项目进行了适当的研究和配置，是否可以替代化石燃料来生产能源？
6. Heat and mass transfer in deep-frying of pumpkin sweet potato and taro [O] . Araya Ahromrit, Prabhat K. Nema 2010

机译：油炸南瓜地瓜和芋头时的传热传质
7. Feasibility of Producing Acceptable Carotene and Energy Rich Taro Crisps with Deep Palm-Oil Frying in Nigeria [O] . U.J. Ukpabi, U. Chijioke, E.N.A. Mbanaso 2013

机译：生产可接受的胡萝卜素和富含尼日利亚油炸的可接受的胡萝卜素和能量富含芋头薯片的可行性

Feasibility of Producing Acceptable Carotene and Energy Rich Taro Crisps with Deep Palm-Oil Frying in Nigeria

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