Results 41 to 50 of about 1,163,559 (268)

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

The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

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, Agnieszka Tajner-Czopek, Agnieszka Kita, Agnieszka Tkaczyńska, Alicja Z. Kucharska, Anna Sokół-Łętowska   +5 more
doaj   +1 more source

Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel

Journal of Research in Agriculture and Food Sciences
Background: Acrylamide is a food chemical hazard that can cause cancer in humans. French fries are among the food products with the highest acrylamide levels, and are the biggest contributor to acrylamide exposure in food.
Theoneste Hagenimana, Joseph Ochieng Anyango, Patrick Muliro, Clement Bitwayiki   +3 more
doaj   +1 more source

Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

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, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes   +4 more
doaj   +1 more source

The Natural Product Corramycin Acts as a DNA Gyrase Poison and Overcomes Fluoroquinolone Resistance in Mycobacterium tuberculosis

Advanced Science, EarlyView.
Corramycin, a myxobacterial natural product antibiotic, exhibits potent bactericidal activity against multidrug‐resistant Mycobacterium tuberculosis. The compound hijacks bacterial transporters such as BacA and OppABCD to enter the cell and inhibits DNA synthesis through a previously unrecognized mode of DNA gyrase poisoning, locking the enzyme in an ...
Franziska Fries, Jennifer Herrmann, Michael Dal Molin, Yaëlle Wormser, Timo Risch, Yunsheng Gao, Gareth Prosser, Francesca Gubellini, Ariel Mechaly, Joshua B. Wallach, Anthony Castro, Arka Banerjee, Sari Rasheed, Alexander Horn, Mathias Müsken, Michael Kurz, Lindsay Sonnenkalb, Viola Dreyer, Stefan Niemann, Sönke Andres, Dirk Schnappinger, Uli Kazmaier, Norbert Reiling, Rolf Müller, Jan Rybniker, Stéphanie Petrella   +25 more
wiley   +1 more source

Form flows function: Learner‐centered game Re‐design in a STEM classroom

British Educational Research Journal, EarlyView.
Abstract Re‐designing games facilitates interest‐driven learning and immerses learners in systems thinking. However, there are limited studies exploring how the form and function of tabletop games influence learners' design decisions and learning experiences. To address this gap, we conducted a mixed‐methods study in a STEM classroom in western Canada.
Farzan Baradaran Rahimi, Beaumie Kim, Shima Dadkhahfard   +2 more
wiley   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Quality assessment of industrial prefried french fries

, 1991
An industrial production of prefried french fries using palm oil as a frying medium was studied over a period of 12 days. Samples of oils and french fries were withdrawn once a day.
Y. Malkk, Kaitaranta, J., J. Kaitaranta, A. Grandgirarda, Sébédio, Jean-Louis, J.-L., J. L. Sébédioo, Grandgirarda, A., Sébédio, J., Malkki, Y., Grandgirard, A., Kaitaranta, Jukka, Mälkki, Yrjö   +11 more
core   +1 more source

Flow cytometry‐based monitoring of chimeric antigen receptor (CAR) T cells: Reagent selection, assay design, and clinical utility

Cytometry Part B: Clinical Cytometry, EarlyView.
Abstract Accurate quantification of chimeric antigen receptor (CAR) T cells is essential for monitoring post‐infusion CART expansion and persistence and for real‐time clinical decision‐making. Multiparameter flow cytometry (MFC) enables rapid, live‐cell detection with absolute quantification and concurrent immunophenotypic characterization. This review
Jianhua Ling, Wei Wang, Sa A. Wang
wiley   +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, Norazaliza, Mohd Jamil   +1 more
core   +1 more source