Results 31 to 40 of about 9,456 (287)
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
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
doaj +1 more source
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
doaj +1 more source
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
core +1 more source
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
A modified predictive model for colour changes in French fries during frying [PDF]
, 2021 During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature ...
Siti Nabihah, Othman +1 more
core +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 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
doaj +1 more source
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