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Journal Abstract Search

122 related items for PubMed ID: 32258097

  • 1. Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola.
    Caro C AD, Sampayo R SP, Acevedo C D, Montero C P, Martelo RJ.
    Int J Food Sci; 2020; 2020():9816204. PubMed ID: 32258097
    [Abstract] [Full Text] [Related]

  • 2. Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips.
    Manjunatha SS, Ravi N, Negi PS, Raju PS, Bawa AS.
    J Food Sci Technol; 2014 Nov; 51(11):3061-71. PubMed ID: 26396298
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying.
    Acevedo C D, Montero PM, Meza JR, Sandrith Sampayo R, Martelo RJ.
    Int J Food Sci; 2022 Nov; 2022():7251584. PubMed ID: 35747781
    [Abstract] [Full Text] [Related]

  • 4. Mass Transfer during Atmospheric and Vacuum Frying of Chorizo.
    Castillo PMM, Díaz LT, Díaz ST, Correa DA, Martelo Gómez RJ.
    Int J Food Sci; 2021 Nov; 2021():9142412. PubMed ID: 34124237
    [Abstract] [Full Text] [Related]

  • 5. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro.
    Ahromrit A, Nema PK.
    J Food Sci Technol; 2010 Dec; 47(6):632-7. PubMed ID: 23572697
    [Abstract] [Full Text] [Related]

  • 6. 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; 76(2):E188-95. PubMed ID: 21535758
    [Abstract] [Full Text] [Related]

  • 7. Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying.
    Lin HV, Chan DS, Huang YH, Sung WC.
    Foods; 2021 Dec 06; 10(12):. PubMed ID: 34945578
    [Abstract] [Full Text] [Related]

  • 8. Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer).
    Sinthusamran S, Benjakul S.
    J Sci Food Agric; 2015 Dec 06; 95(15):3195-203. PubMed ID: 25546167
    [Abstract] [Full Text] [Related]

  • 9. Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology.
    Chien HI, Hwang CC, Lee YC, Huang CY, Chen SC, Kuo CH, Tsai YH.
    Foods; 2023 Sep 22; 12(19):. PubMed ID: 37835185
    [Abstract] [Full Text] [Related]

  • 10. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.
    Sobowale SS, Olayanju TA, Mulaba-Bafubiandi AF.
    Food Sci Nutr; 2019 Oct 22; 7(10):3161-3175. PubMed ID: 31660130
    [Abstract] [Full Text] [Related]

  • 11. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy.
    Su Y, Zhang M, Fang Z, Zhang W.
    Food Res Int; 2017 Nov 22; 101():188-197. PubMed ID: 28941683
    [Abstract] [Full Text] [Related]

  • 12. 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 22; 55(1):138-144. PubMed ID: 29358804
    [Abstract] [Full Text] [Related]

  • 13. 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 Jan 22; 2014():752047. PubMed ID: 26904648
    [Abstract] [Full Text] [Related]

  • 14. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application.
    Ahmad Tarmizi AH, Niranjan K, Gordon M.
    Food Chem; 2013 Jan 15; 136(2):902-8. PubMed ID: 23122143
    [Abstract] [Full Text] [Related]

  • 15. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.
    Li Y, Guo Q, Wang K, Nverjiang M, Wu K, Wang X, Xia X.
    Foods; 2022 Nov 01; 11(21):. PubMed ID: 36360086
    [Abstract] [Full Text] [Related]

  • 16. The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes.
    Chen J, Lei Y, Zuo J, Guo Z, Miao S, Zheng B, Lu X.
    Foods; 2021 Oct 22; 10(11):. PubMed ID: 34828824
    [Abstract] [Full Text] [Related]

  • 17. Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil.
    Devseren E, Okut D, Koç M, Ocak ÖÖ, Karataş H, Kaymak-Ertekin F.
    Acta Chim Slov; 2021 Mar 22; 68(1):25-36. PubMed ID: 34057512
    [Abstract] [Full Text] [Related]

  • 18. Jilebi 3: Effect of frying conditions on physical characteristics.
    Chakkaravarthi A, Nagaprabha P, Kumar HN, Latha RB, Bhattacharya S.
    J Food Sci Technol; 2014 May 22; 51(5):865-74. PubMed ID: 24803692
    [Abstract] [Full Text] [Related]

  • 19. Effect of processing conditions on the quality characteristics of barley chips.
    Prakash J, Naik HR, Hussain SZ, Singh B.
    J Food Sci Technol; 2015 Jan 22; 52(1):294-302. PubMed ID: 25593370
    [Abstract] [Full Text] [Related]

  • 20. 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 22; 55(12):5064-5074. PubMed ID: 30483002
    [Abstract] [Full Text] [Related]

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