Results 231 to 240 of about 2,547,534 (308)

The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Journal of Food Composition and Analysis, 2021
In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different commercial oil products (sunflower ...
B. Başaran, Hulya Turk
semanticscholar   +1 more source

Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability.

International Journal of Biological Macromolecules, 2022
The effect of chitosan (CS) coating on oil absorption, water migration, starch structure and morphology in French fries was evaluated. The penetrated surface oil, structure oil, total oil content, and a* of coated fries decreased, while the water content,
Ying Li, Zihao Li, Qingyi Guo, B. Kong, Qian Liu, Xiufang Xia   +5 more
semanticscholar   +1 more source

Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.

Journal of Agricultural and Food Chemistry, 2022
Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying.
Mengyu Shen, Xiaofang Liu, Xiangxin Xu, Yinyin Wu, Jixian Zhang, Li Liang, Chaoting Wen, Xudong He, Xin Xu, Guoyan Liu   +9 more
semanticscholar   +1 more source

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

Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries

, 2021
The aim of this work was to explore the effect of combining pulsed electric field (PEF) with blanching pretreatment on the physiochemical properties of French fries. The effects of PEF plus blanching pretreatment on the color parameters, texture, content
Cheng Zhang, Xiaomei Lyu, Wei Zhao, Wenxu Yan, Mingming Wang, N. G. K. Rei, Ruijin Yang   +6 more
semanticscholar   +1 more source

Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion.

Food Chemistry, 2021
The influence of acidity regulators and buffers on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries and the underlying mechanism were evaluated.
Yousheng Huang, Jingnan Lu, Mingyu Li, Chang Li, Yuting Wang, Mingyue Shen, Yi Chen, S. Nie, Maomao Zeng, Jie Chen, M. Xie   +10 more
semanticscholar   +1 more source

Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents

, 2021
This study was carried out to determine the effect of intermittent frying of French fries using four different types of frying media on the media quality as well as 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in frying oils and
Raznim Arni Abd Razak, Azmil Haizam Ahmad Tarmizi, A. Kuntom, M. Sanny, I. S. Ismail   +4 more
semanticscholar   +1 more source

Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by GC/MS-Olfactometry, Odor Activity Values, and Aroma Recombination.

The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can directly affect the flavor of the food. RESULTS The flavor of FFs showed three crucial stages, including break-in (3.0%
Lirong Xu, Jiarui Chang, Xue Mei, Youfeng Zhang, Gangcheng Wu, Qingzhe Jin, Xingguo Wang   +6 more
semanticscholar   +1 more source

Rapeseed Oil‐Based Oleogels With Sunflower Wax and Monoacylglycerols as Alternatives to Conventional Frying Fats and Oils for Deep‐fat Frying of French Fries

European Journal of Lipid Science and Technology
Rapeseed oil‐based oleogels structured with 5% sunflower wax (SFW) and 5% monoacylglycerols (MG), respectively, were used for deep‐fat frying French fries to optimize surface properties in terms of their oily perception.
Sharline Nikolay, M. Schubert, Nelli Erlenbusch, Lydia Weber, Inga Smit, Bertrand Matthäus   +5 more
semanticscholar   +1 more source

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

, 2021
Vacuum fried French fries contain low acrylamide content, but have less amount of odorants. Potato chips were soaked in egg yolk phospholipids aqueous solution (1.0%) prior to frying. HS-SPME-GC-MS were used to extract and analyze the volatiles of French
Dong-Feng Guo, Peng Wan, Jie Liu, De-Wei Chen   +3 more
semanticscholar   +1 more source