These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
246 related articles for article (PubMed ID: 33233048)
1. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying. Yang D; Wu G; Li P; Qi X; Zhang H; Wang X; Jin Q Food Res Int; 2020 Nov; 137():109338. PubMed ID: 33233048 [TBL] [Abstract][Full Text] [Related]
2. Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD. Yang D; Wu G; Li P; Zhang H; Qi X Food Res Int; 2019 Aug; 122():295-302. PubMed ID: 31229083 [TBL] [Abstract][Full Text] [Related]
3. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy. Su Y; Zhang M; Fang Z; Zhang W Food Res Int; 2017 Nov; 101():188-197. PubMed ID: 28941683 [TBL] [Abstract][Full Text] [Related]
4. Effect of oil surface activity on oil absorption behavior of potato strips during frying process. Liu Y; Tian J; Duan Z; Li J; Fan L Food Chem; 2021 Dec; 365():130427. PubMed ID: 34218110 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Su Y; Zhang M; Bhandari B; Zhang W Ultrason Sonochem; 2018 Jun; 44():368-379. PubMed ID: 29680623 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Chen L; McClements DJ; Yang T; Ma Y; Ren F; Tian Y; Jin Z Food Chem; 2021 Aug; 353():129468. PubMed ID: 33730664 [TBL] [Abstract][Full Text] [Related]
11. Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips. Su Y; Zhang M; Chitrakar B; Zhang W Ultrason Sonochem; 2020 May; 63():104958. PubMed ID: 31945579 [TBL] [Abstract][Full Text] [Related]
12. The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM. Yang D; Wu G; Li P; Qi X; Zhang H; Wang X; Jin Q Food Chem X; 2020 Sep; 7():100095. PubMed ID: 32637912 [TBL] [Abstract][Full Text] [Related]
13. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave. Yan WQ; Zhang M; Huang LL; Tang J; Mujumdar AS; Sun JC J Sci Food Agric; 2010 Jun; 90(8):1300-7. PubMed ID: 20474047 [TBL] [Abstract][Full Text] [Related]
14. Impact of vacuum frying on quality of potato crisps and frying oil. Belkova B; Hradecky J; Hurkova K; Forstova V; Vaclavik L; Hajslova J Food Chem; 2018 Feb; 241():51-59. PubMed ID: 28958558 [TBL] [Abstract][Full Text] [Related]
15. Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process. Li Y; Zhu J; Liu C; Wang Y; Su C; Gao Y; Li Q; Yu X Int J Biol Macromol; 2024 May; 267(Pt 1):131355. PubMed ID: 38604433 [TBL] [Abstract][Full Text] [Related]
16. Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying. Lin HV; Chan DS; Huang YH; Sung WC Foods; 2021 Dec; 10(12):. PubMed ID: 34945578 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips. Nateghi L; Hosseini E; Fakheri MA Food Chem X; 2024 Mar; 21():101194. PubMed ID: 38379802 [TBL] [Abstract][Full Text] [Related]
19. Effects of frying on the surface oil absorption of wheat, potato, and pea starches. Chen L; Huang G; Zhang Z; Zhang R; McClements DJ; Wang Y; Xu Z; Long J; Jin Z Int J Biol Macromol; 2024 Apr; 264(Pt 2):130559. PubMed ID: 38431016 [TBL] [Abstract][Full Text] [Related]
20. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips. Zamani-Ghalehshahi A; Farzaneh P J Food Sci; 2021 Apr; 86(4):1215-1227. PubMed ID: 33665855 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]