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Journal Abstract Search

171 related items for PubMed ID: 32247460

  • 1. Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
    Gouyo T, Mestres C, Maraval I, Fontez B, Hofleitner C, Bohuon P.
    Food Res Int; 2020 May; 131():108947. PubMed ID: 32247460
    [Abstract] [Full Text] [Related]

  • 2. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K.
    J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
    [Abstract] [Full Text] [Related]

  • 3. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan; 80(1):E66-72. PubMed ID: 25492403
    [Abstract] [Full Text] [Related]

  • 4. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
    Zhang H, Zhang H, Cheng L, Wang L, Qian H.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 Jan; 32(7):1083-8. PubMed ID: 25953074
    [Abstract] [Full Text] [Related]

  • 5. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
    Sato A, Truong VD, Johanningsmeier SD, Reynolds R, Pecota KV, Yencho GC.
    J Food Sci; 2018 Jan; 83(1):60-73. PubMed ID: 29178339
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  • 6. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
    Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS.
    Food Chem; 2016 Nov 15; 211():669-78. PubMed ID: 27283682
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  • 8. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
    Li X, Li J, Wang Y, Cao P, Liu Y.
    Food Chem; 2017 Dec 15; 237():98-105. PubMed ID: 28764095
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  • 9. Insight into the effect of fatty acid composition on the texture of French fries.
    Li P, Zhu L, Li X, Wu G, Yang D, Qi X, Liu T, Zhang H.
    J Sci Food Agric; 2022 Mar 30; 102(5):2090-2099. PubMed ID: 34596914
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  • 11. Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance.
    Wang C, Su G, Wang X, Nie S.
    J Agric Food Chem; 2019 Feb 27; 67(8):2361-2368. PubMed ID: 30742426
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  • 13. Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.
    Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X.
    Food Res Int; 2020 Nov 27; 137():109229. PubMed ID: 33233041
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  • 14. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.
    Daniel DR, Thompson LD, Shriver BJ, Wu CK, Hoover LC.
    J Am Diet Assoc; 2005 Dec 27; 105(12):1927-32. PubMed ID: 16321599
    [Abstract] [Full Text] [Related]

  • 15. Understanding and predicting sensory crispness of deep-fried battered and breaded coatings.
    Voong KY, Norton-Welch A, Mills TB, Norton IT.
    J Texture Stud; 2019 Dec 27; 50(6):456-464. PubMed ID: 31206678
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  • 16. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food.
    Gabrielle Alves de Carvalho A, Olmo-García L, Rachel Antunes Gaspar B, Carrasco-Pancorbo A, Naciuk Castelo-Branco V, Guedes Torres A.
    Food Chem; 2022 Jun 30; 380():132205. PubMed ID: 35101789
    [Abstract] [Full Text] [Related]

  • 17. Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant.
    Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X.
    J Texture Stud; 2020 Jun 30; 51(3):521-531. PubMed ID: 31955416
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  • 20. 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 30; 78():336-342. PubMed ID: 28433300
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