Results 261 to 270 of about 9,456 (287)

Effect of multistage process on the quality, water and oil distribution and microstructure of French fries

Food Research International, 2020
Peiyan Li, Gangcheng Wu, Hui Zhang
exaly  

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

Innovative Food Science and Emerging Technologies, 2023
Rana Muhammad Aadil, Yanjun Tong, Ruijin Yang   +2 more
exaly  

Behavior of pre-fried french fries during the final frying process

1988
International ...
Bonpunt, A., Sébédio, Jean-Louis, J.-L., Prevost, Jacques, Grandgirard, A.   +3 more
openaire   +2 more sources

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Food Control, 2020
Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Jinap Selamat   +2 more
exaly  

French fries

2013
openaire   +1 more source

Effect of osmotic dedydration pretreatment on quality of french fries

Journal of Food Engineering, 2001
Z B Maroulis, D Marinos-Kouris
exaly  

Freddy and the French Fries: Fries Alive! (review)

Bulletin of the Center for Children's Books, 2005
openaire   +1 more source

The influence of oil type and frying temperatures on the texture and oil content of French fries

Journal of the Science of Food and Agriculture, 2005
Agnieszka Kita
exaly  

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of Food Science, 2018
Van-Den Truong, Suzanne D Johanningsmeier, Kenneth V Pecota   +2 more
exaly  

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Food Research International, 2020
Teko Gouyo, Philippe Bohuon
exaly