230 related articles for article (PubMed ID: 25546167)
1. Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer).
Sinthusamran S; Benjakul S
J Sci Food Agric; 2015 Dec; 95(15):3195-203. PubMed ID: 25546167
[TBL] [Abstract][Full Text] [Related]
2. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
Karacabey E; Turan MS; Özçelik ŞG; Baltacıoğlu C; Küçüköner E
J Sci Food Agric; 2016 Oct; 96(13):4603-12. PubMed ID: 26916385
[TBL] [Abstract][Full Text] [Related]
3. Production of a solid fuel using sewage sludge and spent cooking oil by immersion frying.
Wu Z; Zhang J; Li Z; Xie J; Mujumdar AS
J Hazard Mater; 2012 Dec; 243():357-63. PubMed ID: 23158688
[TBL] [Abstract][Full Text] [Related]
4. Comparative study on molecular characteristics of acid soluble collagens from skin and swim bladder of seabass (Lates calcarifer).
Sinthusamran S; Benjakul S; Kishimura H
Food Chem; 2013 Jun; 138(4):2435-41. PubMed ID: 23497906
[TBL] [Abstract][Full Text] [Related]
5. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
Koklamaz E; Palazoğlu TK; Kocadağlı T; Gökmen V
J Sci Food Agric; 2014 Aug; 94(10):2002-8. PubMed ID: 24307258
[TBL] [Abstract][Full Text] [Related]
6. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
Sinthusamran S; Benjakul S; Hemar Y
J Texture Stud; 2018 Feb; 49(1):47-55. PubMed ID: 28581065
[TBL] [Abstract][Full Text] [Related]
7. Effect of rearing water temperature on protandrous sex inversion in cultured Asian Seabass (Lates calcarifer).
Athauda S; Anderson T; de Nys R
Gen Comp Endocrinol; 2012 Feb; 175(3):416-23. PubMed ID: 22155035
[TBL] [Abstract][Full Text] [Related]
8. Effect of pre-frying on distribution of protons and physicochemical qualities of mackerel.
Zhang W; Cheng S; Wang S; Yi K; Sun S; Lin J; Tan M; Li D
J Sci Food Agric; 2021 Aug; 101(11):4838-4846. PubMed ID: 33521980
[TBL] [Abstract][Full Text] [Related]
9. Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions.
Sinthusamran S; Benjakul S; Kishimura H
Food Chem; 2014; 152():276-84. PubMed ID: 24444937
[TBL] [Abstract][Full Text] [Related]
10. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
Dueik V; Bouchon P
J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
[TBL] [Abstract][Full Text] [Related]
11. The evaporative drying of sludge by immersion in hot oil: Effects of oil type and temperature.
Ohm TI; Chae JS; Lim KS; Moon SH
J Hazard Mater; 2010 Jun; 178(1-3):483-8. PubMed ID: 20153108
[TBL] [Abstract][Full Text] [Related]
12. Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.
Ortiz J; Lemus-Mondaca R; Vega-Gálvez A; Ah-Hen K; Puente-Diaz L; Zura-Bravo L; Aubourg S
Food Chem; 2013 Aug; 139(1-4):162-9. PubMed ID: 23561093
[TBL] [Abstract][Full Text] [Related]
13. A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying.
Moreno MC; Bouchon P
J Food Sci; 2008 Apr; 73(3):E122-8. PubMed ID: 18387106
[TBL] [Abstract][Full Text] [Related]
14. Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder.
Akter MS; Ahmed M; Eun JB
Int J Food Sci Nutr; 2010 Nov; 61(7):702-12. PubMed ID: 20465471
[TBL] [Abstract][Full Text] [Related]
15. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts.
Wang QL; Yang Q; Kong XP; Chen HQ
Food Chem; 2024 Jun; 443():138617. PubMed ID: 38309022
[TBL] [Abstract][Full Text] [Related]
16. Effects of drying, packaging, and temperature on the quality of fried onion slices.
Asefi N; Mozaffari M
J Food Sci; 2010 Jun; 75(5):S251-4. PubMed ID: 20629896
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.
Fang MC; Chin PS; Sung WC; Chen TY
Molecules; 2023 May; 28(11):. PubMed ID: 37298852
[TBL] [Abstract][Full Text] [Related]
18. Effect of frying, grilling, and steaming on amino acid composition of marine fishes.
Erkan N; Özden Ö; Selçuk A
J Med Food; 2010 Dec; 13(6):1524-31. PubMed ID: 20874243
[TBL] [Abstract][Full Text] [Related]
19. Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.
Zheng YY; Zhou CY; Wang C; Ding DM; Wang JJ; Li CB; Zhou GH
J Texture Stud; 2021 Apr; 52(2):207-218. PubMed ID: 33368297
[TBL] [Abstract][Full Text] [Related]
20. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
Teruel Mdel R; Gordon M; Linares MB; Garrido MD; Ahromrit A; Niranjan K
J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
