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125 related items for PubMed ID: 32431357

  • 1. 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]

  • 2. 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]

  • 3. A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.
    Soto M, Dhuique-Mayer C, Servent A, Jiménez N, Vaillant F, Achir N.
    Food Res Int; 2020 Feb; 128():108737. PubMed ID: 31955784
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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 Mar; 2014():752047. PubMed ID: 26904648
    [Abstract] [Full Text] [Related]

  • 6. 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 Mar; 9():919634. PubMed ID: 35898715
    [Abstract] [Full Text] [Related]

  • 7. Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils.
    Soto M, Servent A, Poucheret P, Portet K, Conéjéro G, Vaillant F, Dhuique-Mayer C.
    Food Res Int; 2021 Apr; 142():110223. PubMed ID: 33773652
    [Abstract] [Full Text] [Related]

  • 8. Vacuum frying of peas: effect of coating and pre-drying.
    Zhu YY, Zhang M, Wang YQ.
    J Food Sci Technol; 2015 May; 52(5):3105-10. PubMed ID: 25892816
    [Abstract] [Full Text] [Related]

  • 9. Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices.
    Chandra A, Kumar S, Tarafdar A, Nema PK.
    J Sci Food Agric; 2021 Apr; 101(6):2264-2272. PubMed ID: 33006388
    [Abstract] [Full Text] [Related]

  • 10. Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves.
    Yap JY, Hii CL, Ong SP, Lim KH, Abas F, Pin KY.
    J Sci Food Agric; 2020 May; 100(7):2932-2937. PubMed ID: 32031257
    [Abstract] [Full Text] [Related]

  • 11. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.
    Su Y, Zhang M, Bhandari B, Zhang W.
    Ultrason Sonochem; 2018 Jun; 44():368-379. PubMed ID: 29680623
    [Abstract] [Full Text] [Related]

  • 12. Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips.
    Paramasivam SK, David AK, Marimuthu Somasundaram S, Suthanthiram B, Shiva KN, Subbaraya U.
    Food Sci Technol Int; 2022 Apr; 28(3):203-215. PubMed ID: 33765870
    [Abstract] [Full Text] [Related]

  • 13. Effects of different freezing methods on calcium enriched papaya (Carica papaya L.).
    Lovera NN, Ramallo L, Salvadori VO.
    J Food Sci Technol; 2018 Jun; 55(6):2039-2047. PubMed ID: 29892104
    [Abstract] [Full Text] [Related]

  • 14. Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment.
    Ren A, Cao Z, Tang X, Duan Z, Duan X, Meng X.
    Front Nutr; 2022 Jun; 9():1037652. PubMed ID: 36438777
    [Abstract] [Full Text] [Related]

  • 15. Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea.
    Lopez SV, Moreira RG.
    J Food Sci; 2019 Apr; 84(4):807-817. PubMed ID: 30893479
    [Abstract] [Full Text] [Related]

  • 16. Optimization of vacuum frying condition for producing silver carp surimi chips.
    Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y.
    Food Sci Nutr; 2019 Aug; 7(8):2517-2526. PubMed ID: 31428339
    [Abstract] [Full Text] [Related]

  • 17. Modelling convectional oven drying characteristics and energy consumption of dehydrated yam (Dioscorea rotundata) chips.
    Amedor EN, Sarpong F, Bordoh PK, Frimpong Boateng E, Owusu-Kwarteng J.
    Heliyon; 2024 Jul 30; 10(14):e34672. PubMed ID: 39130449
    [Abstract] [Full Text] [Related]

  • 18. Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil.
    Pandey AK, Chauhan OP, Roopa N, Padmashree A, Manjunatha SS, Semwal AD.
    J Food Sci Technol; 2022 Sep 30; 59(9):3428-3439. PubMed ID: 35875216
    [Abstract] [Full Text] [Related]

  • 19. Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage.
    Ali A, Ong MK, Forney CF.
    Food Chem; 2014 Jan 01; 142():19-26. PubMed ID: 24001808
    [Abstract] [Full Text] [Related]

  • 20. Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia.
    Minuye M, Getachew P, Laillou A, Chitekwe S, Baye K.
    Food Sci Nutr; 2021 Jun 01; 9(6):3346-3353. PubMed ID: 34136199
    [Abstract] [Full Text] [Related]

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