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PUBMED FOR HANDHELDS

Journal Abstract Search

163 related items for PubMed ID: 12054325

  • 1. Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets.
    Morley-John J, Swinburn BA, Metcalf PA, Raza F.
    Aust N Z J Public Health; 2002 Apr; 26(2):101-6. PubMed ID: 12054325
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  • 3. 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
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  • 5. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 May 01; 132(1):134-43. PubMed ID: 26434272
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  • 7. 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 30; 64(47):9107-9115. PubMed ID: 27806575
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  • 8. 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 30; 103():106779. PubMed ID: 38262175
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  • 10. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
    Totani N, Yawata M, Yasaki N.
    J Oleo Sci; 2018 Feb 30; 67(11):1389-1395. PubMed ID: 30404959
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  • 11. Changes produced in oils during vacuum and traditional frying of potato chips.
    Crosa MJ, Skerl V, Cadenazzi M, Olazábal L, Silva R, Suburú G, Torres M.
    Food Chem; 2014 Mar 01; 146():603-7. PubMed ID: 24176387
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  • 12. Mutagenicity of deep-frying fat, and evaluation of urine mutagenicity after consumption of fried potatoes.
    Hageman G, Hermans R, ten Hoor F, Kleinjans J.
    Food Chem Toxicol; 1990 Feb 01; 28(2):75-80. PubMed ID: 2341091
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  • 13. A survey on operating conditions and quality of commercial frying fats in Hungary.
    Gere A.
    Z Ernahrungswiss; 1985 Jun 01; 24(2):120-32. PubMed ID: 4049952
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  • 15. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 01; 80(1):E66-72. PubMed ID: 25492403
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  • 16. 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 01; 77(11):C1136-43. PubMed ID: 23107039
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  • 17. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K.
    J Food Sci; 2015 Feb 01; 80(2):E349-58. PubMed ID: 25619624
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  • 18. [Рroblems of ensuring the safety of deep-fried fast food products].
    Simakova IV, Perkel RL, Kutkina MN, Volovey AG.
    Vopr Pitan; 2015 Feb 01; 84(5):112-20. PubMed ID: 29364615
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  • 19. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.
    Daniel DR, Thompson LD, Shriver BJ, Wu CK, Hoover LC.
    J Am Diet Assoc; 2005 Dec 01; 105(12):1927-32. PubMed ID: 16321599
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  • 20. Squalene in oils and fats from domestic and commercial fryings of potatoes.
    Kalogeropoulos N, Andrikopoulos NK.
    Int J Food Sci Nutr; 2004 Mar 01; 55(2):125-9. PubMed ID: 14985184
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