250 related articles for article (PubMed ID: 28657649)
1. Application of pretreatment methods on agricultural products prior to frying: a review.
Oladejo AO; Ma H; Qu W; Zhou C; Wu B; Uzoejinwa BB; Onwude DI; Yang X
J Sci Food Agric; 2018 Jan; 98(2):456-466. PubMed ID: 28657649
[TBL] [Abstract][Full Text] [Related]
2. A review on the frying process: Methods, models and their mechanism and application in the food industry.
Rani L; Kumar M; Kaushik D; Kaur J; Kumar A; Oz F; Proestos C; Oz E
Food Res Int; 2023 Oct; 172():113176. PubMed ID: 37689929
[TBL] [Abstract][Full Text] [Related]
3. Deep fat frying of foods: A critical review on process and product parameters.
Asokapandian S; Swamy GJ; Hajjul H
Crit Rev Food Sci Nutr; 2020; 60(20):3400-3413. PubMed ID: 31729249
[TBL] [Abstract][Full Text] [Related]
4. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
Dehghannya J; Abedpour L
J Sci Food Agric; 2018 Mar; 98(4):1485-1491. PubMed ID: 28799645
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Nutrient losses and gains during frying: a review.
Fillion L; Henry CJ
Int J Food Sci Nutr; 1998 Mar; 49(2):157-68. PubMed ID: 9713586
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models.
Xu Z; Leong SY; Farid M; Silcock P; Bremer P; Oey I
Foods; 2020 Jul; 9(7):. PubMed ID: 32709057
[TBL] [Abstract][Full Text] [Related]
9. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.
Mahmud N; Islam J; Oyom W; Adrah K; Adegoke SC; Tahergorabi R
Heliyon; 2023 Nov; 9(11):e21500. PubMed ID: 38027829
[TBL] [Abstract][Full Text] [Related]
10. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
Purcell S; Wang YJ; Seo HS
J Food Sci; 2014 May; 79(5):C802-9. PubMed ID: 24734785
[TBL] [Abstract][Full Text] [Related]
11. Frying stability of Moringa stenopetala seed oil.
Lalas S; Gortzi O; Tsaknis J
Plant Foods Hum Nutr; 2006 Jun; 61(2):99-108. PubMed ID: 16810562
[TBL] [Abstract][Full Text] [Related]
12. A novel vacuum frying technology of apple slices combined with ultrasound and microwave.
Al Faruq A; Zhang M; Adhikari B
Ultrason Sonochem; 2019 Apr; 52():522-529. PubMed ID: 30600213
[TBL] [Abstract][Full Text] [Related]
13. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
Sansano M; Juan-Borrás M; Escriche I; Andrés A; Heredia A
J Food Sci; 2015 May; 80(5):T1120-8. PubMed ID: 25872656
[TBL] [Abstract][Full Text] [Related]
14. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
Flores-Álvarez Mdel C; Molina-Hernández EF; Hernández-Raya JC; Sosa-Morales ME
J Food Sci; 2012 Nov; 77(11):C1136-43. PubMed ID: 23107039
[TBL] [Abstract][Full Text] [Related]
15. Palm oil and palm olein frying applications.
Ismail R
Asia Pac J Clin Nutr; 2005; 14(4):414-9. PubMed ID: 16326649
[TBL] [Abstract][Full Text] [Related]
16. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
Shrestha S; Cornforth D; Nummer BA
J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
[TBL] [Abstract][Full Text] [Related]
17. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods.
S S; T JJ; Shagolshem Mukta S; Rao PS
Food Chem; 2024 Aug; 450():139393. PubMed ID: 38640542
[TBL] [Abstract][Full Text] [Related]
18. Recent development of innovative methods for efficient frying technology.
Devi S; Zhang M; Ju R; Bhandari B
Crit Rev Food Sci Nutr; 2021; 61(22):3709-3724. PubMed ID: 32772545
[TBL] [Abstract][Full Text] [Related]
19. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review.
Osae R; Essilfie G; Alolga RN; Akaba S; Song X; Owusu-Ansah P; Zhou C
J Sci Food Agric; 2020 Apr; 100(6):2585-2599. PubMed ID: 31975406
[TBL] [Abstract][Full Text] [Related]
20. Regulating the use of degraded oil/fat in deep-fat/oil food frying.
Paul S; Mittal GS
Crit Rev Food Sci Nutr; 1997 Nov; 37(7):635-62. PubMed ID: 9408730
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]