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Journal Abstract Search

266 related items for PubMed ID: 32691421

  • 1. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug; 85(8):2615-2621. PubMed ID: 32691421
    [Abstract] [Full Text] [Related]

  • 2. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
    Karademir Y, Gökmen V, Öztop HM.
    Food Res Int; 2019 Jul; 121():919-925. PubMed ID: 31108826
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  • 3. [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 Jul; 59(2):163-72. PubMed ID: 18807914
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  • 4. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Jul; 75(1):E25-9. PubMed ID: 20492162
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  • 5. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K, Yüksel B, Juhaimi FA, Özcan MM, Uslu N, Babiker EE, Ahmed IMA, Azmi IU.
    J Oleo Sci; 2020 Oct 07; 69(10):1219-1230. PubMed ID: 32908101
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 89(3):1473-1484. PubMed ID: 38258947
    [Abstract] [Full Text] [Related]

  • 8. Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips.
    Zhu RG, Sun SC, Li YF, Zang H, Sun XY, Wei J, Song LF, Li TJ, Wang YX, Ning C, Shang FF.
    Int J Biol Macromol; 2024 Jun 15; 269(Pt 1):132015. PubMed ID: 38697432
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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]

  • 11. 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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  • 14. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips.
    Yang Y, Shen H, Liu T, Wen Y, Wang F, Guo Y.
    J Sci Food Agric; 2021 Feb 15; 101(3):937-946. PubMed ID: 32748961
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  • 15. Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.
    Lindsay RC, Jang S.
    Adv Exp Med Biol; 2005 Feb 15; 561():393-404. PubMed ID: 16438314
    [Abstract] [Full Text] [Related]

  • 16. Acrylamide in deep-fried snacks of India.
    Shamla L, Nisha P.
    Food Addit Contam Part B Surveill; 2014 Feb 15; 7(3):220-5. PubMed ID: 25029406
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  • 18. 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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