Works matching DE "COOKING with potatoes"

Results: 117

EXCERPTS FROM GRAVITY AND GRACE, THE CHICKEN AND THE EGG, OR: HOW TO COOK EVERYTHING VEGETARIAN (A NOVEL).

Published in:

2017

By:

Donato, Claire

Publication type:

Excerpt

Acrylamide levels in potato crisps in Europe from 2002 to 2016.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 12, p. 2085, doi. 10.1080/19440049.2017.1379101

By:

Powers, Stephen J.;
Mottram, Donald S.;
Curtis, Andrew;
Halford, Nigel G.

Publication type:

Article

Relationship of food frequencies as reported by parents to overweight and obesity at 5 years.

Published in:

Acta Paediatrica, 2009, v. 98, n. 1, p. 139, doi. 10.1111/j.1651-2227.2008.01043.x

By:

Huus, Karina;
Brekke, Hilde K.;
Ludvigsson, Jonas F.;
Ludvigsson, Johnny

Publication type:

Article

Potato:.

Published in:

2019

By:

SANTICH, BARBARA

Publication type:

Book Review

SAUSAGES BOILED OR COLD.

Published in:

Petits Propos Culinaires, 2016, n. 106, p. 60, doi. 10.1558/ppc.28130

By:

Brears, Peter

Publication type:

Article

Fat Absorption in Commercial French Fries Depending on Oil Type and Coating.

Published in:

FIU Hospitality Review, 2012, v. 30, n. 2, p. 1

By:

Parikh, Anish A.;
Nelson, Douglas C.

Publication type:

Article

A study of the physicochemical and sensory properties of organic and conventional potatoes ( Solanum tuberosum) before and after baking.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 475, doi. 10.1111/j.1365-2621.2009.02148.x

By:

Gilsenan, Clare;
Burke, Róisín M.;
Barry-Ryan, Catherine

Publication type:

Article

Effect of flavonoids on the oxidative stability of corn oil during deep frying.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 10, p. 1850, doi. 10.1111/j.1365-2621.2008.01731.x

By:

Naz, Shahina;
Siddiqi, Rahmanullah;
Asad Sayeed, Syed

Publication type:

Article

Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 885, doi. 10.1111/j.1365-2621.2005.01130.x

By:

Gefu Wang-Pruski

Publication type:

Article

The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 577, doi. 10.1111/j.1365-2621.2005.01119.x

By:

Fernández, Cristina;
Alvarez, M. Dolores;
Canet, Wenceslao

Publication type:

Article

Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 8, p. 857, doi. 10.1046/j.1365-2621.2003.00745.x

By:

Downey, Gerard

Publication type:

Article

The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 2, p. 155, doi. 10.1046/j.1365-2621.2000.00361.x

By:

Church, Ivor J.;
Parsons, Anthony L.

Publication type:

Article

Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates.

Published in:

Czech Journal of Food Sciences, 2014, v. 32, n. 6, p. 585, doi. 10.17221/99/2014-cjfs

By:

PAY-YAU HUANG HUANG;
YI-CHUNG FU

Publication type:

Article

Analysis of Polybrominated Diphenyl Ether Concentrations in Cooking Oil Post Cooking.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1096, doi. 10.1096/fasebj.21.6.a1096-b

By:

Brown, Kristina Nicole;
Clark, Matthew;
Ponton, Lisa

Publication type:

Article

Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches.

Published in:

International Journal of Food Engineering, 2006, v. 2, n. 4, p. 1, doi. 10.2202/1556-3758.1161

By:

Yu-guang Zhou;
Dong Li;
Li-jun Wang;
Ozkan, Necati;
Xiao Dong Chen;
Zhi-huai Mao

Publication type:

Article

Application of Peleg's equation to describe creep responses of potatoes under constant and variable storage conditions.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 3, p. 193, doi. 10.1111/jtxs.12239

By:

Solomon, W. K.;
Jindal, V. K.

Publication type:

Article

INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION.

Published in:

Journal of Food Process Engineering, 2008, v. 31, n. 6, p. 833, doi. 10.1111/j.1745-4530.2007.00193.x

By:

REIS, FELIPE RICHTER;
MASSON, MARIA LUCIA;
WASZCZYNSKYJ, NINA

Publication type:

Article

LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD.

Published in:

Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 265, doi. 10.1111/j.1745-4530.2005.00477.x

By:

Miranda, Misael L.;
Aguilera, José Miguel;
Beriestain, Carolina I.

Publication type:

Article

Optimizing the Color of French Fries: A Review.

Published in:

Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 100, doi. 10.1080/15428052.2013.846878

By:

Chipurura, Batsirai;
Mushonga, Grace Nyasha;
Pswarayi, Felicitas

Publication type:

Article

The Potato in Irish Cuisine and Culture.

Published in:

Journal of Culinary Science & Technology, 2009, v. 7, n. 2/3, p. 152, doi. 10.1080/15428050903313457

By:

Mac Con Iomaire, Máirtín;
Óg Gallagher, Pádraic

Publication type:

Article

Structure and Texture Properties of Fried Potato Products.

Published in:

Food Reviews International, 2006, v. 22, n. 2, p. 173, doi. 10.1080/87559120600574584

By:

Miranda, MisaelL.;
Aguilera, JoséM.

Publication type:

Article

LESSONS ON COMMON THINGA-(IIL).

Published in:

Journal of Education, 1885, v. 21, n. 21, p. 325

By:

Smith, Margaret K.

Publication type:

Article

BRAND PLACEMENT AND CONSUMER CHOICE: AN IN-STORE EXPERIMENT.

Published in:

Journal of Applied Behavior Analysis (Wiley-Blackwell), 2009, v. 42, n. 3, p. 741, doi. 10.1901/jaba.2009.42-741

By:

Sigurdsson, Valdimar;
Saevarsson, Hugi;
Foxall, Gordon

Publication type:

Article

Bleak Food: William Wilde, Famine, and Gastronomy.

Published in:

Canadian Journal of Irish Studies, 2018, v. 41, p. 156

By:

O'connell, Helen

Publication type:

Article

Stability of blended palm oils during potato frying.

Published in:

International Food Research Journal, 2017, v. 24, n. 5, p. 2122

By:

Azimah, R.;
Azrina, A.;
Khoo, H. E.

Publication type:

Article

Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips.

Published in:

International Food Research Journal, 2015, v. 22, n. 4, p. 1557

By:

Shaker, M. A.

Publication type:

Article

Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries.

Published in:

International Food Research Journal, 2012, v. 19, n. 2, p. 697

By:

Pahade, P. K.;
Sakhale, B. K.

Publication type:

Article

A Large Outbreak of Foodborne Salmonellosis On the Navajo Nation Indian Reservation, Epidemiology and Secondary Transmission.

Published in:

American Journal of Public Health, 1977, v. 67, n. 11, p. 1071, doi. 10.2105/AJPH.67.11.1071

By:

Horwitz, Marcus A.;
Pollard, Robert A.;
Merson, Michael H.;
Martin, Stanley M.

Publication type:

Article

STARCH FRACTIONS OF COOKED POTATOES AT LOW TEMPERATURE.

Published in:

Potato Journal, 2014, v. 41, n. 1, p. 58

By:

Raigond, Pinky;
Ezekiel, R.;
Kaundal, Bhawna

Publication type:

Article

Maternal periconceptional consumption of sprouted potato and risks of neural tube defects and orofacial clefts.

Published in:

2018

By:

Ni, Wenli;
Tian, Tian;
Zhang, Le;
Li, Zhiwen;
Wang, Linlin;
Ren, Aiguo

Publication type:

journal article

Cinética de Inactivación de la Enzima Peroxidasa, Color y Textura en Papa Criolla (Solanum tuberosum Grupo phureja) sometida a tres Condiciones de Escaldado.

Published in:

Información Tecnológica, 2012, v. 23, n. 4, p. 73, doi. 10.4067/S0718-07642012000400009

By:

Mendoza, Rolando;
Herrera, Aníbal O.

Publication type:

Article

Effects of potato strip size and pre-drying method on french fries quality.

Published in:

European Food Research & Technology, 2008, v. 227, n. 3, p. 757, doi. 10.1007/s00217-007-0784-8

By:

Agnieszka Tajner-Czopek;
Adam Figiel;
Ángel Carbonell-Barrachina

Publication type:

Article

Effect of pre-drying and par-frying conditions on the crispness of French fries.

Published in:

European Food Research & Technology, 2007, v. 225, n. 5/6, p. 929, doi. 10.1007/s00217-006-0463-1

By:

Wil van Loon;
Jendo Visser;
Jozef Linssen;
Derk Somsen;
H. Jan Klok;
Alphons Voragen

Publication type:

Article

Change in potato consumption among Norwegian women 1998-2005—The Norwegian Women and Cancer study (NOWAC).

Published in:

PLoS ONE, 2017, v. 12, n. 6, p. 1, doi. 10.1371/journal.pone.0179441

By:

Attah, Ambrose Ojodale;
Braaten, Tonje;
Skeie, Guri

Publication type:

Article

The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 4, p. 355, doi. 10.1007/s11746-009-1508-y

By:

Gharachorloo, Maryam;
Ghavami, Mehrdad;
Mahdiani, Maryam;
Azizinezhad, Reza

Publication type:

Article

Sensory Evaluation of Unsalted French Fries Using Peanut Oil Versus Unsalted French Fries Using Canola Oil.

Published in:

Journal of Foodservice Business Research, 2013, v. 16, n. 2, p. 210, doi. 10.1080/15378020.2013.782245

By:

Bordi, PeterL.;
Hoover, M.Richard;
Lee, Kiwon;
Fleming, Jennifer;
Snyder, KimberlyC.

Publication type:

Article

Cooking Methods Altered the Microstructure and Digestibility of the Potato.

Published in:

Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700241

By:

Tian, Jinhu;
Chen, Shiguo;
Chen, Jianchu;
Liu, Donghong;
Ye, Xingqian

Publication type:

Article

The Awful Truth About Fast Foods.

Published in:

Medical Update, 2004, v. 29, n. 8, p. 7

By:

March, Keith

Publication type:

Article

Winning Health Recipe of the Month.

Published in:: 2003
Publication type:: Recipe

ROASTED GARLIC POTATO SOUP.

Published in:: 2001
Publication type:: Recipe

IN A RURAL SCHOOL.

Published in:: Journal of Education, 1915, v. 82, n. 15, p. 405
Publication type:: Article

EFFECT OF STARCHY COATING FILMS ON THE REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED POTATO PELLET CHIPS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 1, p. 45

By:

ANGOR, MALAK M.;
AJO, RADWAN;
AL-ROUSAN, WALID;
AL-ABDULLAH, BASEM

Publication type:

Article

Frying performance of two virgin oils from Cornicabra olives with different ripeness indices.

Published in:

Grasas y Aceites, 2017, v. 68, n. 4, p. 1, doi. 10.3989/gya.0666171

By:

Olivero-David, R.;
Mena, C.;
Sánchez-Muniz, F. J.;
Pérez-Jiménez, M. Á.;
Holgado, F.;
Bastida, S.;
Velasco, J.

Publication type:

Article

Influencia del proceso de fritura en profundidad sobre el perfil lipídico de la grasa contenida en patatas tipo "french", empleando oleina de palma.

Published in:

Grasas y Aceites, 2010, v. 61, n. 1, p. 24, doi. 10.3989/gya.053309

By:

Marcano, J.;
La Rosa, Y.;
Salinas, N.

Publication type:

Article

HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 80

By:

Rabu, Azimah;
Azlan, Azrina;
Hock Eng Khoo

Publication type:

Article

The Association of the School Food Environment With Dietary Behaviors of Young Adolescents.

Published in:

American Journal of Public Health, 2003, v. 93, n. 7, p. 1168, doi. 10.2105/AJPH.93.7.1168

By:

Kubik, Martha Y.;
Lytle, Leslie A.;
Hannan, Peter J.;
Perry, Cheryl L.;
Story, Mary

Publication type:

Article

SALLY THOMPSON'S RECIPES FOR SOAP AND YEAST.

Published in:: 2015
Publication type:: Recipe

Antioxidant efficiency of oregano during frying and storage of potato chips.

Published in:

Journal of the Science of Food & Agriculture, 2003, v. 83, n. 14, p. 1499, doi. 10.1002/jsfa.1567

By:

Dimitra P Houhoula;
Vassiliki Oreopoulou;
Constantina Tzia

Publication type:

Article

The influence of starch swelling on the material properties of cooked potatoes.

Published in:

Journal of Materials Science, 2002, v. 37, n. 8, p. 1667, doi. 10.1023/A:1014965202596

By:

Ormerod, A.;
Ralfs, J.;
Jobling, S.;
Gidley, M.

Publication type:

Article

The effect of domestic preparation of some potato products on acrylamide content.

Published in:

2011

By:

Michalak, Joanna;
Gujska, Elżbieta;
Klepacka, Joanna;
Gujska, Elżbieta

Publication type:

journal article