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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

247 related items for PubMed ID: 33233048

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  • 4. Effect of oil surface activity on oil absorption behavior of potato strips during frying process.
    Liu Y, Tian J, Duan Z, Li J, Fan L.
    Food Chem; 2021 Dec 15; 365():130427. PubMed ID: 34218110
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  • 5. 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 15; 76(2):E188-95. PubMed ID: 21535758
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  • 6. Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process.
    Liu Y, Tian J, Hu B, Yu P, Fan L.
    Food Chem; 2021 Oct 30; 360():130045. PubMed ID: 34020368
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  • 8. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
    Dehghannya J, Abedpour L.
    J Sci Food Agric; 2018 Mar 30; 98(4):1485-1491. PubMed ID: 28799645
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  • 12. The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM.
    Yang D, Wu G, Li P, Qi X, Zhang H, Wang X, Jin Q.
    Food Chem X; 2020 Sep 30; 7():100095. PubMed ID: 32637912
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  • 13. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.
    Yan WQ, Zhang M, Huang LL, Tang J, Mujumdar AS, Sun JC.
    J Sci Food Agric; 2010 Jun 30; 90(8):1300-7. PubMed ID: 20474047
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  • 15. Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process.
    Li Y, Zhu J, Liu C, Wang Y, Su C, Gao Y, Li Q, Yu X.
    Int J Biol Macromol; 2024 May 30; 267(Pt 1):131355. PubMed ID: 38604433
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  • 19. Effects of frying on the surface oil absorption of wheat, potato, and pea starches.
    Chen L, Huang G, Zhang Z, Zhang R, McClements DJ, Wang Y, Xu Z, Long J, Jin Z.
    Int J Biol Macromol; 2024 Apr 30; 264(Pt 2):130559. PubMed ID: 38431016
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