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Journal Abstract Search

155 related items for PubMed ID: 38873662

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.
    Liu C, Zhang R, Vorobiev E, Grimi N.
    Front Nutr; 2022 Jun 15; 9():919634. PubMed ID: 35898715
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Aug 26; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

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  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips.
    Alikhani Chamgordani P, Soltani Firouz M, Omid M, Hadidi N, Farshbaf Aghajani P.
    Ultrason Sonochem; 2024 Feb 28; 103():106779. PubMed ID: 38262175
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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 17; 87(7):2894-2907. PubMed ID: 35638337
    [Abstract] [Full Text] [Related]

  • 13. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
    Lim PK, Jinap S, Sanny M, Tan CP, Khatib A.
    J Food Sci; 2014 Jan 17; 79(1):T115-21. PubMed ID: 24344977
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis.
    Onishi Y, Prihanto AA, Yano S, Takagi K, Umekawa M, Wakayama M.
    3 Biotech; 2015 Oct 16; 5(5):783-789. PubMed ID: 28324531
    [Abstract] [Full Text] [Related]

  • 16. 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 16; 121():919-925. PubMed ID: 31108826
    [Abstract] [Full Text] [Related]

  • 17. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips.
    Mohdaly AAA, Roby MHH, Sultan SAR, Groß E, Smetanska I.
    Molecules; 2022 Nov 03; 27(21):. PubMed ID: 36364343
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices.
    Salehi F, Ghazvineh S, Amiri M.
    Ultrason Sonochem; 2024 Nov 15; 110():107035. PubMed ID: 39167839
    [Abstract] [Full Text] [Related]

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