Results 81 to 90 of about 1,163,559 (268)

Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

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  

‘The Housewife's Greatest Standby’: Dried Eggs, Gender and Domesticity During the Second World War

Gender &History, EarlyView.
ABSTRACT This article examines the previously underexplored connections between dried eggs, women and domesticity in Britain during the Second World War. It argues that newsprint and advertisements framed the purchase and use of dried eggs, a novel wartime product, as a means for housewives to contribute to the war effort through domestic labour. Dried
Joel Mead
wiley   +1 more source

Rancang Bangun Alat Pemotong Kentang Bentuk French Fries

, 2007
Nowdays, a lot of restaurant providing fast food. One of food type presented is french fries. The high demand of this french fries is in line with the development of fast food restaurant.
Kuswoyo, Eko
core  

Consensus? An Examination of Differences in Earnings Information Across Forecast Data Providers

Journal of Accounting Research, EarlyView.
ABSTRACT We compare the earnings information produced by the five largest forecast data providers (FDPs)—Bloomberg, Capital IQ, FactSet, I/B/E/S, and Zacks—and observe substantial differences across FDPs in both forecasted and actual street earnings values, and thus the earnings surprise, for the same firm‐quarter.
Stephannie Larocque, Jessica Watkins, Eric Weisbrod   +2 more
wiley   +1 more source

Residue Analysis and Exposure Assessment of Methylsiloxane Oligomers in Fried Chicken and French Fries

Shipin gongye ke-ji
The fried food in fast food is deeply loved by consumers. However, with the increasing concern about the safety of volatile methylsiloxanes, the residue of oligomer monomer of methylsiloxanes from defoamer PDMS in fried food needs to be studied urgently.
Yanqun DU, Jingwei ZHANG, Yifan GUO, Xirong ZHANG, Sheyi LAN, Di FENG   +5 more
doaj   +1 more source

PIN, MCDONALD\u27S FRENCH FRIES

, 1997
Image shows a souvenir pin from the 2002 Olympic Winter Games. The pin is a replica of a pack of McDonald\u27s french fries. On the front of the fries are the official McDonald\u27s logo next to the Olympic rings, above the text, "Proud Partner.
Wilkinson, Daniel
core  

Sailing Through Time: Building Pacific Maritime Resilience

Global Policy, EarlyView.
ABSTRACT This article examines the Pacific Blue Shipping Partnership (PBSP), an ambitious initiative aimed at decarbonising maritime transport across Oceania. The study explores the cultural, historical and technological aspects of wind‐propelled shipping in the Pacific.
Christiaan De Beukelaer, John Taukäve, Maria Sahib, Eldine Glees, Aseri Driu, Joshua Lakabung, Atina Schutz, Joseph H. Genz, Shania G. Tamagyongfal, Jerolynn K. Myazoe, Alexander Mawyer, Alson Kelen, Larry Raigetal, Raffael Held, Andrew Irvin, Morgan Wairiu, Peter Nuttall, Transform Aqorau, Kyrie Lalauvaki, Aileen Sefeti, John Kautoke   +20 more
wiley   +1 more source

Late Iron Age and Early Roman Brooches From the Lower Rhine Area: Provenance of the Metal Supply Traced Through Lead Isotopes

Archaeometry, EarlyView.
ABSTRACT Geochemical analysis of five brooch types from the Lower Rhine area dated to the last century bc and first century ad is used to constrain resource use, exchange and mobility. Lead isotope ratios demonstrate an Iberian provenance for copper in bronze Late Iron Age brooches.
A. A. T. Ruiter, B. J. H. van Os, J. B. V. Hermsen, G. R. Davies, S. W. Merkel   +4 more
wiley   +1 more source

Impact of oil selection and cooking methods on acrylamide levels in different potato products [PDF]

Makedonsko Farmacevtski Bilten
This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes ...
Shenaj Skenderoska Adjija, Tanja Petreska Ivanovska, Marija Dimitrovska, Zoran Zhivikj, Lidija Petrushevska-Tozi, Biljana Chuleva   +5 more
doaj   +1 more source