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Journal Abstract Search

555 related items for PubMed ID: 22260106

  • 1. 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; 77(1):E32-6. PubMed ID: 22260106
    [Abstract] [Full Text] [Related]

  • 2. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS.
    J Agric Food Chem; 2012 Sep 12; 60(36):9321-31. PubMed ID: 22924541
    [Abstract] [Full Text] [Related]

  • 3. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May 12; 75(4):H109-15. PubMed ID: 20546404
    [Abstract] [Full Text] [Related]

  • 4. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
    Zhang H, Zhang H, Cheng L, Wang L, Qian H.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 May 12; 32(7):1083-8. PubMed ID: 25953074
    [Abstract] [Full Text] [Related]

  • 5. 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 12; 105(12):1927-32. PubMed ID: 16321599
    [Abstract] [Full Text] [Related]

  • 6. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 Dec 01; 135(3):2012-20. PubMed ID: 22953952
    [Abstract] [Full Text] [Related]

  • 7. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
    Li X, Li J, Wang Y, Cao P, Liu Y.
    Food Chem; 2017 Dec 15; 237():98-105. PubMed ID: 28764095
    [Abstract] [Full Text] [Related]

  • 8. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
    Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS.
    Food Chem; 2016 Nov 15; 211():669-78. PubMed ID: 27283682
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 15; 80(1):E66-72. PubMed ID: 25492403
    [Abstract] [Full Text] [Related]

  • 11. Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.
    Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X.
    Food Res Int; 2020 Nov 15; 137():109229. PubMed ID: 33233041
    [Abstract] [Full Text] [Related]

  • 12. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
    Chiou A, Salta FN, Kalogeropoulos N, Mylona A, Ntalla I, Andrikopoulos NK.
    J Food Sci; 2007 Oct 15; 72(8):S574-84. PubMed ID: 17995623
    [Abstract] [Full Text] [Related]

  • 13. Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance.
    Wang C, Su G, Wang X, Nie S.
    J Agric Food Chem; 2019 Feb 27; 67(8):2361-2368. PubMed ID: 30742426
    [Abstract] [Full Text] [Related]

  • 14. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
    Medeiros Vinci R, Mestdagh F, Van Poucke C, Kerkaert B, de Muer N, Denon Q, Van Peteghem C, De Meulenaer B.
    J Agric Food Chem; 2011 Feb 09; 59(3):898-906. PubMed ID: 21226459
    [Abstract] [Full Text] [Related]

  • 15. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
    Aniołowska MA, Kita AM.
    J Sci Food Agric; 2016 Apr 09; 96(6):2257-64. PubMed ID: 26198288
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Effect of fish and oil nature on frying process and nutritional product quality.
    Ansorena D, Guembe A, Mendizábal T, Astiasarán I.
    J Food Sci; 2010 Mar 15; 75(2):H62-7. PubMed ID: 20492236
    [Abstract] [Full Text] [Related]

  • 18. Small scale frying of potatoes in sunflower oil: thermooxidative alteration of the fat content in the fried product.
    Garrido-Polonio MC, Sánchez-Muniz FJ, Arroyo R, Cuesta.
    Z Ernahrungswiss; 1994 Dec 15; 33(4):267-76. PubMed ID: 7732705
    [Abstract] [Full Text] [Related]

  • 19. Evaporation front compared with crust thickness in potato deep-fat frying.
    Lioumbas JS, Karapantsios TD.
    J Food Sci; 2012 Jan 15; 77(1):E17-25. PubMed ID: 22133617
    [Abstract] [Full Text] [Related]

  • 20. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying.
    Multari S, Marsol-Vall A, Heponiemi P, Suomela JP, Yang B.
    Food Res Int; 2019 Aug 15; 122():318-329. PubMed ID: 31229085
    [Abstract] [Full Text] [Related]

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