Results 251 to 260 of about 2,547,534 (308)
Some of the next articles are maybe not open access.
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
Sensory evaluation of salted trans fat‐free french fries vs. salted trans fat french fries
Journal of Foodservice, 2007AbstractThis 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 +4 more
openaire +1 more source
Provenance of the Oil in Par‐Fried French Fries after Finish Frying
Journal of Food Science, 2011Abstract: 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 +3 more
openaire +2 more sources
Spectral Reflectance Properties of French Fries
Applied Engineering in Agriculture, 1996Spectral 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 +5 more
openaire +1 more source
Leaching of french-fried potato strips
American Potato Journal, 1971Potatoes 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
Petits Propos Culinaires, 2001
Here is a further instalment deriving from Karen Hess’ researches on the domestic manuscripts of Thomas Jefferson at Montecello, in this case investigating the popular notion that french fries should be included among the third US president's gifts to posterity.
openaire +1 more source
Here is a further instalment deriving from Karen Hess’ researches on the domestic manuscripts of Thomas Jefferson at Montecello, in this case investigating the popular notion that french fries should be included among the third US president's gifts to posterity.
openaire +1 more source
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
2018
French fries are the most popular cooked food sold in the United States and play an important role in the obesity epidemic there and in other countries as well. Statistics show the average American eats close to 30 pounds of French fries a year—about a half a pound a week.
openaire +1 more source
French fries are the most popular cooked food sold in the United States and play an important role in the obesity epidemic there and in other countries as well. Statistics show the average American eats close to 30 pounds of French fries a year—about a half a pound a week.
openaire +1 more source
Can We Eat Enough French Fries?
2021Gut check. If the US can not make enough biodiesel from plants, then the question becomes: Can we step up our fast-food game? Can we eat more French fries? Biodiesel is serious business and is now being made from used cooking oil (11.5% of all US biodiesel), animal, and other fats (8%). Currently, three billion gallons of restaurant grease are recycled
openaire +1 more source
Journal of Foodservice Business Research, 2013
Growth in fast food consumption has contributed to weight gain among Americans. This has led to an increase in cardiovascular disease and other diseases associated with being overweight. Some evidence suggests that substituting canola oil for other oils when preparing foods may be nutritionally beneficial.
Peter L. Bordi +4 more
openaire +1 more source
Growth in fast food consumption has contributed to weight gain among Americans. This has led to an increase in cardiovascular disease and other diseases associated with being overweight. Some evidence suggests that substituting canola oil for other oils when preparing foods may be nutritionally beneficial.
Peter L. Bordi +4 more
openaire +1 more source