机译:向日葵和橄榄油炒预处理马铃薯切片的吸油和脂肪酸组成的特征
Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh- SAUDI ARABIA;
Department of Food Engineering Faculty of Agriculture University of Selcuk 42031 Konya TURKEY;
Department of Food Engineering Faculty of Agriculture University of Selcuk 42031 Konya TURKEY;
Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh- SAUDI ARABIA;
Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh- SAUDI ARABIA;
frying; sunflower oil; olive oil; fried potatoes; oil uptake; fatty acid composition;
机译:热氧化的橄榄油和葵花籽油中单环氧脂肪酸的形成和演化以及饭店和油炸食品商店中使用过的煎炸油的定量
机译:模拟预处理土豆片真空油炸过程中的水分流失和吸油量。
机译:橄榄油和葵花籽油的混合物:使用脂肪酸组成和化学计量工具进行表征和橄榄油定量
机译:过热蒸汽干燥作为预油炸处理在减少马铃薯片吸油中的应用
机译:通过混合氢化大豆油和玉米油减少炸薯条中的反式脂肪酸。
机译:LF-NMRMRI和SEM分析脂肪酸组成对炸土豆条吸油性能和表面形态的影响
机译:薯片脂肪酸脂肪酸谱脂肪酸谱的影响:大豆油,油菜油及其1:1混合