-
1
-
-
0031885617
-
Studies on deep-fat fried snacks from some cereals and legumes
-
Annapure, R.S., Singhal, R.S., and Kulkarni, P.R., Studies on deep-fat fried snacks from some cereals and legumes, J. Sci. Food Agric., 76, 377-382, 1998.
-
(1998)
J. Sci. Food Agric.
, vol.76
, pp. 377-382
-
-
Annapure, R.S.1
Singhal, R.S.2
Kulkarni, P.R.3
-
3
-
-
84988122566
-
Modeling the deep-fat frying of beef meatballs
-
Ateba, P. and Mittal, G.S., Modeling the deep-fat frying of beef meatballs, Intl. J. Food Sci. Technol., 29, 429-440, 1994.
-
(1994)
Intl. J. Food Sci. Technol.
, vol.29
, pp. 429-440
-
-
Ateba, P.1
Mittal, G.S.2
-
4
-
-
84892029028
-
Heat and mass transfer during deep-fat frying of chicken nuggets coated with edible film: influence of initial fat content
-
Narsimhan, G., Okos, M.R., and Lombardo, S., Eds., AIChE, New York
-
Balasubramaniam, V.M., Mallikarjunan, P., and Chinnan, M.S., Heat and mass transfer during deep-fat frying of chicken nuggets coated with edible film: influence of initial fat content, Proceedings 4th Conference on Food Engineering Narsimhan, G., Okos, M.R., and Lombardo, S., Eds., AIChE, New York, 103-106, 1995.
-
(1995)
Proceedings 4th Conference on Food Engineering
, pp. 103-106
-
-
Balasubramaniam, V.M.1
Mallikarjunan, P.2
Chinnan, M.S.3
-
5
-
-
0033365455
-
Modeling the kinetics of water loss during potato frying with a compartmental dynamic model
-
Costa, R.M. and Oliveira, F.A.R., Modeling the kinetics of water loss during potato frying with a compartmental dynamic model, J. Food Eng., 41, 177-185, 1999.
-
(1999)
J. Food Eng.
, vol.41
, pp. 177-185
-
-
Costa, R.M.1
Oliveira, F.A.R.2
-
6
-
-
0004020231
-
-
Oxford University Press, Bristol
-
Crank, J., The Mathematics of Diffusion, Oxford University Press, Bristol, 1975, pp. 69-88.
-
(1975)
The Mathematics of Diffusion
, pp. 69-88
-
-
Crank, J.1
-
7
-
-
0006173608
-
Modeling of thermal and moisture diffusions in cylindrically shaped sausages during frying
-
Dincer, I. and Yildiz, M., Modeling of thermal and moisture diffusions in cylindrically shaped sausages during frying, J. Food Eng., 28, 35-43, 1996.
-
(1996)
J. Food Eng.
, vol.28
, pp. 35-43
-
-
Dincer, I.1
Yildiz, M.2
-
8
-
-
0030212744
-
Modeling heat and mass transfer in immersion frying. II. Model solution and verification
-
Farkas, B.E., Singh, R.P., and Ramsey, T.R., Modeling heat and mass transfer in immersion frying. II. Model solution and verification, J. Food Eng., 29, 227-248, 1996.
-
(1996)
J. Food Eng.
, vol.29
, pp. 227-248
-
-
Farkas, B.E.1
Singh, R.P.2
Ramsey, T.R.3
-
9
-
-
85005607956
-
Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record U.K. tubers
-
Gamble, M.H., Rice, P., and Selman, J.D., Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record U.K. tubers, Intl. J. Food Sci. Technol., 22, 233-241, 1987.
-
(1987)
Intl. J. Food Sci. Technol.
, vol.22
, pp. 233-241
-
-
Gamble, M.H.1
Rice, P.2
Selman, J.D.3
-
10
-
-
0031599384
-
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits
-
Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K., and Patras, C., Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits, J. Food Eng., 35, 23-42, 1998.
-
(1998)
J. Food Eng.
, vol.35
, pp. 23-42
-
-
Maache-Rezzoug, Z.1
Bouvier, J.M.2
Allaf, K.3
Patras, C.4
-
11
-
-
84986462350
-
Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil
-
Miller, K.S, Singh, R.P., and Farkas, B.E., Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil, J. Food Process. Preserv., 18, 461-472, 1994.
-
(1994)
J. Food Process. Preserv.
, vol.18
, pp. 461-472
-
-
Miller, K.S.1
Singh, R.P.2
Farkas, B.E.3
-
12
-
-
0000491016
-
Simultaneous heat and mass transfer during the deep fat frying of tortilla chips
-
Moreira, R., Palau, J., and Sun, X., Simultaneous heat and mass transfer during the deep fat frying of tortilla chips, J. Food Process Eng., 18, 307-320, 1995.
-
(1995)
J. Food Process Eng.
, vol.18
, pp. 307-320
-
-
Moreira, R.1
Palau, J.2
Sun, X.3
-
14
-
-
0029290947
-
An engineering perspective on deep-fat frying of breaded chicken pieces
-
Rao, V.N.M. and Delaney, A.M., An engineering perspective on deep-fat frying of breaded chicken pieces, Food Technol., 49(4), 138-141, 1995.
-
(1995)
Food Technol.
, vol.49
, Issue.4
, pp. 138-141
-
-
Rao, V.N.M.1
Delaney, A.M.2
-
15
-
-
85005481143
-
Technical note: modelling moisture loss during potato slice frying
-
Rice, P. and Gamble, M.H., Technical note: modelling moisture loss during potato slice frying, Int. J. Food Sci. Technol., 24, 183-187, 1989.
-
(1989)
Int. J. Food Sci. Technol.
, vol.24
, pp. 183-187
-
-
Rice, P.1
Gamble, M.H.2
-
16
-
-
0000643795
-
Heat and mass transfer in foods during deep-fat frying
-
Singh, R.P., Heat and mass transfer in foods during deep-fat frying, Food Technol., 49(4), 134-137, 1995.
-
(1995)
Food Technol.
, vol.49
, Issue.4
, pp. 134-137
-
-
Singh, R.P.1
-
17
-
-
0038764192
-
Effect of oven temperature variations upon the drying behaviour of thin biscuits
-
Turhan, M. and Ozilgen, M., Effect of oven temperature variations upon the drying behaviour of thin biscuits, Acta Aliment., 20(3-4), 197-203, 1991.
-
(1991)
Acta Aliment.
, vol.20
, Issue.3-4
, pp. 197-203
-
-
Turhan, M.1
Ozilgen, M.2
-
18
-
-
21444431549
-
Effects of frying parameters on physical changes of tapioca chips during deep-fat frying
-
Vasanti, C.K., Seow, C.C., and Sulebele, G.A., Effects of frying parameters on physical changes of tapioca chips during deep-fat frying, Int. J. Food Sci. Technol., 31, 249-256, 1996.
-
(1996)
Int. J. Food Sci. Technol.
, vol.31
, pp. 249-256
-
-
Vasanti, C.K.1
Seow, C.C.2
Sulebele, G.A.3
-
19
-
-
84892029043
-
Review: frying process of foods
-
Vélez, J.F. and Xique, J., Review: frying process of foods, Int. J. Technol. Inf. (Chile), 10(2):127-134, 1999.
-
(1999)
Int. J. Technol. Inf. (Chile)
, vol.10
, Issue.2
, pp. 127-134
-
-
Vélez, J.F.1
Xique, J.2
-
20
-
-
0036182925
-
Effect of temperature on the physical properties of chicken strips during deep-fat frying
-
Vélez-Ruiz, J.F., Vergara-Balderas, F.T., Sosa-Morales, M.E., and Xique-Hernández, J., Effect of temperature on the physical properties of chicken strips during deep-fat frying, Int. J. Food Prop., 5(1), 127-144, 2001.
-
(2001)
Int. J. Food Prop.
, vol.5
, Issue.1
, pp. 127-144
-
-
Vélez-Ruiz, J.F.1
Vergara-Balderas, F.T.2
Sosa-Morales, M.E.3
Xique-Hernández, J.4
-
21
-
-
85033109571
-
Sensitivity to Processing Conditions during frying of frozen foods
-
part 2, Jowitt, R., Ed., Academic Press, Sheffield
-
Vijayan, J. and Singh, R.P., Sensitivity to Processing Conditions during frying of frozen foods, in Proceedings 7th International Congress of Engineering Food, part 2, Jowitt, R., Ed., Academic Press, Sheffield, 1997, H49-52.
-
(1997)
Proceedings 7th International Congress of Engineering Food
, pp. H49-52
-
-
Vijayan, J.1
Singh, R.P.2
|