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Journal Abstract Search

165 related items for PubMed ID: 35898715

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  • 3. Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips.
    Liu C, Lv M, Du H, Deng H, Zhou L, Li P, Li X, Li B.
    Foods; 2023 May 26; 12(11):. PubMed ID: 37297393
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  • 4. 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 26; 55(1):138-144. PubMed ID: 29358804
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  • 5. 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 26; 94(10):2002-8. PubMed ID: 24307258
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  • 6. 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 26; 76(2):E188-95. PubMed ID: 21535758
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  • 7. Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.
    Abduh SBM, Leong SY, Zhao C, Baldwin S, Burritt DJ, Agyei D, Oey I.
    Foods; 2021 Sep 28; 10(10):. PubMed ID: 34681356
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  • 11. Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot.
    Liu C, Pirozzi A, Ferrari G, Vorobiev E, Grimi N.
    Food Res Int; 2020 Nov 28; 137():109658. PubMed ID: 33233237
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  • 12. 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 28; 60(3):925-937. PubMed ID: 36908368
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  • 14. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
    Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S.
    J Food Sci; 2022 Jul 28; 87(7):2894-2907. PubMed ID: 35638337
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  • 15. 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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  • 16. 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 21; 85(8):2615-2621. PubMed ID: 32691421
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  • 19. 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 21; 89(3):1473-1484. PubMed ID: 38258947
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  • 20. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models.
    Xu Z, Leong SY, Farid M, Silcock P, Bremer P, Oey I.
    Foods; 2020 Jul 17; 9(7):. PubMed ID: 32709057
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