Results 31 to 40 of about 7,399 (239)
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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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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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
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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
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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract This study investigates the relationship between artificial intelligence (AI) development and biofuel production using a balanced panel dataset of 12 European Union (EU) countries over the 2008–2024 period. Employing feasible generalized least squares (FGLS) estimation with distributed lag specifications, the analysis controls for Renewable ...
Tufan Sarıtaş +3 more
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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
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