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Journal Abstract Search

137 related items for PubMed ID: 35942682

  • 1. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers.
    Allan MC, Johanningsmeier SD.
    J Food Sci; 2022 Sep; 87(9):3995-4008. PubMed ID: 35942682
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  • 5. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
    Sato A, Truong VD, Johanningsmeier SD, Reynolds R, Pecota KV, Yencho GC.
    J Food Sci; 2018 Jan; 83(1):60-73. PubMed ID: 29178339
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  • 6. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O.
    Heliyon; 2024 Jun 15; 10(11):e31790. PubMed ID: 38873662
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  • 8. 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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  • 9. Effects of cooking methods on starch and sugar composition of sweetpotato storage roots.
    Wei S, Lu G, Cao H.
    PLoS One; 2017 Mar 15; 12(8):e0182604. PubMed ID: 28827808
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  • 11. Processing treatments for mitigating acrylamide formation in sweetpotato French fries.
    Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoğlu TK, Mogol BA, Gökmen V.
    J Agric Food Chem; 2014 Jan 08; 62(1):310-6. PubMed ID: 24328312
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  • 12. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
    Karacabey E, Turan MS, Özçelik ŞG, Baltacıoğlu C, Küçüköner E.
    J Sci Food Agric; 2016 Oct 08; 96(13):4603-12. PubMed ID: 26916385
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  • 13. Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets.
    Morley-John J, Swinburn BA, Metcalf PA, Raza F.
    Aust N Z J Public Health; 2002 Apr 08; 26(2):101-6. PubMed ID: 12054325
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  • 14. Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time.
    Martínez-Manrique E, Jacinto-Hernández C, Garza-García R, Campos A, Moreno E, Bernal-Lugo I.
    J Sci Food Agric; 2011 Oct 08; 91(13):2394-8. PubMed ID: 21604279
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  • 15. Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips.
    Juvvi P, Chakkaravarthi A, Debnath S.
    J Food Sci Technol; 2016 Sep 08; 53(9):3502-3511. PubMed ID: 27777456
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  • 16. Expression of mung bean pectin acetyl esterase in potato tubers: effect on acetylation of cell wall polymers and tuber mechanical properties.
    Orfila C, Dal Degan F, Jørgensen B, Scheller HV, Ray PM, Ulvskov P.
    Planta; 2012 Jul 08; 236(1):185-96. PubMed ID: 22293853
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  • 18. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.
    Maity T, Bawa AS, Raju PS.
    Int J Food Sci; 2014 Jul 08; 2014():752047. PubMed ID: 26904648
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