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 +2 more sources
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
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
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
doaj +2 more sources
The effect of asparaginase on acrylamide formation in French fries
Food Chemistry, 2008 Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried potatoes of Bintje variety were prepared by cutting strips (0.8×0.8×5cm) which were blanched at 75°C for 10min. Unblanched strips were used as the control.
Kit Granby, Franco Pedreschi
exaly +6 more sources
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
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources
Evaluation of Potent Odorants of French Fries
LWT - Food Science and Technology, 1997 Abstract Aroma extract dilution analysis (AEDA) and headspace gas chromatography–olfactometry of freshly prepared French fries resulted in 48 odour compounds being identified. Among these, methional (I), 2-ethyl-3, 5-dimethylpyrazine (II), 2,3-diethyl-5-methylpyrazine (III), (E,E)-2,4-decadienal (IV), 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (V ...
W Grosch
exaly +2 more sources
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
doaj +1 more source