French fries - Globe Thesis

Keyword [French fries] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On The Processing Technologies Of The Frozen French Fries And Its Residues
2.	Characterization Of Thermostable L-asparaginases And Enzymatic Control Of Acrylamide Level In Food
3.	Research And Application Of High-oleic Frying Oil For Western-style Fast Food Industry
4.	The Development And Research On Golden Marine Leisure Food
5.	Research On Rapid Freezing Process Of French-fried Potatoes
6.	Study On Complex Natural Antioxidants Inhibiting The Acrylamide In French Fries
7.	Study The Effect Of Blanching And Pre-frying On The Quality Of Frozen French Fries
8.	Quality Changes And Evaluations Of Camellia Oil During Frying French Fries
9.	Study On The Inhibitory Effect Of Procyanidins Oligomers From Peanut Skins On The Formation Of Acrylamide And The Synergistic Inhibitory Effect
10.	Study On The Formation Of Acrylamide In Fried Food And Its Sensory Evaluation
11.	Study On The Release Regulation And Mechanism Of Acrylamide In French Fries
12.	Research On Chemical Conversion And Migration Of Benzo(a)Pyrene In The Process Of Frying French Fries With Soybean Oil
13.	Effect Of Rosemary-based Antioxidants On The Oil Quality During Deep Frying Of French Fries
14.	Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil
15.	Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ
16.	The chemical and functional properties of cottonseed oil as a deep-fat frying medium
17.	Effect of various processing on the quality and storage of par-fried French Fries in trans-free cottonseed oil
18.	A fundamental mechanical analysis of the texture of french fries (potato)
19.	Effect Of Oils On The Texture Of French Fries And Its Underlying Mechanism
20.	Definition,Characterization And Influence Of The Optimum Flavor Range In Food Frying Process
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