Results 31 to 40 of about 95,167 (286)
Liang you shipin ke-ji, 2022 The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structure ...
ZHANG Hui +6 more
doaj +1 more source
Industrial production of crisps and prefried french fries using sunflower oils
Grasas y Aceites, 1996 Crisps and prefried french fries were prepared during industrial operations in order to study the possibility of using sunflower oils («normal» and high oleic) instead of palm olein and mixtures of partially hydrogenated vegetable oils and palm oil in ...
J. L. Sébédio +9 more
doaj +1 more source
Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study. [PDF]
, 2013 The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French ...
Bakker, E. J. +4 more
core +1 more source
Healthier side dishes at restaurants: an analysis of children’s perspectives, menu content, and energy impacts [PDF]
, 2014 BACKGROUND: Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake.
Christina D Economos +6 more
core +2 more sources
3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
Czech Journal of Food Sciences, 2009 The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters.
Z. Zelinková, M. Doležal, J. Velíšek
doaj +1 more source
Content of polymerised triacylglycerols in fat of fried foods
Czech Journal of Food Sciences, 2016 Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes ...
Liliya Mekhanoshina, Zuzana Réblová
doaj +1 more source
Applied Sciences, 2021 The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature.
Elżbieta Rytel +5 more
doaj +1 more source
Grasas y Aceites, 1996 Storage studies were carried out to define the behaviour of both conventional and high oleic sunflower oils in the industrial preparation of crisps and prefried french fries. Samples of crisps and prefried french fries were stored during 6 and 21 months,
M. Martín-Polvillo +4 more
doaj +1 more source
Fast-food offerings in the United States in 1986, 1991, and 2016 show large increases in food variety, portion size, dietary energy, and selected micronutrients [PDF]
, 2019 BACKGROUND US national survey data shows fast food accounted for 11% of daily caloric intake in 2007-2010. OBJECTIVE To provide a detailed assessment of changes over time in fast-food menu offerings over 30 years, including food variety (number ...
Appeadu, Sarah +3 more
core +1 more source
Fat Absorption in Commercial French Fries Depending on Oil Type and Coating [PDF]
, 2013 This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries.
Nelson, Douglas C., Parikh, Anish A.
core