| 1 |
Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato
Adedeji AA, Ngadi M
Journal of Food Engineering, 218, 24, 2018 |
| 2 |
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
Fauster T, Schlossnikl D, Rath F, Ostermeier R, Teufel F, Toepfl S, Jaeger H
Journal of Food Engineering, 235, 16, 2018 |
| 3 |
Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient
van Koerten KN, Somsen D, Boom RM, Schutyser MAI
Journal of Food Engineering, 197, 60, 2017 |
| 4 |
A pore inactivation model for describing oil uptake of French fries during pre-frying
van Koerten KN, Schutyser MAI, Somsen D, Boom RM
Journal of Food Engineering, 146, 92, 2015 |
| 5 |
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
Tuta S, Palazoglu TK, Gokmen V
Journal of Food Engineering, 97(2), 261, 2010 |
| 6 |
Acrylamide reduction under different pre-treatments in French fries
Pedreschi F, Kaack K, Granby K, Troncoso E
Journal of Food Engineering, 79(4), 1287, 2007 |
| 7 |
Application of SAFES (systematic approach to food engineering systems) methodology to French fries manufacture
Barrera C, Chenoll C, Andres A, Fito P
Journal of Food Engineering, 83(2), 201, 2007 |
| 8 |
Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries
Gokmen V, Palazoglu TK, Senyuva HZ
Journal of Food Engineering, 77(4), 972, 2006 |
| 9 |
A fracture mechanics analysis of the texture of fried potato crust
Ross KA, Scanlon MG
Journal of Food Engineering, 62(4), 417, 2004 |
| 10 |
Ascorbic acid losses during processing of French fries and potato chips
Haase NU, Weber L
Journal of Food Engineering, 56(2-3), 207, 2003 |
