Results 101 to 110 of about 9,456 (287)
Measurement of physical properties during processing of french fries
, 1997 A puncture test was used to measure the effects of blanching, drying and frying conditions on the mechanical properties (peak force, peak deformation and post-puncture energy consumption) of french fries.
Agblor, Amewushika
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British Journal of Psychology, EarlyView.Abstract Behavioural science research has the potential to develop evidence‐based strategies to fight disinformation about climate science and climate mitigation action; however, this research has yet to be conducted systematically with validated sets of climate disinformation stimuli. Here, we present the Climate Disinformation Corpus, a collection of
Tobia Spampatti +3 more
wiley +1 more source
Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
doaj +1 more source
, 2016 Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been ...
Hsu, Hui-Tsung;Chen, Ming-Jen ;Tseng, Tzu-Ping;Cheng, Li-Hsin;Huang, Li-Jen;Yeh, Tai-Sheng
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British Journal of Psychology, EarlyView.Abstract In the current research, we use network analysis to examine the structure, ideological foundations and correlates of climate change conspiracy theories, distinguishing between denialist and warmist beliefs. Denialist beliefs, typically endorsed on the political right, claim that climate change is exaggerated, whereas warmist beliefs, more ...
Dylan de Gourville +2 more
wiley +1 more source
Globalization of the Frozen Potato Industry
This paper examines the globalization of the frozen potato industry, including the expansion of production and processing of potato products in the global market place, and future prospects for the industry.
Plummer, Charles, Makki, Shiva S.
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KINETIKA FRENCH FRIES UMBI GARUT SELAMA PENGGORENGAN
, 2014 French fries adalah produk olahan makanan siap saji berbentuk batang yang diolah melalui tahapan pemanasan dan pembekuan serta siap diproses lebih lanjut.
Marta, Herlina +2 more
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Production of low fat french-fries with single and multi-layer hydrocolloid coatings [PDF]
, 2020 In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results revealed that hydrocolloid coatings reduced the moisture loss during frying, and hence, reduced
Y Maghsudlo +4 more
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Boreas, EarlyView.Ice sheets and glaciers globally are losing mass at increasing rates, with the strongest changes occurring at tidewater glaciers. These are rapidly retreating and often transitioning to land‐terminating with implications for sea level change and ecosystem functioning.
Eleonora Fossile +5 more
wiley +1 more source
PIN, FRENCH FRIES AND FRY SAUCE
, 1999 Image shows a souvenir pin from the 2002 Olympic Winter Games.
Wilkinson, Daniel
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