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Journal Abstract Search

276 related items for PubMed ID: 24328312

  • 1. Processing treatments for mitigating acrylamide formation in sweetpotato French fries.
    Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoğlu TK, Mogol BA, Gökmen V.
    J Agric Food Chem; 2014 Jan 08; 62(1):310-6. PubMed ID: 24328312
    [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. 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]

  • 4. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries.
    Allan MC, Marinos N, Johanningsmeier SD, Sato A, Truong VD.
    J Food Sci; 2021 May 01; 86(5):1819-1834. PubMed ID: 33890302
    [Abstract] [Full Text] [Related]

  • 5. The effect of asparaginase on acrylamide formation in French fries.
    Pedreschi F, Kaack K, Granby K.
    Food Chem; 2008 Jul 15; 109(2):386-92. PubMed ID: 26003362
    [Abstract] [Full Text] [Related]

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

  • 7. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
    Sato A, Truong VD, Johanningsmeier SD, Reynolds R, Pecota KV, Yencho GC.
    J Food Sci; 2018 Jan 15; 83(1):60-73. PubMed ID: 29178339
    [Abstract] [Full Text] [Related]

  • 8. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
    Lim PK, Jinap S, Sanny M, Tan CP, Khatib A.
    J Food Sci; 2014 Jan 15; 79(1):T115-21. PubMed ID: 24344977
    [Abstract] [Full Text] [Related]

  • 9. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
    Vinci RM, Mestdagh F, De Muer N, Van Peteghem C, De Meulenaer B.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr 15; 27(4):417-25. PubMed ID: 20131131
    [Abstract] [Full Text] [Related]

  • 10. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.
    Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ.
    Food Chem Toxicol; 2021 Jan 15; 147():111857. PubMed ID: 33217532
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005 Feb 09; 561():447-65. PubMed ID: 16438318
    [Abstract] [Full Text] [Related]

  • 13. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 09; 73(3):E109-14. PubMed ID: 18387104
    [Abstract] [Full Text] [Related]

  • 14. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F.
    J Agric Food Chem; 2006 Aug 09; 54(16):5910-6. PubMed ID: 16881694
    [Abstract] [Full Text] [Related]

  • 15. 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 Aug 09; 32(7):1083-8. PubMed ID: 25953074
    [Abstract] [Full Text] [Related]

  • 16. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
    Balagiannis DP, Mottram DS, Higley J, Smith G, Wedzicha BL, Parker JK.
    Food Chem; 2019 Jun 30; 284():236-244. PubMed ID: 30744852
    [Abstract] [Full Text] [Related]

  • 17. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, Parsapour M, Moslehishad M, Hassanabadi H, Frias JM, Hashemi M, Dahaghin E.
    J Sci Food Agric; 2013 Aug 15; 93(10):2556-61. PubMed ID: 23580468
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec 15; 84(12):3717-3725. PubMed ID: 31762028
    [Abstract] [Full Text] [Related]

  • 20. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D, Jayanty SS.
    Food Chem; 2013 May 01; 138(1):644-9. PubMed ID: 23265535
    [Abstract] [Full Text] [Related]

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