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Journal Abstract Search

451 related items for PubMed ID: 26916385

  • 1. 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; 96(13):4603-12. PubMed ID: 26916385
    [Abstract] [Full Text] [Related]

  • 2. 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; 76(2):E188-95. PubMed ID: 21535758
    [Abstract] [Full Text] [Related]

  • 3. Characterisation of potato crisp effective porosity using micro-CT.
    Renshaw RC, Robinson JP, Dimitrakis GA, Bows JR, Kingman SW.
    J Sci Food Agric; 2016 Oct; 96(13):4440-8. PubMed ID: 26841248
    [Abstract] [Full Text] [Related]

  • 4. 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; 95(15):3195-203. PubMed ID: 25546167
    [Abstract] [Full Text] [Related]

  • 5. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
    Koklamaz E, Palazoğlu TK, Kocadağlı T, Gökmen V.
    J Sci Food Agric; 2014 Aug; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

  • 6. 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]

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

  • 8. Effect of air velocity on kinetics of thin layer carrot pomace drying.
    Kumar N, Sarkar BC, Sharma HK.
    Food Sci Technol Int; 2011 Oct; 17(5):459-69. PubMed ID: 21954311
    [Abstract] [Full Text] [Related]

  • 9. Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.).
    Schmiedeskamp A, Schreiner M, Baldermann S.
    J Agric Food Chem; 2022 Feb 09; 70(5):1629-1639. PubMed ID: 35090124
    [Abstract] [Full Text] [Related]

  • 10. Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots.
    Neri L, Hernando IH, Pérez-Munuera I, Sacchetti G, Pittia P.
    J Food Sci; 2011 Feb 09; 76(1):E23-30. PubMed ID: 21535672
    [Abstract] [Full Text] [Related]

  • 11. Quantitative evaluation of microstructural changes and their relations with some physical characteristics of food during drying.
    Sansiribhan S, Devahastin S, Soponronnarit S.
    J Food Sci; 2010 Sep 09; 75(7):E453-61. PubMed ID: 21535539
    [Abstract] [Full Text] [Related]

  • 12. [The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].
    Martín Peña G, Quintana Samperio MA.
    Rev Clin Esp; 1994 Nov 09; 194(11):966-9. PubMed ID: 7846353
    [Abstract] [Full Text] [Related]

  • 13. Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process.
    Liu Y, Tian J, Hu B, Yu P, Fan L.
    Food Chem; 2021 Oct 30; 360():130045. PubMed ID: 34020368
    [Abstract] [Full Text] [Related]

  • 14. Palm oil and palm olein frying applications.
    Ismail R.
    Asia Pac J Clin Nutr; 2005 Oct 30; 14(4):414-9. PubMed ID: 16326649
    [Abstract] [Full Text] [Related]

  • 15. Application of pretreatment methods on agricultural products prior to frying: a review.
    Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X.
    J Sci Food Agric; 2018 Jan 30; 98(2):456-466. PubMed ID: 28657649
    [Abstract] [Full Text] [Related]

  • 16. Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying.
    Wang L, Xu B, Wei B, Zeng R.
    Ultrason Sonochem; 2018 Jan 30; 40(Pt A):619-628. PubMed ID: 28946467
    [Abstract] [Full Text] [Related]

  • 17. Nutrient losses and gains during frying: a review.
    Fillion L, Henry CJ.
    Int J Food Sci Nutr; 1998 Mar 30; 49(2):157-68. PubMed ID: 9713586
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 77(11):C1136-43. PubMed ID: 23107039
    [Abstract] [Full Text] [Related]

  • 19. Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions.
    Lopez-Sanchez P, Svelander C, Bialek L, Schumm S, Langton M.
    J Food Sci; 2011 Nov 30; 76(1):E130-40. PubMed ID: 21535664
    [Abstract] [Full Text] [Related]

  • 20. 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]

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