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Journal Abstract Search

151 related items for PubMed ID: 24803692

  • 1. Jilebi 3: Effect of frying conditions on physical characteristics.
    Chakkaravarthi A, Nagaprabha P, Kumar HN, Latha RB, Bhattacharya S.
    J Food Sci Technol; 2014 May; 51(5):865-74. PubMed ID: 24803692
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  • 3. Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.
    Shanthilal J, Bhattacharya S.
    J Food Sci Technol; 2017 Apr; 54(5):1293-1303. PubMed ID: 28416880
    [Abstract] [Full Text] [Related]

  • 4. Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation.
    Chakkaravarthi A, Kumar HN, Bhattacharya S.
    J Food Sci Technol; 2013 Apr; 50(2):293-300. PubMed ID: 24425919
    [Abstract] [Full Text] [Related]

  • 5. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.
    Thanatuksorn P, Kajiwara K, Suzuki T.
    J Sci Food Agric; 2010 Jan 15; 90(1):13-20. PubMed ID: 20355007
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  • 6. Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics.
    Chang L, Lin S, Zou B, Zheng X, Zhang S, Tang Y.
    Foods; 2021 Jan 05; 10(1):. PubMed ID: 33466563
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  • 8. Characterization of deep-fat frying in a wheat flour-water mixture model using a state diagram.
    Thanatuksorn P, Kajiwara K, Suzuki T.
    J Sci Food Agric; 2007 Nov 05; 87(14):2648-56. PubMed ID: 20836173
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  • 9. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets.
    Chen C, Chen J, Yuan Z, Liao E, Xia W, Wang H, Xiong YL.
    J Food Sci; 2020 Jul 05; 85(7):2098-2104. PubMed ID: 32572976
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  • 11. Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets.
    Shan J, Chen J, Xie D, Xia W, Xu W, Xiong YL.
    J Food Sci; 2018 Jul 05; 83(7):1832-1838. PubMed ID: 29969509
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  • 12. Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness.
    Lin HV, Hou PH, Sung WC.
    Foods; 2021 Dec 06; 10(12):. PubMed ID: 34945580
    [Abstract] [Full Text] [Related]

  • 13. 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 06; 96(13):4603-12. PubMed ID: 26916385
    [Abstract] [Full Text] [Related]

  • 14. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts.
    Wang QL, Yang Q, Kong XP, Chen HQ.
    Food Chem; 2024 Jun 15; 443():138617. PubMed ID: 38309022
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  • 15. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
    Bechtel PJ, Bland JM, Woods K, Lea JM, Brashear SS, Boue SM, Daigle KW, Bett-Garber KL.
    Foods; 2018 Mar 23; 7(4):. PubMed ID: 29570660
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  • 16. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.
    Das R, Pawar DP, Modi VK.
    J Food Sci Technol; 2013 Apr 23; 50(2):284-92. PubMed ID: 24425918
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  • 17. Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods.
    Bhuiyan MHR, Ngadi MO.
    Foods; 2023 Oct 29; 12(21):. PubMed ID: 37959071
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  • 18. Thermomechanical transitions of meat-analog based fried foods batter coating.
    Bhuiyan MHR, Ngadi M.
    Food Chem; 2024 Jul 30; 447():138953. PubMed ID: 38479144
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  • 19. 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 30; 76(2):E188-95. PubMed ID: 21535758
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  • 20. Evaluation of effect of vacuum frying on textural properties of food products.
    Patra A, Prasath VA, Sutar PP, Pandian NKS, Pandiselvam R.
    Food Res Int; 2022 Dec 30; 162(Pt B):112074. PubMed ID: 36461327
    [Abstract] [Full Text] [Related]

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