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Journal Abstract Search

132 related items for PubMed ID: 34681356

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  • 5. Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field.
    Gholamibozanjani G, Leong SY, Oey I, Bremer P, Silcock P, Farid M.
    Foods; 2021 Jul 21; 10(8):. PubMed ID: 34441456
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  • 7. Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions.
    Bose A, Bhattacharjee P.
    J Food Sci Technol; 2023 Mar 21; 60(3):925-937. PubMed ID: 36908368
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  • 8. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.
    Ngobese NZ, Workneh TS, Siwela M.
    J Food Sci Technol; 2017 Feb 21; 54(2):507-517. PubMed ID: 28242950
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  • 10. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips.
    Lucas-González R, Carrillo C, Purriños L, Pateiro M, Bermúdez R, Lorenzo JM.
    Food Chem; 2024 Dec 01; 460(Pt 2):140535. PubMed ID: 39068802
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  • 11. Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips.
    Zhang C, Ye J, Lyu X, Zhao W, Mao J, Yang R.
    Food Chem; 2022 Feb 01; 369():130516. PubMed ID: 34479014
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  • 13. Effective ways of decreasing acrylamide content in potato crisps during processing.
    Kita A, Bråthen E, Knutsen SH, Wicklund T.
    J Agric Food Chem; 2004 Nov 17; 52(23):7011-6. PubMed ID: 15537311
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  • 16. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
    Mariotti-Celis MS, Zúñiga RN, Cortés P, Pedreschi F.
    J Food Sci; 2017 Jan 17; 82(1):232-239. PubMed ID: 27886377
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  • 17. Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum.
    Rahaman A, Siddeeg A, Manzoor MF, Zeng XA, Ali S, Baloch Z, Li J, Wen QH.
    J Food Sci Technol; 2019 May 17; 56(5):2670-2678. PubMed ID: 31168149
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  • 19. Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes).
    Leong SY, Oey I.
    Food Chem; 2014 Mar 01; 146():538-47. PubMed ID: 24176379
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