147 related articles for article (PubMed ID: 34399458)
21. Validation of a Simulated Commercial Frying Process to Control
Channaiah LH; Michael M; Acuff J; Lopez K; Vega D; Milliken G; Thippareddi H; Phebus R
Foodborne Pathog Dis; 2018 Dec; 15(12):763-769. PubMed ID: 30407081
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
Chang C; Wu G; Zhang H; Jin Q; Wang X
Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
[TBL] [Abstract][Full Text] [Related]
25. Characteristics of PAHs from deep-frying and frying cooking fumes.
Yao Z; Li J; Wu B; Hao X; Yin Y; Jiang X
Environ Sci Pollut Res Int; 2015 Oct; 22(20):16110-20. PubMed ID: 26066859
[TBL] [Abstract][Full Text] [Related]
26. Microstructural Characterization of Fried Potato Disks Using X-Ray Micro Computed Tomography.
Alam T; Takhar PS
J Food Sci; 2016 Mar; 81(3):E651-64. PubMed ID: 26868763
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. 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]
29. 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]
30. [Study on molecular spectrum of fried linseed oil].
Na PJ; Jin XY
Guang Pu Xue Yu Guang Pu Fen Xi; 2011 Jul; 31(7):1889-91. PubMed ID: 21942045
[TBL] [Abstract][Full Text] [Related]
31. Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils.
Cui L; Chen J; Zhai J; Peng L; Hayes DG
Foods; 2022 Oct; 11(21):. PubMed ID: 36359982
[TBL] [Abstract][Full Text] [Related]
32. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
Li X; Wu G; Yang F; Meng L; Huang J; Zhang H; Jin Q; Wang X
Food Chem; 2019 Jan; 272():12-17. PubMed ID: 30309521
[TBL] [Abstract][Full Text] [Related]
33. Effect of pullulan on oil absorption and structural organization of native maize starch during frying.
Chen L; McClements DJ; Zhang Z; Zhang R; Bian X; Jin Z; Tian Y
Food Chem; 2020 Mar; 309():125681. PubMed ID: 31670120
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. 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]
36. 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]
37. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
Totani N; Yawata M; Yasaki N
J Oleo Sci; 2018; 67(11):1389-1395. PubMed ID: 30404959
[TBL] [Abstract][Full Text] [Related]
38. Understanding oil absorption during deep-fat frying.
Bouchon P
Adv Food Nutr Res; 2009; 57():209-34. PubMed ID: 19595388
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Effect of fish and oil nature on frying process and nutritional product quality.
Ansorena D; Guembe A; Mendizábal T; Astiasarán I
J Food Sci; 2010 Mar; 75(2):H62-7. PubMed ID: 20492236
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]