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Journal Abstract Search

182 related items for PubMed ID: 30228401

  • 1. Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.
    Zhang Y, Kahl DHW, Bizimungu B, Lu ZX.
    J Food Sci Technol; 2018 Oct; 55(10):4028-4041. PubMed ID: 30228401
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
    Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.
    Biosci Biotechnol Biochem; 2006 May 15; 70(5):1173-80. PubMed ID: 16717419
    [Abstract] [Full Text] [Related]

  • 4. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
    Ohara-Takada A, Matsuura-Endo C, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.
    Biosci Biotechnol Biochem; 2005 Jul 15; 69(7):1232-8. PubMed ID: 16041124
    [Abstract] [Full Text] [Related]

  • 5. Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
    Silva EM, Simon PW.
    Adv Exp Med Biol; 2005 Jul 15; 561():371-86. PubMed ID: 16438312
    [Abstract] [Full Text] [Related]

  • 6. Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis.
    Onishi Y, Prihanto AA, Yano S, Takagi K, Umekawa M, Wakayama M.
    3 Biotech; 2015 Oct 15; 5(5):783-789. PubMed ID: 28324531
    [Abstract] [Full Text] [Related]

  • 7. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
    Zhu X, Gong H, He Q, Zeng Z, Busse JS, Jin W, Bethke PC, Jiang J.
    Plant Biotechnol J; 2016 Feb 15; 14(2):709-18. PubMed ID: 26079224
    [Abstract] [Full Text] [Related]

  • 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 Feb 15; 59(2):163-72. PubMed ID: 18807914
    [Abstract] [Full Text] [Related]

  • 9. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.
    Halford NG, Muttucumaru N, Powers SJ, Gillatt PN, Hartley L, Elmore JS, Mottram DS.
    J Agric Food Chem; 2012 Dec 05; 60(48):12044-55. PubMed ID: 23126451
    [Abstract] [Full Text] [Related]

  • 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 Dec 05; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 Jun 15; 561():405-13. PubMed ID: 16438315
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato.
    Muttucumaru N, Powers S, Elmore J, Briddon A, Mottram D, Halford N.
    Ann Appl Biol; 2014 Jan 15; 164(2):286-300. PubMed ID: 25540460
    [Abstract] [Full Text] [Related]

  • 15. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 15; 52(3):307-12. PubMed ID: 18320571
    [Abstract] [Full Text] [Related]

  • 16. Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips.
    Higley J, Kim JY, Huber KC, Smith G.
    J Agric Food Chem; 2012 Sep 05; 60(35):8763-71. PubMed ID: 22881236
    [Abstract] [Full Text] [Related]

  • 17. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS.
    J Agric Food Chem; 2012 Sep 12; 60(36):9321-31. PubMed ID: 22924541
    [Abstract] [Full Text] [Related]

  • 18. Influence of storage practices on acrylamide formation during potato frying.
    De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R.
    J Agric Food Chem; 2005 Aug 10; 53(16):6550-7. PubMed ID: 16076148
    [Abstract] [Full Text] [Related]

  • 19. Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation.
    Sun N, Wang Y, Gupta SK, Rosen CJ.
    Foods; 2020 Mar 18; 9(3):. PubMed ID: 32197413
    [Abstract] [Full Text] [Related]

  • 20. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
    Lim PK, Jinap S, Sanny M, Tan CP, Khatib A.
    J Food Sci; 2014 Jan 18; 79(1):T115-21. PubMed ID: 24344977
    [Abstract] [Full Text] [Related]

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