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Journal Abstract Search

150 related items for PubMed ID: 39030791

  • 1. Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies.
    Yildiz AY, Echegaray N, Öztekin S, Lorenzo JM.
    Compr Rev Food Sci Food Saf; 2024 Jul; 23(4):e13405. PubMed ID: 39030791
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  • 2. A review on the frying process: Methods, models and their mechanism and application in the food industry.
    Rani L, Kumar M, Kaushik D, Kaur J, Kumar A, Oz F, Proestos C, Oz E.
    Food Res Int; 2023 Oct; 172():113176. PubMed ID: 37689929
    [Abstract] [Full Text] [Related]

  • 3. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 Oct; 459():67-77. PubMed ID: 10335369
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  • 5. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils.
    Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H.
    Crit Rev Food Sci Nutr; 2023 Oct; 63(21):5414-5429. PubMed ID: 34961384
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  • 7. Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review.
    Meenu M, Decker EA, Xu B.
    Crit Rev Food Sci Nutr; 2022 Oct; 62(21):5744-5765. PubMed ID: 33645344
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  • 8. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
    Santos CSP, Molina-Garcia L, Cunha SC, Casal S.
    Food Chem; 2018 Mar 15; 243():192-201. PubMed ID: 29146328
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  • 9. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K.
    J Food Sci; 2012 Jan 15; 77(1):E32-6. PubMed ID: 22260106
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  • 10. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
    Chang C, Wu G, Zhang H, Jin Q, Wang X.
    Crit Rev Food Sci Nutr; 2020 Jan 15; 60(9):1496-1514. PubMed ID: 30740987
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  • 11. Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction.
    Walayat N, Yurdunuseven-Yıldız A, Kumar M, Goksen G, Öztekin S, Lorenzo JM.
    Crit Rev Food Sci Nutr; 2024 Jan 15; 64(27):9974-9991. PubMed ID: 37272493
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  • 13. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
    Dehghannya J, Abedpour L.
    J Sci Food Agric; 2018 Mar 15; 98(4):1485-1491. PubMed ID: 28799645
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  • 14. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy.
    Su Y, Zhang M, Fang Z, Zhang W.
    Food Res Int; 2017 Nov 15; 101():188-197. PubMed ID: 28941683
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  • 15. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.
    Su Y, Zhang M, Bhandari B, Zhang W.
    Ultrason Sonochem; 2018 Jun 15; 44():368-379. PubMed ID: 29680623
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  • 16. Microwave frying and post-frying of French fries.
    Zhou X, Zhang S, Tang Z, Tang J, Takhar PS.
    Food Res Int; 2022 Sep 15; 159():111663. PubMed ID: 35940820
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  • 20. Quality evaluation of noble mixed oil blended with palm and canola oil.
    Choi H, Lee E, Lee KG.
    J Oleo Sci; 2014 Sep 15; 63(7):653-60. PubMed ID: 24976612
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