Results 261 to 270 of about 2,547,534 (308)

Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide

Food Control, 2023
Sara Pantalone, V. Verardo, A. Zafra-Gómez, E. Guerra-Hernández, A. Cichelli, N. d’Alessandro, A. Gómez-Caravaca   +6 more
semanticscholar   +1 more source

Microwave heating instead of blanching to produce low-fat French fries

Innovative Food Science & Emerging Technologies, 2023
Cheng Zhang, Xiaomei Lyu, Rana Muhammad Aadil, Y. Tong, Wei Zhao, Ruijin Yang   +5 more
semanticscholar   +1 more source

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

, 2020
Acrylamide is a processing contaminant with genotoxic and carcinogenic properties. It is formed in food when free asparagine reacts with reducing sugars at high temperatures.
Henok Ashagrie Deribew, A. Woldegiorgis
semanticscholar   +1 more source

Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages.

Food Chemistry, 2021
Lirong Xu, Xue Mei, Jiarui Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang   +6 more
semanticscholar   +1 more source

Paternalism, French fries and the weak-willed Witness

Journal of Medical Ethics, 2013
Most books on ethics are boring. Against Autonomy 1 is fun to read because its helpful and profound points are made without a fuss. Author Sarah Conly is right that “when individuals engage in behavior that undercuts their own chances of happiness, state interference may be justified”.
openaire   +2 more sources

The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries

Journal of Food Measurement & Characterization, 2022
E. Elaine, Ee Lynn Fong, L. Pui, Kok Ming Goh, K. Nyam   +4 more
semanticscholar   +1 more source

Fried potato chips and French fries—Are they safe to eat? [PDF]

Nutrition, 2011
Wanda, Furmaga-Jablonska, Miroslaw, Jablonski, Ryszard, Pluta   +2 more
openaire   +3 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

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Innovative Food Science & Emerging Technologies, 2022
V. Verma, Vijay P. Singh, O. P. Chauhan, N. Yadav   +3 more
semanticscholar   +1 more source

Efficient control of acrylamide in French fries by an extraordinarily active and thermo-stable l-asparaginase: A lab-scale study.

Food Chemistry, 2021
Yiming Wang, Hao Wu, Wenli Zhang, Wei Xu, W. Mu   +4 more
semanticscholar   +1 more source