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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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
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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
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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
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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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.
Franco Pedreschi, Kit Granby
exaly +6 more sources
PERENDAMAN DALAM KALSIUM KLORIDA DAN PENGGUNAAN EDIBLE COATING UNTUK MENINGKATKAN KUALITAS FRENCH FRIES DARI KENTANG VARIETAS TENGGO DAN KRESPO [PDF]
Agritech, 2013 Soaking potatoes in CaCl2 solution and the use of carboxymethyl cellulose (CMC), maltodextrin and gelatin as an edible coating were performed to determine the quality of french fries from Krespo and Tenggo varieties.
Pepita Haryanti +2 more
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Effect of Freezing Combined with Coating Treatment on Reducing the Oil Content of Reconstituted French Fries [PDF]
Shipin KexueThe effects of two pretreatment methods, freezing and coating, on the oil content of low-temperature deep-fried reconstituted French fries were investigated. The combination of temperature and time that provided the best freezing effect was –24 ℃ and 3 h.
HAN Xue, LI Wenzhao, ZHAO Wei, WANG Penghao, LI Ruizhi, WANG Sirui
doaj +2 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
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