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Journal Abstract Search

821 related items for PubMed ID: 21535758

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.
    Nunes Y, Moreira RG.
    J Food Sci; 2009 Sep; 74(7):E355-62. PubMed ID: 19895464
    [Abstract] [Full Text] [Related]

  • 3. Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips.
    Shen X, Zhang M, Bhandari B, Guo Z.
    J Sci Food Agric; 2018 Sep; 98(12):4436-4444. PubMed ID: 29446827
    [Abstract] [Full Text] [Related]

  • 4. Comparison of nonfried apple snacks with commercially available fried snacks.
    Joshi AP, Rupasinghe HP, Pitts NL.
    Food Sci Technol Int; 2011 Jun; 17(3):249-55. PubMed ID: 21593286
    [Abstract] [Full Text] [Related]

  • 5. Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea.
    Lopez SV, Moreira RG.
    J Food Sci; 2019 Apr; 84(4):807-817. PubMed ID: 30893479
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
    Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S.
    J Food Sci; 2022 Jul; 87(7):2894-2907. PubMed ID: 35638337
    [Abstract] [Full Text] [Related]

  • 8. The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application.
    Tarmizi AH, Niranjan K.
    J Food Sci; 2010 Jul; 75(9):E572-9. PubMed ID: 21535591
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 241():51-59. PubMed ID: 28958558
    [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 15; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

  • 12. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.
    Han JS, Kozukue N, Young KS, Lee KR, Friedman M.
    J Agric Food Chem; 2004 Oct 20; 52(21):6516-21. PubMed ID: 15479016
    [Abstract] [Full Text] [Related]

  • 13. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Oct 20; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 14. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May 20; 75(4):H109-15. PubMed ID: 20546404
    [Abstract] [Full Text] [Related]

  • 15. Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation.
    Mesías M, Delgado-Andrade C, Morales FJ.
    J Sci Food Agric; 2019 Mar 15; 99(4):2048-2051. PubMed ID: 30204246
    [Abstract] [Full Text] [Related]

  • 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 15; 77(11):C1136-43. PubMed ID: 23107039
    [Abstract] [Full Text] [Related]

  • 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 15; 80(2):E349-58. PubMed ID: 25619624
    [Abstract] [Full Text] [Related]

  • 18. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
    Iborra-Bernad C, García-Segovia P, Martínez-Monzó J.
    J Food Sci; 2015 Aug 15; 80(8):E1725-34. PubMed ID: 26130376
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 98(4):1485-1491. PubMed ID: 28799645
    [Abstract] [Full Text] [Related]

  • 20. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
    Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A.
    J Food Sci; 2015 May 15; 80(5):T1120-8. PubMed ID: 25872656
    [Abstract] [Full Text] [Related]

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