178 related articles for article (PubMed ID: 34020368)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips.
Zhang J; Fan L
Ultrason Sonochem; 2021 Jun; 74():105548. PubMed ID: 33892259
[TBL] [Abstract][Full Text] [Related]
7. 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]
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. An innovative model for describing oil penetration into the doughnut crust during hot air frying.
Ghaitaranpour A; Mohebbi M; Koocheki A
Food Res Int; 2021 Sep; 147():110458. PubMed ID: 34399458
[TBL] [Abstract][Full Text] [Related]
10. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
Arisseto AP; Silva WC; Marcolino PFC; Scaranelo GR; Berbari SAG; de Oliveira Miguel AMR; Vicente E
Food Res Int; 2019 Oct; 124():43-48. PubMed ID: 31466649
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips.
Liu Y; Tian J; Zhang T; Fan L
Food Chem; 2021 May; 345():128832. PubMed ID: 33338837
[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. 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]
17. Effects of Initial Pore Diameter on the Oil Absorption Behavior of Potato Chips during Frying Process.
Li J; Zhang T; Liu Y; Fan L
J Oleo Sci; 2016; 65(4):303-10. PubMed ID: 27041514
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
Napolitano A; Morales F; Sacchi R; Fogliano V
J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]