Zobrazeno 1 - 8
of 8
pro vyhledávání: '"fring oil"'
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 2, Pp 39-46，57 (2022)
利用顶空固相微萃取与气质联用相结合的方法测定了11种煎炸油煎炸薯条的挥发性物质组成，并对薯条进行感官评定。结果表明：11种煎炸油煎炸薯条共鉴定出包括醛类、含氧杂环类、含氮杂
Externí odkaz:
https://doaj.org/article/99e2f0dde43f4b58bece16cf3aa7318d
Autor:
Tunç, Fatma Meliz
Tez (Yüksek Lisans) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 2009
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2009
Kullanılmış kızartma yağlarının (KKY) biyodizel üret
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2009
Kullanılmış kızartma yağlarının (KKY) biyodizel üret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5978a11c236ff9ebd6a4f2a1485c2bf2
https://acikbilim.yok.gov.tr/handle/20.500.12812/651232
https://acikbilim.yok.gov.tr/handle/20.500.12812/651232
Periodical
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Autor:
Ningsih, Lestari, Deska, Aju, Arief, Syukri, Septiani, Upita, Putri, Yulia Eka, Efdi, Mai, Syukri
Publikováno v:
Aceh International Journal of Science & Technology; Dec2020, Vol. 9 Issue 3, p187-196, 10p
Publikováno v:
International Journal of Green Energy; 2016, Vol. 13 Issue 11, p1102-1108, 7p
Autor:
Margareth Batistote, Mikaelly Nayara Santos, Antonio Rogério Fiorucci, Margarete Soares da Silva, Juliana Rodrigues Ferraz, Talita Cuenca Pina Moreira Ramos, Eliane Ferreira de Souza
Publikováno v:
Ciência e Natura. 40:61
The objetive of this study was to evaluate the eugenol antioxidant efficiency on the oxidation stability of commercial biodiesel synthesized from soybean oil (SB) and wast fring oil (ORB) by determining induction period (IP) and acid number (AN) duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b25fcb4b1b0481df977656901634be1a
https://doi.org/10.5902/2179460x32810
https://doi.org/10.5902/2179460x32810
Autor:
Shyu, Shyi-Liang, 徐錫樑
86
In part I, the effects of pretreatment and vacuum frying conditions on the quality of fried carrot chips were studied. The moisture and oil contents of fried carrot chips were apparently reduced when blanched carrot slices were pretreated by
In part I, the effects of pretreatment and vacuum frying conditions on the quality of fried carrot chips were studied. The moisture and oil contents of fried carrot chips were apparently reduced when blanched carrot slices were pretreated by
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/30820117339695533701
Solar Thermal Conversion Technologies for Industrial Process Heating presents a comprehensive look at the use of solar thermal energy in industrial applications, such as textiles, chemical processing, and food. The successful projects implemented in