Search Results - "Frying"

Fried yam chips: from a traditional favorite to a modern food product by Bokanga, M., Abass, A., Olorunda, A.O., Asiedu, R.

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Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing by Udomkun, Patchimaporn, Innawong, B., Siasakul, C., Okafor, C.

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Training report on developing entrepreneurial skills for chicken meat frying business in Ethiopia by Geremew, Kumlachew, Girma, Mekonnen, Dessie, Tadelle

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Efecto de epocas de cosechas de tres cultivares de papa (Solanum tuberosum L.) sobre el rendimiento y calidad de fritura para hojuelas de colores. by Morocho, M., Yumisaca, F., Monteros, C., Andrade-Piedra, J.L.

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Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips by Udomkun, Patchimaporn, Innawong, B.

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Evaluation of 10 genotypes of sweetpotato for fries by Laryea, D., Koomson, D., Oduro, I., Carey, E.E.

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Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying by Udomkun, Patchimaporn, Innawong, B., Jeepetch, K.

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Can the image processing technique be potentially used to evaluate quality of frying oil? by Udomkun, Patchimaporn, Innawong, B., Sopa, W.

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Effect of vacuum frying conditions on physico-chemical properties of banana chips by Udomkun, Patchimaporn, Innawong, B., Njukwe, E.

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Retention of provitamin A carotenoids during postharvest ripening and processing of three popular Musa cultivars in south-western Uganda by Ekesa, B., Mirroir, C., Blomme, Guy, Bergh, Inge van den, Davey, M.W.

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A survey of improved gari frying methods by Samuel, T.M., Igbeka, J.C., Kolawole, O.P.

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Assessing severity of postural loading in four garifrying methods by Samuel, T., Igbeka, J., Kolawole, O.

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Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods by Luna M., Efrain E.

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Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step by Udomkun, Patchimaporn, Innawong, B., Masso, C., Klaikreuh, D., Swennen, Rony L., Fotso Kuate, A., Alakonya, A., Vanlauwe, Bernard

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Papas nativas de colores: Un negocio con responsabilidad social. by Espinoza, S., Montesdeoca, L., Vásquez, P., Pallo, E., Acosta, M., Quishpe, C., López, J., Monteros, C., Haro, F., Yumisaca, F., Andrade-Piedra, J.L.

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Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium by Udomkun, Patchimaporn, Niruntasuk, P., Innawong, B.

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Deep fat frying of yam slices: optimization of processing conditions using response surface methodology by Sobukola, O.P., Awonorin, S.O., Sanni, Lateef O., Bamiro, F.O

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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips by Udomkun, Patchimaporn, Swennen, Rony L., Masso, C., Innawong, B., Fotso Kuate, A., Alakonya, A., Vanlauwe, Bernard

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Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids by Adeniji, T.A., Tenkouano, A.

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Comparison of physical work load in four gari frying working postures in Nigeria by Samuel, T.M., Igbeka, J.C., Kolawole, P.

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