Results 231 to 240 of about 95,167 (286)

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

Automatic French fries making machine

2016 International Conference on Control, Instrumentation, Communication and Computational Technologies (ICCICCT), 2016
Automatic French Fries making machine which will be useful in the small scale industries is proposed at a low cost. The production process mainly comprises of the following steps such as Blanching, Peeling, Slicing, Frying[1],[4] and the mixing process. These potatoes are washed and the skin is peeled off.
J Balavignesh, S Karthikeyan, V Arunkumar   +2 more
openaire   +1 more source

Key odorants of french fries

Journal of the American Oil Chemists' Society, 1998
AbstractTwenty‐one compounds, which had been screened in preceding experiments as potent odorants of french fries prepared in palm oil (PO), were quantified by stable isotope dilution assays. Nineteen odorants were dissolved in sun‐flower oil in concentrations equal to those in PO.
Robert K. Wagner, Werner Grosch
openaire   +1 more source

Flavor Release from French Fries

2005
Flavor release from French fries was measured with the MS-NOSE using both panelists and a mouth-model system. The identity of several volatiles measured with the MS-NOSE was verified with MS-MS. The effect of frying time and the effect of adding salt on I-max (maximum intensity of compounds) and on (time of maximum intensity of compounds) were ...
Loon, W.A.M., Linssen, J.P.H., Boelrijk, A.E.M., Burgering, M.J.M., Voragen, A.G.J.   +4 more
openaire   +2 more sources

Soggy-Centered French Fries

Canadian Institute of Food Science and Technology Journal, 1972
Abstract Using processing, microscopic, and biochemical techniques it was shown that the flabby middle region of soggy-centered french fries coincides with the potato tuber's pith region which contains much less starch than the perimedullary and cortex regions.
openaire   +1 more source

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

Sensory evaluation of salted trans fat‐free french fries vs. salted trans fat french fries

Journal of Foodservice, 2007
AbstractThis sensory analysis study sought to determine consumer preferences of two fry oils and two types of french fries according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat‐free french fries and oil while focusing on the possible change in sensory characteristics.
Peter L. Bordi, Jennifer H. Stokols, Danielle M. Hack, Michele D. Rager, S. William Hessert   +4 more
openaire   +1 more source

Provenance of the Oil in Par‐Fried French Fries after Finish Frying

Journal of Food Science, 2011
Abstract:  Frozen par‐fried French fries are finish‐fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish ...
Mohammed, Al-Khusaibi, Michael H, Gordon, Julie A, Lovegrove, Keshavan, Niranjan   +3 more
openaire   +2 more sources

Spectral Reflectance Properties of French Fries

Applied Engineering in Agriculture, 1996
Spectral reflectance properties of three color groups of french fries were determined using a spectrophotometer. These three color groups were light, normal, and dark, respectively. Statistical analysis showed significant differences (at 95% confidence interval) based on average percent reflectance readings between color groups of french fries ...
null S. Panigrahi, null D. Wiesenborn, null P, null Orr, null L. Schaper, null G. Bierwagen   +5 more
openaire   +1 more source

Leaching of french-fried potato strips

American Potato Journal, 1971
Potatoes with high-reducing sugar content taken directly from cold storage (4.5 C) and cut into 3/8-inch-square, 3-inch-long strips, were immersed in liquid nitrogen or dichlorodifluoromethane (−30.5 C or−79 C) for 3 to 15 sec and then leached for 5 min in water at 50 C.
Merle L. Weaver, E. Hautala
openaire   +1 more source