Works matching DE "FRENCH fries"

Results: 856

GAMMA IRRADIATION DOSES INFLUENCES ON INSTRUMENTAL COLOUR ANALYSIS AND SENSORY CHARACTERISTICS OF IRISH POTATOES IS VARIETAL DEPENDENT.

Published in:

Potato Journal, 2024, v. 51, n. 2, p. 129

By:

Musitia, Victor;
Kamau, Heka;
Kinyua, Miriam;
Emmanuel, Ayua

Publication type:

Article

超声预处理对空气油炸薯条理化性质及结构特性变化.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 204, doi. 10.13982/j.mfst.1673-9078.2025.5.0030

By:

陈博儒;
黄月威;
欧梓浩;
罗诗茵;
马昌昊;
李坚;
曾新安;
黄燕燕

Publication type:

Article

Blowing in the Wind.

Published in:

ASHRAE Journal, 2025, v. 67, n. 6, p. 80

By:

PEARSON, ANDY

Publication type:

Article

Comparison of Colour Measurement Methods in the Food Industry.

Published in:

Processes, 2025, v. 13, n. 5, p. 1268, doi. 10.3390/pr13051268

By:

Boruczkowska, Hanna;
Boruczkowski, Tomasz;
Bronkowska, Monika;
Prajzner, Maja;
Rytel, Elżbieta

Publication type:

Article

The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability.

Published in:

Foods, 2025, v. 14, n. 10, p. 1758, doi. 10.3390/foods14101758

By:

Hu, Xiaoye;
Jiang, Hong;
Liu, Zixuan;
Gao, Mingjie;
Liu, Gang;
Tian, Shilong;
Zeng, Fankui

Publication type:

Article

Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods.

Published in:

Coatings (2079-6412), 2025, v. 15, n. 5, p. 562, doi. 10.3390/coatings15050562

By:

Abu-Thabet, Asmaa;
Al-Asmar, Asmaa;
Sabbah, Mohammed;
Mayyala, Abdallatif;
Mariniello, Loredana

Publication type:

Article

Effects of long term oral acrylamide administration on alpha naphthyl acetate esterase and acid phosphatase activities in the peripheral blood lymphocytes of rats.

Published in:

Biotechnic & Histochemistry, 2019, v. 94, n. 5, p. 352, doi. 10.1080/10520295.2019.1571227

By:

Yener, Y.;
Çelik, İ.;
Sur, E.;
Öznurlu, Y.;
Özaydin, T.

Publication type:

Article

Fabrication of food-safe, degradable and high-barrier air frying paper by chitosan, zein and LCNF coatings.

Published in:

Cellulose, 2023, v. 30, n. 4, p. 2441, doi. 10.1007/s10570-022-05032-4

By:

Yi, Caifu;
Yuan, Tianzhong;
Ren, Hao;
Xiao, Huining;
Zhai, Huamin

Publication type:

Article

Differential Effects of Phosphorus Fertilization on Plant Uptake and Rhizosphere Microbiome of Cultivated and Non-cultivated Potatoes.

Published in:

Microbial Ecology, 2020, v. 80, n. 1, p. 169, doi. 10.1007/s00248-020-01486-w

By:

Pantigoso, Hugo A.;
Manter, Daniel K.;
Vivanco, Jorge M.

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

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 69

By:

Tineke De Wilde;
Pieter Castelein;
Orsolya Németh;
Carlos Van Peteghem;
Bruno De Meulenaer

Publication type:

Article

Effect of frying time on acrylamide content and quality aspects of French fries.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 555, doi. 10.1007/s00217-007-0570-7

By:

Santina Romani;
Mara Bacchiocca;
Pietro Rocculi;
Marco Dalla Rosa

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

Differentials in Chips and Reused Oil Quality of Fried Plantain.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 1, p. 122, doi. 10.4314/njns.v45i1.14

By:

Uchenna, Ugwuona Fabian;
Precious, Ibewuike Nkiruka;
Bridget, Ejinkeonye Uju;
Eni, Agwo Obinna

Publication type:

Article

Morphological and osteological studies on the ef fect of Acrylamide (ACR) on parental ly treated foetuses of albino rat.

Published in:

Egyptian Journal of Experimental Biology (Zoology), 2020, v. 16, n. 1, p. 15, doi. 10.5455/egysebz.20200117081820

By:

EL-Balshy, Ragaa M.;
Ibrahim, Seham A.;
Awwad, Mohammed H.;
El - Daly, Amal A.;
Iskandar, Mervat K.

Publication type:

Article

Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods.

Published in:

Malaysian Journal of Animal Science, 2017, v. 20, n. 2, p. 75

By:

Maroufyan, E.;
Fadil, M.;
Bello, A. U.;
Ebrahimi, M.;
Goh, Y. M.;
Soleimani, A. F.

Publication type:

Article

熟化处理对赤豆粉理化特性及冲调风味的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 9, p. 23, doi. 10.12161/j.issn.1005-6521.2023.09.004

By:

李素芬;
魏华

Publication type:

Article

煎炸过程中食品基质对体系内 (E，E) -2，4- 癸二烯醛含量及分布的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 32, doi. 10.12161/j.issn.1005-6521.2022.14.005

By:

王泽通;
肖军霞;
郭丽萍;
慕鸿雁;
刘元法;
李晓丹

Publication type:

Article

即食真空油炸带鱼调理食品的工艺研究.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 126, doi. 10.12161/j.issn.1005-6521.2022.11.016

By:

傅宝尚;
林子宸;
姜鹏飞;
祁立波;
尚珊

Publication type:

Article

油炸花生米生产工艺及挥发性风味成分研究.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 68, doi. 10.12161/j.issn.1005-6521,202124,010

By:

刘潇潇;
张龙飞;
甘钰培;
马娟;
李文静;
张梦静;
肖丽霞

Publication type:

Article

真空油炸果蔬脆片预处理技术研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 204, doi. 10.12161/j.issn.1005-6521.2021.18.030

By:

邓珊;
唐小闲;
林芳;
段振华;
任爱清

Publication type:

Article

基于模糊数学评价法及脂质氧化程度优化过油肉的制作工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 62, doi. 10.12161/j.issn.1005-6521.2021.17.011

By:

来静;
张宏丽;
朱迎春

Publication type:

Article

天然红色素部分替代亚硝酸钠在牛肉制品中的研究.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 30, doi. 10.12161/j.issn.1005-6521.2021.12.006

By:

王钊;
张雪;
陈紫蕴;
李玉江;
张本尚;
邹建

Publication type:

Article

加工工艺对手撕牛肉产品特性的影响研究.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 98, doi. 10.12161/j.issn.1005-6521.2021.07.016

By:

郭强;
王卫;
张佳敏;
刘达玉;
汪正熙;
袁波

Publication type:

Article

不同处理对青稞脂肪氧化酶活性及品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 39, doi. 10.12161/j.issn.1005-6521.2021.07.007

By:

刘小娇;
白婷;
王姗姗;
朱明霞;
靳玉龙;
文华英;
张玉红

Publication type:

Article

马铃薯果胶的提取、结构、活性及应用研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 190, doi. 10.12161/j.issn.1005-6521.2021.06.031

By:

肖力力;
曹国璠;
何天久;
田双燕;
刘均霞;
刘冬梅;
田山君

Publication type:

Article

Study on the suitability of potato chips of different edible cassava varieties (lines).

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 302, doi. 10.12161/j.issn.1005-6521.2021.01.003

By:

Wang Ying;
Lu Liuying;
Cao Sheng;
Shang Xiaohong;
Chen Yinghui;
Xiao Liang;
Yan Huabing

Publication type:

Article

香辣公干鱼罐头的加工工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 87, doi. 10.12161/j.issn.1005-6521.2020.21.015

By:

李秋玲;
许泽琳;
罗雨;
尚校兰

Publication type:

Article

不同油炸温度对猕猴桃脆片品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 150, doi. 10.12161/j.issn.1005-6521.2020.16.024

By:

王强;
李华佳;
邓长阳;
郭壮;
赵慧君

Publication type:

Article

希森6号马铃薯预炸薯条在冻藏过程中品质变化研究.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 1, doi. 10.12161/j.issn.1005-6521.2020.16.001

By:

唐小航;
姜启兴;
胡柏耿;
孙莎莎;
赵伟;
刘晓丽

Publication type:

Article

真空浸渍辅助L-半胱氨酸处理对贮藏期鲜切马铃薯的护色作用.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 28, doi. 10.12161/j.issn.1005-6521.2020.14.005

By:

额日赫木;
王梦茹;
张芳;
宋小青;
崔娜

Publication type:

Article

马铃薯全粉馒头制作配方优化及其质构特性主成分分析.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 88, doi. 10.12161/j.issn.1005-6521.2020.13.014

By:

吴海霞;
田志芳

Publication type:

Article

食品中抑制丙烯酰胺的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 220, doi. 10.12161/j.issn.1005-6521.2020.10.036

By:

杨雪欣;
陈可靖

Publication type:

Article

响应面法优化甘薯脆片干燥工艺.

Published in:

Food Research & Development, 2020, v. 41, n. 9, p. 110, doi. 10.12161/j.issn.1005-6521.2020.09.018

By:

王辉;
牟琴;
聂廷;
王梅;
刘嘉;
邓仁菊

Publication type:

Article

马铃薯薯泥米粉营养分析及品质评价.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 142, doi. 10.12161/j.issn.1005-6521.2020.08.023

By:

卫萍;
游向荣;
张雅媛;
孙健;
黄承祖;
李明娟;
王颖;
周葵

Publication type:

Article

Optimization of Key Process Parameters of Purple Potato Granules.

Published in:

Food Research & Development, 2020, v. 41, n. 6, p. 65, doi. 10.12161/j.issn.1005-6521.2020.06.012

By:

TONG Dan;
HAN Li-ming;
YANG Xin-jun

Publication type:

Article

臭氧水处理对抑制鲜切马铃薯褐变的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 100, doi. 10.12161/j.issn.1005-6521.2019.24.016

By:

董成虎;
纪海鹏;
张慧杰;
高元惠;
贾凝;
张娜;
张晓军;
陈存坤;
于晋泽

Publication type:

Article

马铃薯薯泥添加量对马铃薯干米粉品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 77, doi. 10.12161/j.issn.1005-6521.2019.23.013

By:

卫萍;
游向荣;
张雅媛;
孙健;
黄承祖;
李明娟;
周葵;
王颖

Publication type:

Article

色差仪与DigiEye对预制蔬菜颜色的表征.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 1, doi. 10.12161/j.issn.1005-6521.2019.23.001

By:

周中帆;
丁德玥;
张沛枫;
李媛媛;
张燕

Publication type:

Article

皂荚植物胶提取工艺及其在鲜切果蔬中的应用.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 80, doi. 10.12161/j.issn.1005-6521.2019.20.015

By:

陈妍;
王登宇;
符少见;
谭丹儒;
刘倩;
张和斌;
肖华武;
钟义丽;
刘进

Publication type:

Article

油炸温度与时间对预调理清炸大麻哈鱼品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 142, doi. 10.12161/j.issn.1005-6521.2019.17.025

By:

石长波;
王萌;
赵钜阳

Publication type:

Article

冻藏速食马铃薯泥品质改良剂的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 16, doi. 10.12161/j.issn.1005-6521.2019.16.004

By:

张庭誉;
许华彧;
王璇;
潘峻铭;
张根生

Publication type:

Article

浸水处理对鲜切马铃薯抗氧化能力的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 13, p. 68, doi. 10.3969/j.issn.1005-6521.2019.13.012

By:

公营;
马愫;
王庆国;
孟庆昌;
张子岗;
石晶盈

Publication type:

Article

冷冻预处理对紫色马铃薯出汁率及品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 13, p. 40, doi. 10.3969/j.issn.1005-6521.2019.13.007

By:

张一冉;
邬婷;
韩育梅

Publication type:

Article

Identificación de clones de papa con pulpa pigmentada de alto rendimiento comercial y mejor calidad de fritura: Estabilidad y análisis multivariado de la interacción genotipo-ambiente.

Published in:

Scientia Agropecuaria, 2020, v. 11, n. 3, p. 323, doi. 10.17268/sci.agropecu.2020.03.04

By:

Tirado-Lara, Roberto;
Tirado-Malaver, Roberto;
Mayta-Huatuco, Egma;
Amoros-Briones, Walter

Publication type:

Article

Effect of boiling, steaming, stir-frying and microwave cooking on the antioxidant potential of peppers of varying pungency.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1834661

By:

O. Mwebi, Nixon;
M.O. Ogendi, Brian;
Yildiz, Fatih

Publication type:

Article

Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1781992

By:

Abe-Inge, Vincent;
Agbenorhevi, Jacob K.;
Katamani, Grace D.;
Ntim-Addae, Samuella B.;
Kpodo, Fidelis M.;
Yildiz, Fatih

Publication type:

Article

French Fries, Franchisees, and the FMLA: Understanding the McDonald's Decision and What It May Mean for Expanding Franchisor Joint Liability.

Published in:

Journal of Corporation Law, 2016, v. 42, n. 1, p. 239

By:

Ebert, Maddisen

Publication type:

Article

Visual Perception of Portion Size.

Published in:

Ecology of Food & Nutrition, 2008, v. 47, n. 2, p. 126, doi. 10.1080/03670240701702834

By:

Wise, A.;
Arregui-Fresneda, I.;
Duncan, L.;
Moalosi, G.

Publication type:

Article

Ethapolan synthesis by Acinetobacter sp. IMV B-7005 on the mixture of C2-C6-substrates and waste sunflower oil.

Published in:

Ukrainian Journal of Food Science, 2021, v. 9, n. 2, p. 259, doi. 10.24263/2310-1008-2021-9-2-12

By:

Voronenko, Andrii;
Pirog, Tetyana

Publication type:

Article