Results 241 to 250 of about 2,547,534 (308)

Intelligence detection of oil absorption in French fries by surface profiles.

Food Research International
Surface profiles are important evaluation indices for oil absorption behavior of fried foods. This research established two intelligent models of partial least-squares regression (PLSR) and back propagation artificial neural network (BP-ANN) for ...
Simeng Wang, Shuli Zhao, Nan Wang, Qianru Lu, Haile Zhao, Ying Liu, Jinwei Li, Liuping Fan   +7 more
semanticscholar   +1 more source

Radio frequency as an innovative method to produce low-fat French fries.

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND A large amount of evidence shows that excessive fat intake can increase the risk of obesity, type 2 diabetes, nonalcoholic fatty liver disease, and cardiovascular disease.
Cheng Zhang, Xiaomei Lyu, Wei Zhao, Ruijin Yang   +3 more
semanticscholar   +1 more source

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

Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries

LWT, 2021
The aim of this study was to examine the effects of thiol compounds, glutathione (GSH), cysteine (CYS) and N-acetylcysteine (NAC), on the color, antioxidant activity, total phenolic, ascorbic acid and acrylamide content of French fries which were fried ...
İnci Cerit, O. Demirkol
semanticscholar   +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

Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods.

Food Chemistry, 2020
Using natural antioxidants instead of synthetics ones has been the tendency for retarding the oil deterioration during repeated deep frying process. Concerning this, the comparison between synthetic tertiarybutyl hydroquinone (TBHQ) and rosemary-based ...
Pengjuan Li, Xinhao Yang, W. Lee, Furong Huang, Yong Wang, Ying Li   +5 more
semanticscholar   +1 more source

Instrumental indicators of desirable texture attributes of French fries

, 2021
The texture quality of French fries is critical to the potato processing industry. Sensory evaluation via testing mouth sensation or by visual and finger spinning inspection are the primary methods to assess French fry texture quality.
R. Sadeghi, Yulian Lin, W. Price, M. Thornton, Amy Hui-Mei Lin   +4 more
semanticscholar   +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

Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes

, 2021
Acrylamide is carcinogenic for humans. Foods rich in carbohydrates cooked at high temperatures have a high content of this substance. Potatoes are one of the most consumed foods in the world and French fries are one of their most common cooking methods ...
A. J. Pérez-López, Luis Noguera-Artiaga, S. González, Pablo Gómez-San Miguel, Borja Ferrández, Á. Carbonell-Barrachina   +5 more
semanticscholar   +1 more source