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Journal Abstract Search

155 related items for PubMed ID: 38873662

  • 41. 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
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  • 42. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
    Ohara-Takada A, Matsuura-Endo C, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.
    Biosci Biotechnol Biochem; 2005 Jul 15; 69(7):1232-8. PubMed ID: 16041124
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  • 43. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 Dec 01; 135(3):2012-20. PubMed ID: 22953952
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  • 44. Influence of storage practices on acrylamide formation during potato frying.
    De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R.
    J Agric Food Chem; 2005 Aug 10; 53(16):6550-7. PubMed ID: 16076148
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  • 45. Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying.
    Zheng T, Moreira RG.
    Heliyon; 2020 Dec 10; 6(12):e05834. PubMed ID: 33426337
    [Abstract] [Full Text] [Related]

  • 46. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS.
    J Agric Food Chem; 2012 Sep 12; 60(36):9321-31. PubMed ID: 22924541
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  • 47. 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
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  • 51. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May 01; 75(4):H109-15. PubMed ID: 20546404
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  • 52. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F.
    J Agric Food Chem; 2006 Aug 09; 54(16):5910-6. PubMed ID: 16881694
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  • 53. 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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  • 55. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
    Zhu X, Gong H, He Q, Zeng Z, Busse JS, Jin W, Bethke PC, Jiang J.
    Plant Biotechnol J; 2016 Feb 17; 14(2):709-18. PubMed ID: 26079224
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  • 58. Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries.
    Kamarudin SA, Jinap S, Sukor R, Foo SP, Sanny M.
    Malays J Med Sci; 2018 Sep 17; 25(5):128-139. PubMed ID: 30914869
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  • 59. Frying performance of palm-based solid frying shortening.
    Omar MN, Nor-Nazuha MN, Nor-Dalilah MN, Sahri MM.
    Pak J Biol Sci; 2010 Mar 15; 13(6):298-302. PubMed ID: 20506718
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