Results 231 to 240 of about 1,163,559 (268)

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

Manufacturing of par-fried French-fries

Journal of Food Engineering, 2004
Derk Somsen, Anthony Capelle, Johannes Tramper   +2 more
openaire   +1 more source

French Fries

2022
openaire   +1 more source

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

Innovative Food Science and Emerging Technologies, 2021
Ruijin Yang
exaly  

Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

Food Hydrocolloids, 2022
Mingyue Shen, Mingyong Xie, Shao-Ping Nie   +2 more
exaly  

KILLER FRENCH FRIES

The Sciences, 1988
openaire   +1 more source

Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia

Food Control, 2021
Ashagrie Woldegiorgis
exaly  

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Food Control, 2020
Azmil Haizam Ahmad Tarmizi, Maimunah Sanny, Jinap Selamat   +2 more
exaly  

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
Burhan Başaran, Hülya Türk
exaly  

Freddy and the French Fries: Fries Alive! (review)

Bulletin of the Center for Children's Books, 2005
openaire   +1 more source