BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 38604433)

  • 1. 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]  

  • 2. Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments.
    Liu Y; Hu X; Jian X; Guo L; Xiao J; Li X
    J Food Sci; 2024 Jul; 89(7):4205-4215. PubMed ID: 38847754
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Transformations and functional role of starch during potato crisp making: A review.
    Reyniers S; Ooms N; Delcour JA
    J Food Sci; 2020 Dec; 85(12):4118-4129. PubMed ID: 33159338
    [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. 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. Effects of ultrasound treatment on the starch properties and oil absorption of potato chips.
    Zhang J; Yu P; Fan L; Sun Y
    Ultrason Sonochem; 2021 Jan; 70():105347. PubMed ID: 32956936
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK; Savran D; Gökmen V
    J Food Sci; 2010; 75(1):E25-9. PubMed ID: 20492162
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips.
    Alikhani Chamgordani P; Soltani Firouz M; Omid M; Hadidi N; Farshbaf Aghajani P
    Ultrason Sonochem; 2024 Feb; 103():106779. PubMed ID: 38262175
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Formation of Starch-Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation.
    Hu X; Li Z; Wang F; Mu H; Guo L; Xiao J; Liu Y; Li X
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230159
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
    Alkaltham MS; Özcan MM; Uslu N; Salamatullah AM; Hayat K
    J Oleo Sci; 2020 Mar; 69(3):185-190. PubMed ID: 32051358
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch-lipid complexes during deep-fat frying.
    Wang H; Wu Y; Wang N; Yang L; Zhou Y
    Food Chem; 2019 Apr; 278():515-522. PubMed ID: 30583406
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment.
    Yang Y; Wang L; Li Y; Qian HF; Zhang H; Cheng Wu G; Qi XG
    Food Chem; 2019 Jun; 283():287-293. PubMed ID: 30722873
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils.
    Thürer A; Granvogl M
    J Agric Food Chem; 2016 Nov; 64(47):9107-9115. PubMed ID: 27806575
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
    Lim PK; Jinap S; Sanny M; Tan CP; Khatib A
    J Food Sci; 2014 Jan; 79(1):T115-21. PubMed ID: 24344977
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.