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Journal Abstract Search

225 related items for PubMed ID: 30204246

  • 1. Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation.
    Mesías M, Delgado-Andrade C, Morales FJ.
    J Sci Food Agric; 2019 Mar 15; 99(4):2048-2051. PubMed ID: 30204246
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  • 3. 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 15; 76(2):E188-95. PubMed ID: 21535758
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  • 4. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
    Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct 15; 35(10):1940-1947. PubMed ID: 30148683
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  • 6. Formation and mitigation of acrylamide in oven baked vegetable fries.
    Nguyen KH, Nielsen RH, Mohammadifar MA, Granby K.
    Food Chem; 2022 Aug 30; 386():132764. PubMed ID: 35366634
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  • 8. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Mojska H, Gielecińska I, Marecka D, Kłys W.
    Rocz Panstw Zakl Hig; 2008 Aug 30; 59(2):163-72. PubMed ID: 18807914
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  • 9. Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning.
    Lee HW, Baek CH, Ma Y, Lee J, Moon B, Lee KW, Jung MY.
    J Food Sci; 2024 Mar 30; 89(3):1473-1484. PubMed ID: 38258947
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  • 10. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Mar 30; 75(1):E25-9. PubMed ID: 20492162
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  • 11. Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
    Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.
    Adv Exp Med Biol; 2005 Mar 30; 561():405-13. PubMed ID: 16438315
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  • 13. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction.
    González-Mulero L, Mesías M, Morales FJ, Navajas-Porras B, Rufián-Henares JA, Delgado-Andrade C.
    Food Res Int; 2023 Feb 30; 164():112409. PubMed ID: 36737990
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  • 14. Kinetic modelling of acrylamide formation during the frying of potato chips.
    Knight M, McWilliam S, Peck S, Koutsidis G, Chope G, Puddephat I, Wedzicha B.
    Food Chem; 2021 Aug 01; 352():129305. PubMed ID: 33691208
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  • 18. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E.
    Int J Food Microbiol; 2019 Jan 16; 289():168-173. PubMed ID: 30253309
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  • 19. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D, Jayanty SS.
    Food Chem; 2013 May 01; 138(1):644-9. PubMed ID: 23265535
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  • 20. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, Parsapour M, Moslehishad M, Hassanabadi H, Frias JM, Hashemi M, Dahaghin E.
    J Sci Food Agric; 2013 Aug 15; 93(10):2556-61. PubMed ID: 23580468
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