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Items: 1 to 20 of 230

1.

Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.

Yan WQ, Zhang M, Huang LL, Tang J, Mujumdar AS, Sun JC.

J Sci Food Agric. 2010 Jun;90(8):1300-7. doi: 10.1002/jsfa.3940.

PMID:
20474047
2.

The effect of domestic preparation of some potato products on acrylamide content.

Michalak J, Gujska E, Klepacka J.

Plant Foods Hum Nutr. 2011 Nov;66(4):307-12. doi: 10.1007/s11130-011-0252-2.

3.

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 9;54(16):5910-6.

PMID:
16881694
4.

[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;60(2):121-4. Polish. Erratum in: Rocz Panstw Zakl Hig. 2009;60(3):234. Wałecka, Katarzyna [corrected to Małecka, Katarzyna].

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;94(10):2002-8. doi: 10.1002/jsfa.6516. Epub 2014 Jan 7.

PMID:
24307258
6.

Improvement of water transport mechanisms during potato drying by applying ultrasound.

Ozuna C, Cárcel JA, García-Pérez JV, Mulet A.

J Sci Food Agric. 2011 Nov;91(14):2511-7. doi: 10.1002/jsfa.4344. Epub 2011 Mar 28.

PMID:
21445872
7.

A study on the use of empirical models to predict the formation of acrylamide in potato crisps.

Knol JJ, Viklund GA, Linssen JP, Sjöholm IM, Skog KI, van Boekel MA.

Mol Nutr Food Res. 2008 Mar;52(3):313-21. doi: 10.1002/mnfr.200700343.

PMID:
18320572
8.

A comparative study of acrylamide formation induced by microwave and conventional heating methods.

Yuan Y, Chen F, Zhao GH, Liu J, Zhang HX, Hu XS.

J Food Sci. 2007 May;72(4):C212-6.

PMID:
17995763
9.

Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying.

Jiang H, Zhang M, Mujumdar AS, Lim RX.

J Sci Food Agric. 2014 Jul;94(9):1827-34. doi: 10.1002/jsfa.6501. Epub 2014 Feb 13.

PMID:
24526431
10.

Acrylamide in home-prepared roasted potatoes.

Skog K, Viklund G, Olsson K, Sjöholm I.

Mol Nutr Food Res. 2008 Mar;52(3):307-12. doi: 10.1002/mnfr.200700240.

PMID:
18320571
11.

Plasticized methylcellulose coating for reducing oil uptake in potato chips.

Tavera-Quiroz MJ, Urriza M, Pinotti A, Bertola N.

J Sci Food Agric. 2012 May;92(7):1346-53. doi: 10.1002/jsfa.4704. Epub 2011 Nov 18.

PMID:
22102087
12.

Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.

Han JS, Kozukue N, Young KS, Lee KR, Friedman M.

J Agric Food Chem. 2004 Oct 20;52(21):6516-21.

PMID:
15479016
13.

A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying.

Moreno MC, Bouchon P.

J Food Sci. 2008 Apr;73(3):E122-8. doi: 10.1111/j.1750-3841.2008.00669.x.

PMID:
18387106
14.

Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.

Mui WW, Durance TD, Scaman CH.

J Agric Food Chem. 2002 Mar 27;50(7):1883-9.

PMID:
11902928
15.

Tastier and healthier alternatives to French fries.

Rommens CM, Shakya R, Heap M, Fessenden K.

J Food Sci. 2010 May;75(4):H109-15. doi: 10.1111/j.1750-3841.2010.01588.x.

PMID:
20546404
16.

Drying of olive pomace by a combined microwave-fan assisted convection oven.

Gögüs F, Maskan M.

Nahrung. 2001 Apr;45(2):129-32.

PMID:
11379286
17.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

Palazoğlu TK, Savran D, Gökmen V.

J Food Sci. 2010 Jan-Feb;75(1):E25-9. doi: 10.1111/j.1750-3841.2009.01389.x.

PMID:
20492162
18.

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.

PMID:
16076148
19.

Enhancing quality and oxidative stability of aged fried food with gamma-tocopherol.

Warner K, Neff WE, Eller FJ.

J Agric Food Chem. 2003 Jan 29;51(3):623-7.

PMID:
12537432
20.
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