Dust formation in French fries [PDF]
Current Research in Food Science, 2023 In this study we report on the analysis of dust formation, a quality problem arising in the industrial processing of par-fried, frozen french fries. This dust constitutes fractured pieces broken off the crust during finish frying. We claim that this dust
R.G.M. van der Sman +1 more
doaj +4 more sources
Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy [PDF]
Molecules, 2022 Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory.
Didem P. Aykas +5 more
doaj +5 more sources
The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products [PDF]
Foods, 2022 Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects ...
Ana Isabel Carrapiso +3 more
doaj +2 more sources
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh [PDF]
Antioxidants, 2023 Potatoes with different flesh colours contain health-promoting compounds, i.e., hydroxycinnamic acids, which vary in content and stability during thermal processing.
Agnieszka Tajner-Czopek +4 more
doaj +2 more sources
Lattice Boltzmann model for freezing of French fries. [PDF]
Curr Res Food Sci, 2023 In this paper we present a Lattice Boltzmann model for food freezing, using the enthalpy method. Simulations are performed using the case study of freezing par-fried french fries. The action of par-frying leads to moisture removal from the crust region, which was treated via the initial conditions for the freezing model.
van der Sman RGM.
europepmc +4 more sources
Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality [PDF]
Foods, 2022 The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer ...
Ying Li +6 more
doaj +2 more sources
The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment [PDF]
Nutrition Journal, 2018 Background One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However,
Marie Vermote +7 more
doaj +2 more sources
Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions [PDF]
Foods, 2022 The aim of this study was to investigate the influence of some pre-treatment applications toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those found in Romania, by using a pan and a fryer. Before being fried in a pan,
Mioara Negoiță +2 more
doaj +2 more sources
Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment. [PDF]
PLoS ONE, 2016 This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant.
Tom Deliens +4 more
doaj +2 more sources
Assessing metal-induced glycation in French fries. [PDF]
MetallomicsAbstract Non-enzymatic glycation is the chemical reaction between the amine group of an amino acid and the carbonyl group of a reducing sugar. The final products of this reaction, advanced glycation end-products (AGEs), are known to play a key role in aging and many chronic diseases.
Nobert S +5 more
europepmc +3 more sources