List of Articles Frying

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  1 - Optimizing the conditions of frying chicken fillets using hot air by the response surface method
  F. Keshavarzian H. Mirzaei M. Soltani firoz َA. Sadeghi Mahoonak M. Khan Ali H. Tashe Shams Abadi
  10.30495/jftn.2023.74830.11272
• Open Access Article
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  2 - Evaluation of the Effects of Osmotic Dehydration Pretreatment at Low Pressure on Texture, Colour and Oil Absorption of Vacuum Fried Kiwi Slices
  Fateme Aghabozorgi Afge Alireza Basiri Abdol Reza Mohamadi Nafchi
• Open Access Article
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  3 - Nutritional Value of Fried Potatoes and Onions in Sesame, Canola and Frying Oils
  N. Nikzad M. Ghavami M. Seyedain Ardabili B. Akbari Adergani R. Azizinezhad
  10.30495/jftn.2021.19173
• Open Access Article
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  4 - Kinetic Modeling of Color Changes in French Fries During Frying Process
  H. Sabbaghi A. M. Ziaiifar A. R. Sadeghi M. Kashaninejad H. Mirzaei
• Open Access Article
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  5 - Measurement of Central Temperature and Color Changes of Onion Slices During Frying Process
  F. Salehi
• Open Access Article
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  6 - The Effect of Apricot-Based Edible Coating on PhysicoChemical and Reduce Fat Uptake of Zucchini Cuttings during Frying
  A. Abdollahi M. Vazifedoost Z. Didar R. Karazhian M. Armin
  10.30495/jftn.2022.19311
• Open Access Article
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  7 - The Effect of Persian Gum, Whey Protein Concentrate, Temperature and Frying Time on Fried Turkey Meat Characteristics
  B. Karimian Sichani M. Fazel
• Open Access Article
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  8 - Process Optimization in Vacuum Frying of Green Bean Slices Using Response Surface Methodology
  M. Nikkhah Eshghi B. Ghiassi Tarzi A. R. Basiri
• Open Access Article
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  9 - Effect of Basil Seed Mucilage Coating on the Oil Absorption and Physical Characteristics of Fried Zucchini Slices
  Fakhreddin Salehi Alireza Haseli Amirreza Roustaei
  10.30495/jfbt.2023.70807.10301
• Open Access Article
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  10 - Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying
  F. Salehi A. Haseli A. Roustaei
  10.30495/jfbt.2022.19332
• Open Access Article
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  11 - Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice
  F. Salehi S. H. Hosseini Ghaboos
• Open Access Article
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  12 - Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed
  N. Amini M. Jamali Kermanshahi P. Mahasti
• Open Access Article
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  13 - Effect of light-salting and drying pre-treatments on physical characteristics and oil uptake in rainbow trout (Oncorhynchus mykiss) nuggets
  بهاره Shabanpour انیسه Jamshidi
• Open Access Article
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  14 - Study of Microwave and frying process on hamburger microbial properties
  M.A Torbati افشین Javadi حشمت Saderi Oskui فرزانه Tavakoli
• Open Access Article
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  15 - Optimization of Vacuum Frying Parameters in Combination with Osmotic Dehydration of Kiwi Slices to Produce Healthy Product
  Fatemeh Aghabozorg Afjeh Aghabozorg Afjeh Ali Bassiri Abdorreza Mohammadi Nafchi
  10.22034/jchr.2018.544052
• Open Access Article
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  16 - Monitoring of Edible Oils Quality in Restaurants and Fast Food Centers Using Peroxide and Acid Values
  Hassan Hassanzadazar Farhad Ghayurdoost Majid Aminzare Ehsan Mottaghianpour Borzoo Taami
  10.22034/jchr.2018.544217