Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption [PDF]
Foods, 2021 The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer
Mark M. Skinner +5 more
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The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries [PDF]
FoodsIn the present study, methanolic extracts from rapeseed meal, an oil industry by-product, were treated with alkaline hydrolysis, acid hydrolysis, and lyophilization to enhance their antioxidant features. Antioxidant activity (AA) of the prepared rapeseed
Dobrochna Rabiej-Kozioł +1 more
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Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries [PDF]
FoodsThe effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya.
Evelyne Nkirote Gikundi +3 more
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Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers [PDF]
FoodsThe quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying.
María-Victoria Ruiz-Méndez +3 more
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Frying kinetics and physical properties of air-fried french fries
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringFrench fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly
La Choviya Hawa +3 more
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Cardiovascular health behaviour, acrylamide exposure and health risk assessment of adolescents [PDF]
BMC Public HealthBackground The presence of acrylamide at different levels in many foods in our daily diet is a very alarming situation for public health. The aim of this study was to evaluate the acrylamide exposure of adolescents resulting from the consumption of ...
Mehtap Metin Karaaslan, Burhan Basaran
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The availability of new potato cross-breeds for industrial processing [PDF]
E3S Web of Conferences, 2021 Under the conditions of the Republic of North Ossetia-Alania, an assessment of the availability of new cross-breeds of their own breeding to industrial processing of French fries according to morphological, biochemical and consumer quality indices has ...
Basiev Soltan Soslanbekovich +3 more
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New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries [PDF]
BIO Web of Conferences, 2023 The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature.
Asgar Ali +3 more
doaj +1 more source
Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
Acta Chimica Slovenica, 2021 Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time.
Esra Devseren +5 more
doaj +1 more source
Applied Food Research, 2022 The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture and kinetics of in vitro starch digestibility of French fries made from two potato cultivars (Solanum tuberosum L.) containing dry matter content ranging from 19 to 22% was
Sze Ying Leong +6 more
doaj +1 more source