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PUBMED FOR HANDHELDS

Journal Abstract Search


143 related items for PubMed ID: 34596914

  • 21. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
    Aniołowska M, Kita A.
    J Am Oil Chem Soc; 2015; 92(11-12):1621-1631. PubMed ID: 26640279
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  • 22. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May; 75(4):H109-15. PubMed ID: 20546404
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  • 23. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households.
    Mesias M, Delgado-Andrade C, Holgado F, Morales FJ.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Feb; 37(2):254-266. PubMed ID: 31810431
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  • 24. Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature.
    Pinto GSA, Takhar PS.
    J Texture Stud; 2023 Aug; 54(4):521-531. PubMed ID: 37254292
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  • 28. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.
    Yang D, Wu G, Li P, Qi X, Zhang H, Wang X, Jin Q.
    Food Res Int; 2020 Nov; 137():109338. PubMed ID: 33233048
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  • 31. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 Dec 01; 135(3):2012-20. PubMed ID: 22953952
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  • 33. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.
    Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ.
    Food Chem Toxicol; 2021 Jan 01; 147():111857. PubMed ID: 33217532
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  • 35. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food.
    Gabrielle Alves de Carvalho A, Olmo-García L, Rachel Antunes Gaspar B, Carrasco-Pancorbo A, Naciuk Castelo-Branco V, Guedes Torres A.
    Food Chem; 2022 Jun 30; 380():132205. PubMed ID: 35101789
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  • 38. The dynamics of oxidative changes in selected fats during the frying of French fries.
    Kondratowicz-Pietruszka E, Ostasz L, Tataruch K.
    Acta Sci Pol Technol Aliment; 2019 Jun 30; 18(3):293-303. PubMed ID: 31569911
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  • 40. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying.
    Chen L, McClements DJ, Yang T, Ma Y, Ren F, Tian Y, Jin Z.
    Food Chem; 2021 Aug 15; 353():129468. PubMed ID: 33730664
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