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Journal Abstract Search

252 related items for PubMed ID: 28657649

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  • 3. 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; 60(20):3400-3413. PubMed ID: 31729249
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  • 9. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.
    Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R.
    Heliyon; 2023 Nov; 9(11):e21500. PubMed ID: 38027829
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  • 10. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
    Purcell S, Wang YJ, Seo HS.
    J Food Sci; 2014 May; 79(5):C802-9. PubMed ID: 24734785
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  • 11. Frying stability of Moringa stenopetala seed oil.
    Lalas S, Gortzi O, Tsaknis J.
    Plant Foods Hum Nutr; 2006 Jun; 61(2):99-108. PubMed ID: 16810562
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  • 12. Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies.
    Yildiz AY, Echegaray N, Öztekin S, Lorenzo JM.
    Compr Rev Food Sci Food Saf; 2024 Jul; 23(4):e13405. PubMed ID: 39030791
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  • 13. A novel vacuum frying technology of apple slices combined with ultrasound and microwave.
    Al Faruq A, Zhang M, Adhikari B.
    Ultrason Sonochem; 2019 Apr; 52():522-529. PubMed ID: 30600213
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  • 14. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
    Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A.
    J Food Sci; 2015 May; 80(5):T1120-8. PubMed ID: 25872656
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  • 15. 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; 77(11):C1136-43. PubMed ID: 23107039
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  • 16. Palm oil and palm olein frying applications.
    Ismail R.
    Asia Pac J Clin Nutr; 2005 Nov; 14(4):414-9. PubMed ID: 16326649
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  • 17. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S, Cornforth D, Nummer BA.
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
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  • 18. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods.
    S S, T JJ, Shagolshem Mukta S, Rao PS.
    Food Chem; 2024 Aug 30; 450():139393. PubMed ID: 38640542
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  • 19. Recent development of innovative methods for efficient frying technology.
    Devi S, Zhang M, Ju R, Bhandari B.
    Crit Rev Food Sci Nutr; 2021 Aug 30; 61(22):3709-3724. PubMed ID: 32772545
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  • 20. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review.
    Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C.
    J Sci Food Agric; 2020 Apr 30; 100(6):2585-2599. PubMed ID: 31975406
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