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Journal Abstract Search

821 related items for PubMed ID: 21535758

  • 21. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K, Yüksel B, Juhaimi FA, Özcan MM, Uslu N, Babiker EE, Ahmed IMA, Azmi IU.
    J Oleo Sci; 2020 Oct 07; 69(10):1219-1230. PubMed ID: 32908101
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  • 22. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
    Santos CSP, Molina-Garcia L, Cunha SC, Casal S.
    Food Chem; 2018 Mar 15; 243():192-201. PubMed ID: 29146328
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  • 23. Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time.
    Ayustaningwarno F, van Ginkel E, Vitorino J, Dekker M, Fogliano V, Verkerk R.
    Front Nutr; 2020 Mar 15; 7():95. PubMed ID: 32766271
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  • 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 Mar 15; 60(9):1496-1514. PubMed ID: 30740987
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  • 25. Plasticized methylcellulose coating for reducing oil uptake in potato chips.
    Tavera-Quiroz MJ, Urriza M, Pinotti A, Bertola N.
    J Sci Food Agric; 2012 May 15; 92(7):1346-53. PubMed ID: 22102087
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  • 26. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.
    Rojas-Gonzalez JA, Avallone S, Brat P, Trystram G, Bohuon P.
    Int J Food Sci Nutr; 2006 May 15; 57(1-2):123-36. PubMed ID: 16849120
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  • 27. 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 15; 103():106779. PubMed ID: 38262175
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  • 28. Understanding oil absorption during deep-fat frying.
    Bouchon P.
    Adv Food Nutr Res; 2009 Feb 15; 57():209-34. PubMed ID: 19595388
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  • 29. Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
    Pellegrini N, Miglio C, Del Rio D, Salvatore S, Serafini M, Brighenti F.
    Int J Food Sci Nutr; 2009 Feb 15; 60 Suppl 2():12-22. PubMed ID: 19255918
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  • 30. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K.
    J Food Sci; 2012 Jan 15; 77(1):E32-6. PubMed ID: 22260106
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  • 31. Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.
    Fang MC, Chin PS, Sung WC, Chen TY.
    Molecules; 2023 May 26; 28(11):. PubMed ID: 37298852
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  • 32. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.
    Maity T, Bawa AS, Raju PS.
    Int J Food Sci; 2014 May 26; 2014():752047. PubMed ID: 26904648
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  • 33. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O.
    Heliyon; 2024 Jun 15; 10(11):e31790. PubMed ID: 38873662
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  • 34. Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices.
    Salehi F, Ghazvineh S, Amiri M.
    Ultrason Sonochem; 2024 Nov 15; 110():107035. PubMed ID: 39167839
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  • 35. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
    Totani N, Yawata M, Yasaki N.
    J Oleo Sci; 2018 Nov 15; 67(11):1389-1395. PubMed ID: 30404959
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  • 36. Enhancing quality and oxidative stability of aged fried food with gamma-tocopherol.
    Warner K, Neff WE, Eller FJ.
    J Agric Food Chem; 2003 Jan 29; 51(3):623-7. PubMed ID: 12537432
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  • 37. A novel vacuum frying technology of apple slices combined with ultrasound and microwave.
    Al Faruq A, Zhang M, Adhikari B.
    Ultrason Sonochem; 2019 Apr 29; 52():522-529. PubMed ID: 30600213
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  • 38. Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation.
    Sulaeman A, Keeler L, Taylor SL, Giraud DW, Driskell JA.
    J Agric Food Chem; 2001 Jul 29; 49(7):3253-61. PubMed ID: 11453759
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  • 39. 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 30; 345():128832. PubMed ID: 33338837
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  • 40. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug 30; 85(8):2615-2621. PubMed ID: 32691421
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