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Journal Abstract Search

211 related items for PubMed ID: 29358804

  • 1. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.
    Cruz G, Cruz-Tirado JP, Delgado K, Guzman Y, Castro F, Rojas ML, Linares G.
    J Food Sci Technol; 2018 Jan; 55(1):138-144. PubMed ID: 29358804
    [Abstract] [Full Text] [Related]

  • 2. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.
    Liu C, Zhang R, Vorobiev E, Grimi N.
    Front Nutr; 2022 Jan; 9():919634. PubMed ID: 35898715
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  • 3. 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
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  • 4. Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment.
    Uscanga-Ramos M, Ramírez-Martínez A, García-Alvarado MA, Robles-Olvera V, Salgado-Cervantes MA.
    J Food Sci Technol; 2019 Apr; 56(4):1708-1714. PubMed ID: 30996406
    [Abstract] [Full Text] [Related]

  • 5. Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips.
    Pandey AK, Kumar S, Ravi N, Chauhan OP, Patki PE.
    J Food Sci Technol; 2020 Jun; 57(6):2310-2320. PubMed ID: 32431357
    [Abstract] [Full Text] [Related]

  • 6. Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips.
    Alikhani Chamgordani P, Soltani Firouz M, Omid M, Hadidi N, Farshbaf Aghajani P.
    Ultrason Sonochem; 2024 Feb; 103():106779. PubMed ID: 38262175
    [Abstract] [Full Text] [Related]

  • 7. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips.
    Zhang J, Fan L.
    Ultrason Sonochem; 2021 Jun; 74():105548. PubMed ID: 33892259
    [Abstract] [Full Text] [Related]

  • 8. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O.
    Heliyon; 2024 Jun 15; 10(11):e31790. PubMed ID: 38873662
    [Abstract] [Full Text] [Related]

  • 9. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
    Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S.
    J Food Sci; 2022 Jul 15; 87(7):2894-2907. PubMed ID: 35638337
    [Abstract] [Full Text] [Related]

  • 10. 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]

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  • 18. Development and storage stability of buckwheat chips using response surface methodology (RSM).
    Goel C, Semwal AD, Ananthan P, Sharma GK.
    J Food Sci Technol; 2018 Dec 30; 55(12):5064-5074. PubMed ID: 30483002
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  • 19. 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 Dec 30; 2014():752047. PubMed ID: 26904648
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