검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Implementation of a quality by design approach in the potato chips frying process Picouet PA, Gou P, Pruneri V, Diaz I, Castellari M Journal of Food Engineering, 260, 22, 2019 |
| 2 |
Online reconstruction of oil oxidation kinetics and reaction schemes during deep-frying by deconvolution of ATR-FTIR spectra Touffet M, Patsioura A, Ziaiifar AM, Eveleigh L, Vitrac O Journal of Food Engineering, 224, 1, 2018 |
| 3 |
Quality evaluation of frying oil deterioration by dielectric spectroscopy Yang J, Zhao KS, He YJ Journal of Food Engineering, 180, 69, 2016 |
| 4 |
Multiscale modeling of oil uptake in fried products Vauvre JM, Patsioura A, Olivier V, Kesteloot R AIChE Journal, 61(7), 2329, 2015 |
| 5 |
Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration Carrieri G, Anese M, Quarta B, De Bonis MV, Ruocco G Journal of Food Engineering, 98(2), 141, 2010 |