Results 71 to 80 of about 9,456 (287)
Breakage Studies on French Fries
, 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
core
Changes in French fries purchases among university students.
, 2016 Changes in French fries purchases among university students.
Ilse De Bourdeaudhuij (36616) +4 more
core +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
Living Well With Type 1 Diabetes in Middle School: A Student‐Centered Perspective
Psychology in the Schools, EarlyView.ABSTRACT Type 1 diabetes (T1D) is among the most common chronic illnesses affecting children and adolescents, meaning that all schools regularly include students with T1D. Supporting their well‐being requires understanding how they experience middle school to address their specific needs.
Isabelle Joing +4 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
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
Grasas y Aceites, 1996 A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or
L. J. van Gemert
doaj +1 more source
Analysis of Radiant Heating to Produce an Alternative Frying Process
, 2004 Radiant emission from short, medium, and long wavelength thermal radiant emitter systems typically used for food processing applications were quantified.
Lloyd, Brian Jeffery
core
, 2021 Diversifikasi produk dan pemanfaatan buah labu kuning untuk diolah menjadi french fries labu kuning akan menciptakan produk yang lebih inovatif dan modifikatif sehingga labu kuning akan lebih mudah dinikmati konsumen dimanapun dan kapanpun dengan ...
Kartikawati, Diah +1 more
core
Weeds in a changing climate: Competitors or service plants?
PLANTS, PEOPLE, PLANET, EarlyView.Reducing herbicide use and preparing agroecosystems for climate change are two top priorities on the global policy agenda. Here, we explore whether these two challenges can be tackled simultaneously. While weeds are generally considered a threat to crop production, we show that weeds can help overcome climate change challenges in agroecosystems ...
Marie J. Zwetsloot +12 more
wiley +1 more source