Results 71 to 80 of about 95,167 (286)
FoodsGlycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg−1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in ...
Anna Pęksa +5 more
doaj +1 more source
Tocochromanol content in commercially prepared fried foods
Czech Journal of Food Sciences, 2018 In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried ...
Monika SABOLOVÁ +6 more
doaj +1 more source
Skinny oven French fries (2015) [PDF]
, 2015 "Show Me Simple and Healthy Recipes.""Funded in part by United States Department of Agriculture SNAP.""Family Nutrition Education Programs.""30-minute recipe.
University of Missouri Extension
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International Journal for Numerical and Analytical Methods in Geomechanics, EarlyView.ABSTRACT Localized deformation in dense granular materials, often culminating in the formation of shear bands, is a key failure mechanism in geotechnical and material systems. However, predicting the onset of such localization remains a fundamental challenge due to the system's inherent inelasticity and microstructural complexity.
Zhennan Zhu +4 more
wiley +1 more source
Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying [PDF]
, 2016 Palm olein has been commercially used as frying medium in batch deep-fat frying. During frying, the oil usually deteriorates due to the exposure to high temperature.
Abd Aziz, Samsuzana +3 more
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Oikos, EarlyView.Functional diversity (FD) is an essential community property connecting biodiversity, ecosystem functioning, and conservation objectives. In agricultural landscapes, avian communities, which play key functional roles, are facing large‐scale biodiversity erosion, largely due to land‐use changes.
Pietro Tirozzi +3 more
wiley +1 more source
Polymer International, EarlyView.An overview and categorization of man‐made per‐ or polyfluoroalkyl substances (PFASs) including low‐molar‐mass and high‐molar‐mass fluorochemicals, and their international regulations is presented. Though certain PFASs are toxic, bioaccumulative and cross the human cellular membranes, others, such as fluoropolymers, are safe, reliable and involved in ...
Bruno Améduri
wiley +1 more source
Meta‐Virtuality: Strategies of Disembeddedness in Virtual Interiorities
Journal of Interior Design, EarlyView., 2022 ABSTRACT To reclaim their seat in the rapidly growing market of virtual space, designers of the built environment can benefit from reevaluating theories that see the virtual as a mere extension/reflection of the physical. By claiming ontological autonomy from external worlds, the virtual is liberated from the hegemonic control of the physical.
Vahid Vahdat
wiley +1 more source
Food Chemistry: XAcrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-
Sara Perestrelo +6 more
doaj +1 more source
DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS [PDF]
, 2012 The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes.
Amani, N. Georges +4 more
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