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Journal Abstract Search

151 related items for PubMed ID: 26396298

  • 1. Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips.
    Manjunatha SS, Ravi N, Negi PS, Raju PS, Bawa AS.
    J Food Sci Technol; 2014 Nov; 51(11):3061-71. PubMed ID: 26396298
    [Abstract] [Full Text] [Related]

  • 2. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.
    Sobowale SS, Olayanju TA, Mulaba-Bafubiandi AF.
    Food Sci Nutr; 2019 Oct; 7(10):3161-3175. PubMed ID: 31660130
    [Abstract] [Full Text] [Related]

  • 3. Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola.
    Caro C AD, Sampayo R SP, Acevedo C D, Montero C P, Martelo RJ.
    Int J Food Sci; 2020 Oct; 2020():9816204. PubMed ID: 32258097
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  • 5. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.
    Zamani-Ghalehshahi A, Farzaneh P.
    J Food Sci; 2021 Apr; 86(4):1215-1227. PubMed ID: 33665855
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  • 7. Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.
    Abduh SBM, Leong SY, Zhao C, Baldwin S, Burritt DJ, Agyei D, Oey I.
    Foods; 2021 Sep 28; 10(10):. PubMed ID: 34681356
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  • 9. Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying.
    Guillermo A, Armando A, Pedro R.
    Heliyon; 2021 Sep 28; 7(9):e08036. PubMed ID: 34622049
    [Abstract] [Full Text] [Related]

  • 10. Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer).
    Sinthusamran S, Benjakul S.
    J Sci Food Agric; 2015 Dec 28; 95(15):3195-203. PubMed ID: 25546167
    [Abstract] [Full Text] [Related]

  • 11. Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying.
    Lin HV, Chan DS, Huang YH, Sung WC.
    Foods; 2021 Dec 06; 10(12):. PubMed ID: 34945578
    [Abstract] [Full Text] [Related]

  • 12. Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips.
    Salehi F, Roustaei A, Haseli A.
    Food Sci Nutr; 2021 Nov 06; 9(11):6245-6251. PubMed ID: 34760254
    [Abstract] [Full Text] [Related]

  • 13. Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process.
    Varidi M, Ahmadzadeh-Hashemi S, Nooshkam M.
    Food Sci Nutr; 2023 Apr 06; 11(4):2027-2035. PubMed ID: 37051372
    [Abstract] [Full Text] [Related]

  • 14. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.
    Maity T, Bawa AS, Raju PS.
    Int J Food Sci; 2014 Apr 06; 2014():752047. PubMed ID: 26904648
    [Abstract] [Full Text] [Related]

  • 15. Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD.
    Yang D, Wu G, Li P, Zhang H, Qi X.
    Food Res Int; 2019 Aug 06; 122():295-302. PubMed ID: 31229083
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.
    Srivastava Y, Semwal AD.
    J Food Sci Technol; 2015 Feb 06; 52(2):984-91. PubMed ID: 25694709
    [Abstract] [Full Text] [Related]

  • 18. 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 06; 76(2):E188-95. PubMed ID: 21535758
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  • 19. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro.
    Ahromrit A, Nema PK.
    J Food Sci Technol; 2010 Dec 06; 47(6):632-7. PubMed ID: 23572697
    [Abstract] [Full Text] [Related]

  • 20. Deep fat frying of foods: A critical review on process and product parameters.
    Asokapandian S, Swamy GJ, Hajjul H.
    Crit Rev Food Sci Nutr; 2020 Dec 06; 60(20):3400-3413. PubMed ID: 31729249
    [Abstract] [Full Text] [Related]

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