Similar Items: Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
- Effect of vacuum frying conditions on physico-chemical properties of banana chips
- Can the image processing technique be potentially used to evaluate quality of frying oil?
- Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips
- Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
- Descriptors for durian (Durio zibethinus Murr.)
- Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
Author: Udomkun, Patchimaporn
- Incidence and farmers' knowledge of aflatoxin contamination and control in eastern Democratic Republic of Congo
- Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
- Compositional and functional dynamics of dried papaya as affected by storage time and packaging material
- Influence of osmotic pretreatment and drying air properties on bioactive compounds of fruits
- The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage
- The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls
Author: Innawong, B.
- Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
- The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage
- The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls
- Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
- Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step
- Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil