Results 181 to 190 of about 7,399 (239)

Molecular detection and antibiotic resistance of diarrheagenic Escherichia coli from street food and water in mukuru slums, Nairobi County. [PDF]

PLoS One
Mundalo S, Ntabo R, Kering K, Too R, Kariuki K, Imoli D, Silantoi B, Kiptanui E, Kavai S, Kariuki S, Mbae C, Mbae C.   +11 more
europepmc   +1 more source

Stability of potato glycoalkaloids under heating conditions - Reactions with fatty acids. [PDF]

Curr Res Food Sci
Mittau K, Meyers C, Rawel HM, Smit I, Schmidt M, Rohn S.   +5 more
europepmc   +1 more source

The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability. [PDF]

Foods
Hu X, Jiang H, Liu Z, Gao M, Liu G, Tian S, Zeng F.   +6 more
europepmc   +1 more source

Optimal Dietary Patterns for Lower Weight Gain and Risk of Obesity Surrounding Menopause.

JAMA Netw Open
Xia T, Haslam DE, Eliassen AH, Manson JE, Sun Q, Willett WC, Bhupathiraju SN, Zhang C, Hu FB.   +8 more
europepmc   +1 more source

Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts.

BMJ
Mousavi SM, Gu X, Imamura F, AlEssa HB, Devinsky O, Sun Q, Hu FB, Manson JE, Rimm EB, Forouhi NG, Willett WC.   +10 more
europepmc   +1 more source

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Ultrasonic French Fries

Scientific American, 2011
The article discusses methods used by several notable chefs to improve the texture and taste of french fries, including British chef Heston Blumenthal, Nil Noren and Dave Arnold at the French Culinary Institute in New York City, and U.S. research chefs Maxime Bilet and Johnny Zhu.
W. Wayt Gibbs, Nathan Myhrvold
openaire   +1 more source

Microwave frying and post-frying of French fries

Food Research International, 2022
French fries are popular items in the diets of many countries, but the high oil content is a major health concern for consumers. Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern.
Xu, Zhou, Shuang, Zhang, Zhongwei, Tang, Juming, Tang, Pawan S, Takhar   +4 more
openaire   +2 more sources

Tastier and Healthier Alternatives to French Fries

Journal of Food Science, 2010
ABSTRACT:  The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also ...
Caius M, Rommens, Roshani, Shakya, Mark, Heap, Kristi, Fessenden   +3 more
openaire   +2 more sources

The Origin of French Fries

Petits Propos Culinaires, 2001
Here is a further instalment deriving from Karen Hess’ researches on the domestic manuscripts of Thomas Jefferson at Montecello, in this case investigating the popular notion that french fries should be included among the third US president's gifts to posterity.
openaire   +1 more source

Effect of acid on glycoalkaloids and acrylamide in French fries

Food Additives & Contaminants: Part A, 2020
The effects of acid soaking as a pre-treatment on the glycoalkaloid and acrylamide levels in raw and cooked potatoes (French fries) were examined. Soaking raw potato cuts in 1.0%, 2.5% or 5.0% acetic acid solutions for at least 8 hours resulted in >90% reduction of α-solanine and α-chaconine in potato samples.
Huizhi, Liu, Joy, Roasa, Lili, Mats, Honghui, Zhu, Suqin, Shao   +4 more
openaire   +2 more sources