Zobrazeno 1 - 10
of 127 953
pro vyhledávání: '"French fries"'
Autor:
Pinto, Guilherme Simoes Alves1 (AUTHOR), Takhar, Pawan Singh1 (AUTHOR) ptakhar@illinois.edu
Publikováno v:
Journal of Texture Studies. Aug2023, Vol. 54 Issue 4, p521-531. 11p.
Autor:
How, Yu Hsuan1, Nyam, Kar Lin1 nyamkl@ucsiuniversity.edu.my, Lee, Xian Wei1, Akanda, Md Jahurul Haque2, Tan, Chin Ping3
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS). Jun2024, p1. 10p. 1 Illustration, 7 Charts.
Autor:
Verma, Vandana1 (AUTHOR), Yadav, Neelam1 (AUTHOR) neelam_aidu@yahoo.com
Publikováno v:
Journal of Food Process Engineering. Dec2022, Vol. 45 Issue 12, p1-15. 15p.
Autor:
Gabašová, Michaela1 gabasova.michaela@gmail.com, Zeleňáková, Lucia1 lucia.zelenakova@uniag.sk, Ciesarová, Zuzana2 zuzana.ciesarova@nppc.sk, Benešová, Lucia1 lucia.benesova@uniag.sk, Kukurová, Kristína2 kristina.kukurova@nppc.sk, Jelemenská, Viera2 viera.jelemenska@nppc.sk
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2023, Vol. 17 Issue 1, p170-184. 15p.
Autor:
Candice Ransom
This book introduces readers to the history and culture associated with French fries, and it shows them they can make this favorite food at home. Vivid photographs and easy-to-read text aid comprehension for early readers. Features include a table of
Autor:
Zhang, Hai‐long1,2,3,4 (AUTHOR), Wang, Zhi‐xian3 (AUTHOR), Wang, Kun‐li3 (AUTHOR), Du, Jing1,2,3 (AUTHOR) dj890520@126.com, He, Jun‐bo1,2,3,4 (AUTHOR), Zhang, Wei‐nong1,2,3,4 (AUTHOR) zhangweinong@163.com
Publikováno v:
Journal of the Science of Food & Agriculture. Apr2024, Vol. 104 Issue 6, p3246-3255. 10p.
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 2, Pp 169-182 (2024)
French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significa
Externí odkaz:
https://doaj.org/article/53e24c2230c943338510636af172e319
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 5, Pp 95-99 (2024)
为调控煎炸过程中非挥发性甘油酯核心醛(GCAs)的生成,更合理地进行煎炸,通过高油酸葵花籽油煎炸薯条实验,探究煎炸方式、煎炸批次、煎炸温度以及油料比对10-氧代-8-癸烯醛酸酰基甘
Externí odkaz:
https://doaj.org/article/c38dc5708fb24707b86e20d3788c8d5b