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Journal Abstract Search

149 related items for PubMed ID: 38258947

  • 1. 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; 89(3):1473-1484. PubMed ID: 38258947
    [Abstract] [Full Text] [Related]

  • 2. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Mar; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 3. 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; 85(8):2615-2621. PubMed ID: 32691421
    [Abstract] [Full Text] [Related]

  • 4. Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation.
    Mesías M, Delgado-Andrade C, Morales FJ.
    J Sci Food Agric; 2019 Mar 15; 99(4):2048-2051. PubMed ID: 30204246
    [Abstract] [Full Text] [Related]

  • 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 15; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

  • 6. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
    Karademir Y, Gökmen V, Öztop HM.
    Food Res Int; 2019 Jul 15; 121():919-925. PubMed ID: 31108826
    [Abstract] [Full Text] [Related]

  • 7. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005 Jul 15; 561():447-65. PubMed ID: 16438318
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, Parsapour M, Moslehishad M, Hassanabadi H, Frias JM, Hashemi M, Dahaghin E.
    J Sci Food Agric; 2013 Aug 15; 93(10):2556-61. PubMed ID: 23580468
    [Abstract] [Full Text] [Related]

  • 10. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E.
    Int J Food Microbiol; 2019 Jan 16; 289():168-173. PubMed ID: 30253309
    [Abstract] [Full Text] [Related]

  • 11. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
    Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct 16; 35(10):1940-1947. PubMed ID: 30148683
    [Abstract] [Full Text] [Related]

  • 12. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips.
    Yang Y, Shen H, Liu T, Wen Y, Wang F, Guo Y.
    J Sci Food Agric; 2021 Feb 16; 101(3):937-946. PubMed ID: 32748961
    [Abstract] [Full Text] [Related]

  • 13. Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
    Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.
    Adv Exp Med Biol; 2005 Feb 16; 561():405-13. PubMed ID: 16438315
    [Abstract] [Full Text] [Related]

  • 14. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
    Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A.
    J Food Sci; 2015 May 16; 80(5):T1120-8. PubMed ID: 25872656
    [Abstract] [Full Text] [Related]

  • 15. Kinetic modelling of acrylamide formation during the frying of potato chips.
    Knight M, McWilliam S, Peck S, Koutsidis G, Chope G, Puddephat I, Wedzicha B.
    Food Chem; 2021 Aug 01; 352():129305. PubMed ID: 33691208
    [Abstract] [Full Text] [Related]

  • 16. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D, Jayanty SS.
    Food Chem; 2013 May 01; 138(1):644-9. PubMed ID: 23265535
    [Abstract] [Full Text] [Related]

  • 17. Acrylamide reduction in processed foods.
    Hanley AB, Offen C, Clarke M, Ing B, Roberts M, Burch R.
    Adv Exp Med Biol; 2005 May 01; 561():387-92. PubMed ID: 16438313
    [Abstract] [Full Text] [Related]

  • 18. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Mojska H, Gielecińska I, Marecka D, Kłys W.
    Rocz Panstw Zakl Hig; 2008 May 01; 59(2):163-72. PubMed ID: 18807914
    [Abstract] [Full Text] [Related]

  • 19. [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
    Gielecińska I, Mojska H, Małecka K.
    Rocz Panstw Zakl Hig; 2009 May 01; 60(2):121-4. PubMed ID: 19803440
    [Abstract] [Full Text] [Related]

  • 20. Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips.
    Zhu RG, Sun SC, Li YF, Zang H, Sun XY, Wei J, Song LF, Li TJ, Wang YX, Ning C, Shang FF.
    Int J Biol Macromol; 2024 Jun 01; 269(Pt 1):132015. PubMed ID: 38697432
    [Abstract] [Full Text] [Related]

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