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Journal Abstract Search

167 related items for PubMed ID: 21593286

  • 1. 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]

  • 2. 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]

  • 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. 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]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology.
    Moreno J, Echeverria J, Silva A, Escudero A, Petzold G, Mella K, Escudero C.
    Food Sci Technol Int; 2017 Jul; 23(5):448-456. PubMed ID: 28675966
    [Abstract] [Full Text] [Related]

  • 7. Impact of vacuum cooking process on the texture degradation of selected apple cultivars.
    Bourles E, Mehinagic E, Courthaudon JL, Jourjon F.
    J Food Sci; 2009 Jul; 74(9):E512-8. PubMed ID: 20492113
    [Abstract] [Full Text] [Related]

  • 8. Experimental determination of the dynamics of vacuum impregnation of apples.
    Laurindo JB, Stringari GB, Paes SS, Carciofi BA.
    J Food Sci; 2007 Oct; 72(8):E470-5. PubMed ID: 17995607
    [Abstract] [Full Text] [Related]

  • 9. Potato snacks added with active components: effects of the vacuum impregnation and drying processes.
    Duarte-Correa Y, Granda-Restrepo D, Cortés M, Vega-Castro O.
    J Food Sci Technol; 2020 Apr; 57(4):1523-1534. PubMed ID: 32180649
    [Abstract] [Full Text] [Related]

  • 10. The use of fruit extracts for production of apple chips with enhanced antioxidant activity.
    Tarko T, Duda-Chodak A, Semik-Szczurak D.
    Rocz Panstw Zakl Hig; 2017 Apr; 68(2):161-165. PubMed ID: 28646833
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. [Health properties and sensory quality of apple snack destined for school feeding].
    Sepúlveda M, Quitral V, Schwartz M, Vio F, Zacarias I, Werther K.
    Arch Latinoam Nutr; 2011 Dec; 61(4):423-8. PubMed ID: 23094526
    [Abstract] [Full Text] [Related]

  • 13. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.
    Yan WQ, Zhang M, Huang LL, Tang J, Mujumdar AS, Sun JC.
    J Sci Food Agric; 2010 Jun; 90(8):1300-7. PubMed ID: 20474047
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples.
    Wojdyło A, Lech K, Nowicka P.
    Molecules; 2020 Nov 25; 25(23):. PubMed ID: 33255650
    [Abstract] [Full Text] [Related]

  • 16. Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips.
    Peng J, Bi J, Yi J, Allaf K, Besombes C, Jin X, Wu X, Lyu J, Asghar Ali MNH.
    J Sci Food Agric; 2019 Nov 25; 99(14):6248-6257. PubMed ID: 31250453
    [Abstract] [Full Text] [Related]

  • 17. Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions.
    Derrickson-Tharrington E, Kendall PA, Sofos JN.
    Int J Food Microbiol; 2005 Mar 01; 99(1):79-89. PubMed ID: 15718031
    [Abstract] [Full Text] [Related]

  • 18. A novel vacuum frying technology of apple slices combined with ultrasound and microwave.
    Al Faruq A, Zhang M, Adhikari B.
    Ultrason Sonochem; 2019 Apr 01; 52():522-529. PubMed ID: 30600213
    [Abstract] [Full Text] [Related]

  • 19. Anthocyanin and antioxidant activity of snacks with coloured potato.
    Nemś A, Pęksa A, Kucharska AZ, Sokół-Łętowska A, Kita A, Drożdż W, Hamouz K.
    Food Chem; 2015 Apr 01; 172():175-82. PubMed ID: 25442540
    [Abstract] [Full Text] [Related]

  • 20. Apple peels as a value-added food ingredient.
    Wolfe KL, Liu RH.
    J Agric Food Chem; 2003 Mar 12; 51(6):1676-83. PubMed ID: 12617604
    [Abstract] [Full Text] [Related]

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