130 related articles for article (PubMed ID: 28433300)
1. Crust morphology and crispness development during deep-fat frying of potato.
van Koerten KN; Schutyser MAI; Somsen D; Boom RM
Food Res Int; 2015 Dec; 78():336-342. PubMed ID: 28433300
[TBL] [Abstract][Full Text] [Related]
2. On the possibility of nonfat frying using molten glucose.
Al-Khusaibi M; Ahmad Tarmizi AH; Niranjan K
J Food Sci; 2015 Jan; 80(1):E66-72. PubMed ID: 25492403
[TBL] [Abstract][Full Text] [Related]
3. Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
Gouyo T; Mestres C; Maraval I; Fontez B; Hofleitner C; Bohuon P
Food Res Int; 2020 May; 131():108947. PubMed ID: 32247460
[TBL] [Abstract][Full Text] [Related]
4. Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process.
Liu Y; Tian J; Hu B; Yu P; Fan L
Food Chem; 2021 Oct; 360():130045. PubMed ID: 34020368
[TBL] [Abstract][Full Text] [Related]
5. Evaporation front compared with crust thickness in potato deep-fat frying.
Lioumbas JS; Karapantsios TD
J Food Sci; 2012 Jan; 77(1):E17-25. PubMed ID: 22133617
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.
Ngobese NZ; Workneh TS; Siwela M
J Food Sci Technol; 2017 Feb; 54(2):507-517. PubMed ID: 28242950
[TBL] [Abstract][Full Text] [Related]
8. Microwave frying and post-frying of French fries.
Zhou X; Zhang S; Tang Z; Tang J; Takhar PS
Food Res Int; 2022 Sep; 159():111663. PubMed ID: 35940820
[TBL] [Abstract][Full Text] [Related]
9. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.
Li Y; Guo Q; Wang K; Nverjiang M; Wu K; Wang X; Xia X
Foods; 2022 Nov; 11(21):. PubMed ID: 36360086
[TBL] [Abstract][Full Text] [Related]
10. Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes.
Parikh A; Takhar PS
J Food Sci; 2016 Nov; 81(11):E2743-E2755. PubMed ID: 27648824
[TBL] [Abstract][Full Text] [Related]
11. Characterization of deep-fat frying in a wheat flour-water mixture model using a state diagram.
Thanatuksorn P; Kajiwara K; Suzuki T
J Sci Food Agric; 2007 Nov; 87(14):2648-56. PubMed ID: 20836173
[TBL] [Abstract][Full Text] [Related]
12. The effect of asparaginase on acrylamide formation in French fries.
Pedreschi F; Kaack K; Granby K
Food Chem; 2008 Jul; 109(2):386-92. PubMed ID: 26003362
[TBL] [Abstract][Full Text] [Related]
13. Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility.
Dong L; Qiu CY; Wang RC; Zhang Y; Wang J; Liu JM; Yu HN; Wang S
Front Nutr; 2022; 9():889901. PubMed ID: 35571903
[TBL] [Abstract][Full Text] [Related]
14. Sensory crispness of crispy rolls: effect of formulation, storage conditions, and water distribution in the crust.
Primo-Martín C; Van Vliet T
J Food Sci; 2009 Oct; 74(8):S377-83. PubMed ID: 19799683
[TBL] [Abstract][Full Text] [Related]
15. Reduction of acrylamide level in french fries by employing a temperature program during frying.
Palazoglu TK; Gökmen V
J Agric Food Chem; 2008 Aug; 56(15):6162-6. PubMed ID: 18624439
[TBL] [Abstract][Full Text] [Related]
16. Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology.
Fikry M; Khalifa I; Sami R; Khojah E; Ismail KA; Dabbour M
Foods; 2021 Oct; 10(11):. PubMed ID: 34828848
[TBL] [Abstract][Full Text] [Related]
17. Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.
Shen M; Liu X; Xu X; Wu Y; Zhang J; Liang L; Wen C; He X; Xu X; Liu G
J Agric Food Chem; 2022 May; 70(19):5879-5886. PubMed ID: 35507768
[TBL] [Abstract][Full Text] [Related]
18. Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil.
Devseren E; Okut D; Koç M; Ocak ÖÖ; Karataş H; Kaymak-Ertekin F
Acta Chim Slov; 2021 Mar; 68(1):25-36. PubMed ID: 34057512
[TBL] [Abstract][Full Text] [Related]
19. Intelligence detection of oil absorption in French fries by surface profiles.
Wang S; Zhao S; Wang N; Lu Q; Zhao H; Liu Y; Li J; Fan L
Food Res Int; 2024 Feb; 178():113906. PubMed ID: 38309900
[TBL] [Abstract][Full Text] [Related]
20. Effect of potato orientation on evaporation front propagation and crust thickness evolution during deep-fat frying.
Lioumbas JS; Karapantsios TD
J Food Sci; 2012 Oct; 77(10):E297-305. PubMed ID: 23061888
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
