Results 21 to 30 of about 9,456 (287)
The mathematics of french fries [PDF]
, 2014 Although the act of cutting a single potato (Solanum tuberosum) into french fries may appear to be trivial, the questions concerning the efficiency of this process on an industrial scale are quite daunting. Therefore, many producers are looking for a rigorous method to evaluate the market potential of a given potato crop by predicting the number and ...
Banagaaya, N. +8 more
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Cardiovascular health behaviour, acrylamide exposure and health risk assessment of adolescents [PDF]
BMC Public HealthBackground The presence of acrylamide at different levels in many foods in our daily diet is a very alarming situation for public health. The aim of this study was to evaluate the acrylamide exposure of adolescents resulting from the consumption of ...
Mehtap Metin Karaaslan, Burhan Basaran
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Evaluation of Potent Odorants of French Fries
LWT - Food Science and Technology, 1997 Abstract Aroma extract dilution analysis (AEDA) and headspace gas chromatography–olfactometry of freshly prepared French fries resulted in 48 odour compounds being identified. Among these, methional (I), 2-ethyl-3, 5-dimethylpyrazine (II), 2,3-diethyl-5-methylpyrazine (III), (E,E)-2,4-decadienal (IV), 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (V ...
W Grosch
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The availability of new potato cross-breeds for industrial processing [PDF]
E3S Web of Conferences, 2021 Under the conditions of the Republic of North Ossetia-Alania, an assessment of the availability of new cross-breeds of their own breeding to industrial processing of French fries according to morphological, biochemical and consumer quality indices has ...
Basiev Soltan Soslanbekovich +3 more
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New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries [PDF]
BIO Web of Conferences, 2023 The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature.
Asgar Ali +3 more
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Applied Food Research, 2022 The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture and kinetics of in vitro starch digestibility of French fries made from two potato cultivars (Solanum tuberosum L.) containing dry matter content ranging from 19 to 22% was
Sze Ying Leong +6 more
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Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries [PDF]
Shipin Kexue, 2023 In this study, the relationship between the formation of acrylamide (AA) and that of 5-hydroxymethylfurfural (5-HMF), as well as the correlation with the content of α-dicarbonyl compounds as intermediate products in French fries were studied using ...
HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong
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11种煎炸油煎炸薯条挥发性成分的组成Volatile compound composition of French fries prepared in 11 kinds of frying oils
Zhongguo youzhi, 2022 利用顶空固相微萃取与气质联用相结合的方法测定了11种煎炸油煎炸薯条的挥发性物质组成，并对薯条进行感官评定。结果表明：11种煎炸油煎炸薯条共鉴定出包括醛类、含氧杂环类、含氮杂环类、酮类、醇类、酸类、烃类、含硫化合物和酯类化合物共80种挥发性物质，其中醛类化合物是煎炸薯条中主要的挥发性物质。 棕榈油煎炸薯条鉴定出的挥发性物质种类最多，亚麻籽油煎炸薯条的最少，且通过分析11种煎炸油煎炸薯条的醛类物质发现，葵花籽油和棉籽油煎炸薯条中多不饱和醛含量较高，其中(E，E)-2，4-癸二烯醛含量最高 ...
姚凌，徐立荣，蔡志鹏，季鑫，常佳睿，吴港城，王兴国YAO Ling, XU Lirong, CAI Zhipeng, JI Xin, CHANG Jiarui, WU Gangcheng, WANG Xingguo
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Zhongguo youzhi, 2023 甘油二酯（DAG）作为一种低热值的功能性脂质，因其特殊的理化性质和生理功能被广泛应用于食品体系中。为了考察DAG油作为煎炸油的可行性，以橄榄油基二酯油(ODO，82.3%)和橄榄油(OO，92.43%)煎炸薯条，对比研究两种油煎炸后的薯条在水分含量、质构、油含量、色泽、淀粉糊化度以及体外模拟消化淀粉水解率等方面的差异，并用扫描电子显微镜观察消化过程中薯条表面的微观形态变化,最后对两种油煎炸的薯条进行感官评价。结果表明： ODO煎炸薯条的水分含量（57.07%）、油含量（28.15%）、淀粉糊化度（90 ...
谭文涛1，陈莹1，罗日明2，丁思梁3，杨博3，王卫飞4，戚穗坚1，王永华1 TAN Wentao1, CHEN Ying1, LUO Riming2, DING Siliang3, YANG Bo3, WANG Weifei4, QI Suijian1, WANG Yonghua1
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Kualitas ubi kentang pada dosis pupuk NPK dan umur panen yang berbeda
Jurnal Agro, 2021 Semakin tingginya permintaan bahan baku kentang untuk french fries khususnya, perlu diimbangi oleh peningkatan suplai kentang dengan kualitas yang memenuhi persyaratan skala industri.
Kusumiyati Kusumiyati +3 more
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