Results 231 to 240 of about 9,456 (287)
Journal of Agricultural and Food Chemistry, 2011 This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters.
Frédéric Mestdagh +2 more
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Tastier and Healthier Alternatives to French Fries
Journal of Food Science, 2010ABSTRACT: 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 +3 more
openaire +2 more sources
Microwave frying and post-frying of French fries
Food Research International, 2022French 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 +4 more
openaire +2 more sources
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
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
Effect of acid on glycoalkaloids and acrylamide in French fries
Food Additives & Contaminants: Part A, 2020The effects of acid soaking as a pre-treatment on the glycoalkaloid and acrylamide levels in raw and cooked potatoes (French fries) were examined. Soaking raw potato cuts in 1.0%, 2.5% or 5.0% acetic acid solutions for at least 8 hours resulted in >90% reduction of α-solanine and α-chaconine in potato samples.
Huizhi, Liu +4 more
openaire +2 more sources
Mechanisms of Oil Uptake in French Fries
2016Deep fat frying causes a poor perception of fried products because it generates thermooxidized substances and is associated with overweight issues leading to health concerns. Hence, rupture technologies are highly desirable to reduce oil uptake dramatically.
Patsioura, Anna +5 more
openaire +3 more sources