Results 251 to 260 of about 9,456 (287)

Optimizing the Color of French Fries: A Review

Journal of Culinary Science & Technology, 2014
The color of french fries is one of the quality factors considered when making a decision to purchase and ultimately consume the food product. The current review is focused on some strategies that might be used to obtain french fries with acceptable color. The review has shown that scientific research has produced some simple methods that might be used
Batsirai Chipurura, Grace Nyasha Mushonga, Felicitas Pswarayi   +2 more
openaire   +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

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

High-Tech French Fries

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

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes

Food Chemistry, 2016
Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered.
Hui-Tsung Hsu, Ming-Jen Chen, Tzu-Ping Tseng, Li-Hsin Cheng, Li-Jen Huang, Tai-Sheng Yeh   +5 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
Yousheng Huang, Huiyu Hu, Mingyue Shen   +2 more
exaly  

KILLER FRENCH FRIES

The Sciences, 1988
openaire   +1 more source