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There are 21408 results for: content related to: Modeling Texture Kinetics during Thermal Processing of Potato Products

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    Chemistry of Deep-Fat Frying Oils

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: R77–R86, E. Choe and D.B. Min

    Version of Record online : 1 MAY 2007, DOI: 10.1111/j.1750-3841.2007.00352.x

  2. Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: E2743–E2755, Archana Parikh and Pawan S. Takhar

    Version of Record online : 20 SEP 2016, DOI: 10.1111/1750-3841.13498

  3. Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: E2759–E2773, Harkirat S. Bansal, Pawan S. Takhar, Christine Z. Alvarado and Leslie D. Thompson

    Version of Record online : 28 OCT 2015, DOI: 10.1111/1750-3841.13082

  4. Effect of Osmotic Dehydration and Vacuum-Frying Parameters to Produce High-Quality Mango Chips

    Journal of Food Science

    Volume 74, Issue 7, September 2009, Pages: E355–E362, Yolanda Nunes and Rosana G. Moreira

    Version of Record online : 15 JUL 2009, DOI: 10.1111/j.1750-3841.2009.01257.x

  5. Standardization of Domestic Frying Processes by an Engineering Approach

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: E333–E340, K. Franke and U. Strijowski

    Version of Record online : 7 APR 2011, DOI: 10.1111/j.1750-3841.2011.02124.x

  6. Comparison of the Frying Performance of Olive Oil and Palm Superolein

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C519–C531, Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02663.x

  7. Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: E109–E114, T. K. Palazoğlu and V. Gökmen

    Version of Record online : 28 FEB 2008, DOI: 10.1111/j.1750-3841.2008.00676.x

  8. Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat Frying

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: C339–C347, Sylvie Avallone, Juan A. Rojas-Gonzalez, Gilles Trystram and Philippe Bohuon

    Version of Record online : 6 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01155.x

  9. The Possibility of Lowering Oil Content of Potato Chips by Combining Atmospheric Frying with Postfrying Vacuum Application

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: E572–E579, Azmil Haizam Ahmad Tarmizi and Keshavan Niranjan

    Version of Record online : 7 OCT 2010, DOI: 10.1111/j.1750-3841.2010.01819.x

  10. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: E349–E358, Maria del Rocio Teruel, Michael Gordon, Maria Belen Linares, Maria Dolores Garrido, Araya Ahromrit and Keshavan Niranjan

    Version of Record online : 23 JAN 2015, DOI: 10.1111/1750-3841.12753

  11. Natural antioxidants as stabilizers of frying oils*

    European Journal of Lipid Science and Technology

    Volume 116, Issue 6, June 2014, Pages: 688–706, Felix Adekunle Aladedunye

    Version of Record online : 3 APR 2014, DOI: 10.1002/ejlt.201300267

  12. A Different Perspective to Study the Effect of Freeze, Air, and Osmotic Drying on Oil Absorption during Potato Frying

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: E122–E128, M.C. Moreno and P. Bouchon

    Version of Record online : 22 FEB 2008, DOI: 10.1111/j.1750-3841.2008.00669.x

  13. Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C261–C266, Rui Du, Keqiang Lai, Zhuqing Xiao, Yungang Shen, Xichang Wang and Yiqun Huang

    Version of Record online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02551.x

  14. Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf Extract

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: S574–S584, A. Chiou, F.N. Salta, N. Kalogeropoulos, A. Mylona, I. Ntalla and N.K. Andrikopoulos

    Version of Record online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00493.x

  15. Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: E188–E195, V. Dueik and P. Bouchon

    Version of Record online : 19 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01976.x

  16. Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: C1899–C1907, Lennie K. Y. Cheung, Haruo Tomita and Toshikazu Takemori

    Version of Record online : 15 JUN 2016, DOI: 10.1111/1750-3841.13367

  17. The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

    Journal of Food Science

    Volume 77, Issue 11, November 2012, Pages: C1136–C1143, María Del Carmen Flores-Álvarez, Erika F. Molina-Hernández, José Concepción Hernández-Raya and María Elena Sosa-Morales

    Version of Record online : 26 OCT 2012, DOI: 10.1111/j.1750-3841.2012.02930.x

  18. Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

    Journal of Food Science

    Volume 78, Issue 7, July 2013, Pages: C978–C984, Gabriel Abraham Cardoso-Ugarte, C. Christian Morlán-Palmas and María Elena Sosa-Morales

    Version of Record online : 14 JUN 2013, DOI: 10.1111/1750-3841.12166

  19. POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

    Journal of Food Process Engineering

    Volume 33, Issue 2, April 2010, Pages: 191–212, AMAN MOHAMMAD ZIAIIFAR, FRANCIS COURTOIS and GILLES TRYSTRAM

    Version of Record online : 11 MAR 2009, DOI: 10.1111/j.1745-4530.2008.00267.x

  20. Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: T1120–T1128, M. Sansano, M. Juan-Borrás, I. Escriche, A. Andrés and A. Heredia

    Version of Record online : 13 APR 2015, DOI: 10.1111/1750-3841.12843