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Journal Abstract Search


149 related items for PubMed ID: 33892259

  • 1. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips.
    Zhang J, Fan L.
    Ultrason Sonochem; 2021 Jun; 74():105548. PubMed ID: 33892259
    [Abstract] [Full Text] [Related]

  • 2. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
    Koklamaz E, Palazoğlu TK, Kocadağlı T, Gökmen V.
    J Sci Food Agric; 2014 Aug; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

  • 3. Effects of ultrasound treatment on the starch properties and oil absorption of potato chips.
    Zhang J, Yu P, Fan L, Sun Y.
    Ultrason Sonochem; 2021 Jan; 70():105347. PubMed ID: 32956936
    [Abstract] [Full Text] [Related]

  • 4. Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips.
    Alikhani Chamgordani P, Soltani Firouz M, Omid M, Hadidi N, Farshbaf Aghajani P.
    Ultrason Sonochem; 2024 Feb; 103():106779. PubMed ID: 38262175
    [Abstract] [Full Text] [Related]

  • 5. Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices.
    Salehi F, Ghazvineh S, Amiri M.
    Ultrason Sonochem; 2024 Nov; 110():107035. PubMed ID: 39167839
    [Abstract] [Full Text] [Related]

  • 6. Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips.
    Liu Y, Tian J, Zhang T, Fan L.
    Food Chem; 2021 May 30; 345():128832. PubMed ID: 33338837
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  • 9. A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying.
    Moreno MC, Bouchon P.
    J Food Sci; 2008 Apr 30; 73(3):E122-8. PubMed ID: 18387106
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  • 11. Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips.
    Zhao S, Wang S, Lu Q, Liu Y.
    Food Chem; 2024 Dec 01; 460(Pt 2):140661. PubMed ID: 39089019
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  • 12. 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]

  • 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 07; 90(8):1300-7. PubMed ID: 20474047
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  • 17. 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 07; 55(1):138-144. PubMed ID: 29358804
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  • 18. Application of airborne ultrasound in the convective drying of fruits and vegetables: A review.
    Fan K, Zhang M, Mujumdar AS.
    Ultrason Sonochem; 2017 Nov 07; 39():47-57. PubMed ID: 28732971
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  • 19. 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 07; 44():368-379. PubMed ID: 29680623
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