Results 31 to 40 of about 1,163,559 (268)
Journal of the Saudi Society of Agricultural Sciences, 2019 This study attempted to determine the effects of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries.
N. Abdul Hamid, S. Omar, M. Sanny
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Low‐acrylamide French fries and potato chips [PDF]
Plant Biotechnology Journal, 2008 SummaryAcrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum).
Rommens, Caius M +4 more
openaire +2 more sources
Effect of Freezing Combined with Coating Treatment on Reducing the Oil Content of Reconstituted French Fries [PDF]
Shipin KexueThe effects of two pretreatment methods, freezing and coating, on the oil content of low-temperature deep-fried reconstituted French fries were investigated. The combination of temperature and time that provided the best freezing effect was –24 ℃ and 3 h.
HAN Xue, LI Wenzhao, ZHAO Wei, WANG Penghao, LI Ruizhi, WANG Sirui
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Applied Sciences, 2021 The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body.
Agnieszka Tajner-Czopek +2 more
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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
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Nutritional characteristics and sensory acceptability of reduced-fat french fries.
, 2022 The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects.
ANTONIASSI, R. +5 more
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Breakage Studies on French Fries [PDF]
, 2005 This paper is a case study of French fry potato processing at the JR Simplot Food Group facility, Grand Forks, No1th Dakota. Broken French fries potentially reduce customer satisfaction with increased overhead costs to the company.
Dittakavi, Kaylan
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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
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Effect of Cutting, Blanching and Freezing Processing on the Quality of French Fries
Shipin gongye ke-jiTo investigate the quality changes of French fries during processing, potato cultivars 'Atlantic' and 'McCain' were used as the research materials. The effect of cutting, blanching, freezing and frying processing on color, starch, reducing sugar, total ...
Mingxue YIN +7 more
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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
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