Autor: Innawong, B.
- Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
- Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
- Can the image processing technique be potentially used to evaluate quality of frying oil?
- Effect of vacuum frying conditions on physico-chemical properties of banana chips
- Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: a case study of novel sprayfrying technique
- Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
Autor: Vanlauwe, Bernard
- Promoting the use of locally produced crops in making cereal-legume-based composite flours: an assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content
- Incidence and farmers' knowledge of aflatoxin contamination and control in eastern Democratic Republic of Congo
- Review of solar dryers for agricultural products in Asia and Africa: an innovation landscape approach
- Variability of provitamin A carotenoids in plantain: influence of cultivar, bunch type, maturation stage, and location
- How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?
- Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
Ejemplares similares: Promoting the use of locally produced crops in making cereal-legume-based composite flours: an assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content
- Simultaneous Zinc and selenium biofortification in rice accumulation, localization and implications on the overall mineral content of the flour
- Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria
- Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria
- Quality of flash and rotary dried fufu flour
- Genetic and cropping cycle effects on proximate composition and antinutrient contents of flour made from eleven Musa genotypes
- Effect of processing on the proximate, mineral, and pasting properties of whole flour made from some new plantain and banana hybrids pulp and peel mixture
Ejemplares similares: Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
- Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips
- Can the image processing technique be potentially used to evaluate quality of frying oil?
- Effect of vacuum frying conditions on physico-chemical properties of banana chips
- Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
- Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
- Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods