Variation of porosity during frying and cooling of French fries and its relation with oil absorption
, 2008 Variation of porosity during frying and cooling of French fries and its relation with oil absorption. 10.
Ziaiifar, Aman Mohammad +2 more
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Board Independence and Adjustment Speed of CEO Inside Debt
European Financial Management, EarlyView.ABSTRACT We find that firms with more independent directors adjust CEO inside debt towards an optimum more quickly. This effect is more pronounced in financially unconstrained, growth, and under‐levered firms, and also firms led by more powerful or overconfident CEOs.
Bonnie Buchanan, Shuhui Wang, Tina Yang
wiley +1 more source
Keeping Up With the Joneses: Spillover Effect of M&A Activity to Compensation
European Financial Management, EarlyView.ABSTRACT We identify a spillover effect from Mergers and Acquisitions (M&A) activity to CEO compensation. Previous research shows that post‐merger, acquiring CEOs receive higher pay with reduced sensitivity to negative performance. We demonstrate that CEOs who don't engage in M&A, but have compensation peers who do, also experience increased pay and ...
Patty Bick, Ryan Flugum
wiley +1 more source
, 2011 French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality of potatoes currently available in ...
Abong’, GO
core +1 more source
Testing for Contagion in International Financial Markets: To See More, Go Higher
Financial Review, EarlyView.ABSTRACT Traditional measures of financial contagion rely on correlation shifts, overlooking higher moments such as skewness and kurtosis. We examine contagion during two major financial crises, incorporating lower‐ and higher‐moment measures. We analyze stock market returns from 22 major markets at different frequencies, offering a global perspective ...
Simeon Coleman, Vitor Leone
wiley +1 more source
Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries
, 2012 The French fries were prepared from potatoes after pretreating with water, CaCl2 and citric acid and then coating with different hydrocolloid solutions.
Husna Zayadi
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Using Eye Lens Stable Isotopes to Identify the Rearing Origin of Fall Age‐0 Walleye (Sander vitreus)
Fisheries Management and Ecology, EarlyView.ABSTRACT Isotope values in fish eye lenses may be useful in differentiating rearing origins. We compared eye lens isotopic values of fall fingerling age‐0 walleye (Sander vitreus) reared in a hatchery pond, a recirculating aquaculture system (RAS), and a natural lake. Using 10 fish per rearing source, we delaminated layers from one eye lens per fish to
Justin M. Sturtz +5 more
wiley +1 more source
Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption. [PDF]
Foods, 2021 Skinner MM +5 more
europepmc +1 more source
PENERAPAN TEKNOLOGI PEMBUATAN FRENCH FRIES UBI JALAR SEBAGAI PELUANG USAHA
ABSTRAK Kegiatan Penerapan IPTEKS ini bertujuan untuk memberikan keterampilan teknologi pengolahan ubi jalar menjadi french fries bagi masyarakat Desa Triwidadi, Pajangan, Bantul, dan untuk meningkatkan motivasi masyarakat Desa tersebut untuk merintis ...
Senam, DR
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KAJIAN METODE PENGGORENGAN FRENCH FRIES UNTUK MEMINIMALISIR KANDUNGAN LEMAK DAN AKRILAMIDA
, 2023 Kentang (Solanum tuberosum L.) merupakan salah satu tanaman pangan yang berasal dari umbi-umbian dan dapat dijadikan makanan pokok setelah padi, jagung, dan gandum.
Salim, Dea Bella Viriginia
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