These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

279 related items for PubMed ID: 25492403

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

  • 2. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K.
    J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 May 01; 132(1):134-43. PubMed ID: 26434272
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Microwave frying and post-frying of French fries.
    Zhou X, Zhang S, Tang Z, Tang J, Takhar PS.
    Food Res Int; 2022 Sep 01; 159():111663. PubMed ID: 35940820
    [Abstract] [Full Text] [Related]

  • 10. 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 Sep 01; 32(7):1083-8. PubMed ID: 25953074
    [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 01; 137():109229. PubMed ID: 33233041
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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 27; 77(11):C1136-43. PubMed ID: 23107039
    [Abstract] [Full Text] [Related]

  • 14. Insight into the effect of fatty acid composition on the texture of French fries.
    Li P, Zhu L, Li X, Wu G, Yang D, Qi X, Liu T, Zhang H.
    J Sci Food Agric; 2022 Mar 30; 102(5):2090-2099. PubMed ID: 34596914
    [Abstract] [Full Text] [Related]

  • 15. 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 30; 147():111857. PubMed ID: 33217532
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.
    Jia B, Fan D, Li J, Duan Z, Fan L.
    Int J Mol Sci; 2017 Dec 13; 18(12):. PubMed ID: 29236044
    [Abstract] [Full Text] [Related]

  • 18. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
    Arisseto AP, Silva WC, Marcolino PFC, Scaranelo GR, Berbari SAG, de Oliveira Miguel AMR, Vicente E.
    Food Res Int; 2019 Oct 13; 124():43-48. PubMed ID: 31466649
    [Abstract] [Full Text] [Related]

  • 19. Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
    Gouyo T, Mestres C, Maraval I, Fontez B, Hofleitner C, Bohuon P.
    Food Res Int; 2020 May 13; 131():108947. PubMed ID: 32247460
    [Abstract] [Full Text] [Related]

  • 20. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec 13; 84(12):3717-3725. PubMed ID: 31762028
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.