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Journal Abstract Search

124 related items for PubMed ID: 28242950

  • 1. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.
    Ngobese NZ, Workneh TS, Siwela M.
    J Food Sci Technol; 2017 Feb; 54(2):507-517. PubMed ID: 28242950
    [Abstract] [Full Text] [Related]

  • 2. 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; 124():43-48. PubMed ID: 31466649
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 4. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 15; 80(1):E66-72. PubMed ID: 25492403
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  • 5. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango.
    Guiamba IR, Svanberg U, Ahrné L.
    J Food Sci; 2015 Jun 15; 80(6):E1235-42. PubMed ID: 25922150
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  • 6. 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
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  • 7. Crust morphology and crispness development during deep-fat frying of potato.
    van Koerten KN, Schutyser MAI, Somsen D, Boom RM.
    Food Res Int; 2015 Dec 15; 78():336-342. PubMed ID: 28433300
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Reduction of acrylamide level in french fries by employing a temperature program during frying.
    Palazoglu TK, Gökmen V.
    J Agric Food Chem; 2008 Aug 13; 56(15):6162-6. PubMed ID: 18624439
    [Abstract] [Full Text] [Related]

  • 10. Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil.
    Devseren E, Okut D, Koç M, Ocak ÖÖ, Karataş H, Kaymak-Ertekin F.
    Acta Chim Slov; 2021 Mar 13; 68(1):25-36. PubMed ID: 34057512
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. A Monte Carlo risk assessment model for acrylamide formation in French fries.
    Cummins E, Butler F, Gormley R, Brunton N.
    Risk Anal; 2009 Oct 08; 29(10):1410-26. PubMed ID: 19659557
    [Abstract] [Full Text] [Related]

  • 13. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.
    Li Y, Guo Q, Wang K, Nverjiang M, Wu K, Wang X, Xia X.
    Foods; 2022 Nov 01; 11(21):. PubMed ID: 36360086
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