Works about FRENCH fries
Results: 844
Modeling of oil dripping during deep-frying: New highlights to reduce oil uptake in fried products drastically.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 138, p. 181, doi. 10.1016/j.fbp.2023.02.005
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- Article
Revisiting the mechanisms of oil uptake during Chock for deep-frying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 14, doi. 10.1016/j.fbp.2020.06.007
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- Article
Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 154, doi. 10.1016/j.fbp.2019.03.011
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- Article
Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 136, doi. 10.1016/j.fbp.2016.12.013
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- Article
Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 109, doi. 10.1016/j.fbp.2016.04.008
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- Article
Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 917, doi. 10.1007/s00217-021-03938-0
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- Article
Effect of boiling on classification performance of potatoes determined by computer vision.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 807, doi. 10.1007/s00217-020-03664-z
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- Article
Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods.
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- Malaysian Journal of Animal Science, 2017, v. 20, n. 2, p. 75
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- Article
THE INFLUENCE OF CUTTING THICKNESS, SHAPE AND MOISTURE CONTENT ON OIL ABSORPTION DURING POTATO FRYING.
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- Journal of Agricultural Sciences, Belgrade, 2021, v. 66, n. 1, p. 67, doi. 10.2298/JAS2101067P
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- Article
QUALITY PARAMETERS OF SUNFLOWER OIL AND PALM OLEIN DURING MULTIPLE FRYING.
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- Journal of Agricultural Sciences, Belgrade, 2020, v. 65, n. 1, p. 61, doi. 10.2298/JAS2001061P
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- Article
Application of NIR technology to predict minor components in raw and processed potatoes.
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- Berichte aus dem Julius Kühn-Institut, 2019, n. 204, p. 24
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- Article
Chicago's Taste Festival.
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- Diálogo, 2022, v. 25, n. 1, p. 132, doi. 10.1353/dlg.00014
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- Article
EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 115, doi. 10.15673/fst.v14i4.1901
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- Article
APPLICATION OF THE IMPEDANCE METHOD FOR DETERMINATION OF MONOSODIUM GLUTAMATE IN FOOD PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 58, doi. 10.15673/fst.v14i2.1720
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- Article
Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin – Iron Magnetic Nanoparticle – Chitosan Modified Carbon Paste Electrode.
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- Analytical Letters, 2021, v. 54, n. 7, p. 1180, doi. 10.1080/00032719.2020.1795668
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- Article
Physicochemical and sensory quality attributes of taro (Colocasia esculenta) chip pretreated by microwave, ultrasound and pulsed electric field.
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- Research on Crops, 2021, v. 22, n. 3, p. 704, doi. 10.31830/2348-7542.2021.121
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- Article
Assessment of environmental plasticity of new potato varieties of the Komi Republic, Russia.
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- Research on Crops, 2021, v. 22, p. 118, doi. 10.31830/2348-7542.2021.028
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- Article
Impact of various cultivation technologies on productivity of potato (Solanum tuberosum) in central non-Cenozoic zone of Russia.
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- Research on Crops, 2020, v. 21, n. 3, p. 512, doi. 10.31830/2348-7542.2020.081
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- Article
Development rate of meristem potato plants (Solanum tuberosum) in vitro under the influence of biologically active product nano silicon.
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- Research on Crops, 2020, v. 21, n. 2, p. 291, doi. 10.31830/2348-7542.2020.050
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- Article
Effect of different types of lighting on the growth and development of meristematic potato plants.
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- Research on Crops, 2020, v. 21, n. 1, p. 120, doi. 10.31830/2348-7542.2020.019
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- Article
Optimization of microwave baking for breadfruit (Artocarpus altilis) slices.
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- Research on Crops, 2019, v. 20, n. 3, p. 620, doi. 10.31830/2348-7542.2019.090
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- Article
Enhancing trace acrylamide analysis by bromine derivatization coupled with direct-immersion solid-phase microextraction in drinking water.
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- Environmental Technology, 2021, v. 42, n. 18, p. 2768, doi. 10.1080/09593330.2020.1713905
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- Article
Determination of the Effect of Poultry Ash Application on Agro Morphological and Quality Properties of Potato (Solanum tuberosum L.).
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2024, v. 14, n. 1, p. 470, doi. 10.21597/jist.1322163
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- Article
Effect of Different Concentrations of BAP and Putrescine on Potato Microtuberization (cv. Agria).
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 2, p. 723, doi. 10.21597/jist.597193
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- Article
Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health.
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- Biomolecules (2218-273X), 2019, v. 9, n. 12, p. 888, doi. 10.3390/biom9120888
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- Article
Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries.
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- Coatings (2079-6412), 2018, v. 8, n. 4, p. 147, doi. 10.3390/coatings8040147
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- Article
Pectobacterium atrosepticum Biosensor for Monitoring Blackleg and Soft Rot Disease of Potato.
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- Biosensors (2079-6374), 2020, v. 10, n. 6, p. 64, doi. 10.3390/bios10060064
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- Article
BUILDING AND SOLVING THE HEAT TRANSFER MODELS TO DETERMINE SUITABLE FRYING CONDITIONS FOR INSTANT NOODLES.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 4, p. 105, doi. 10.34302/crpjfst/2021.13.4.9
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- Article
CAN ESSENTIAL OILS STABILIZE FRYING OIL?! INSIGHTS TO THE EFFECT OF ESSENTIAL OILS FROM FERULAGO ANGULATA, MENTHA PULEGIUM, AND CUMINUM CYMINUM ON FRYING OIL DURING DEEPFRYING OF POTATO SLICES.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 47, doi. 10.34302/crpjfst/2020.12.2.5
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- Article
EFFECT OF HOUSEHOLD COOKING METHODS ON NUTRITIONAL VALUE OF COD AND SALMON- TWIN FILLET APPROACH.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 5, p. 142
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- Article
INVESTIGATION OF PELLETING PROCESS OF HEMP WASTE WITH POTATO PULP.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 5, p. 53
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- Article
The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice.
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- Journal of Lipids, 2020, p. 1, doi. 10.1155/2020/8819749
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- Article
Effect of storage temperature and time on potato cv. Innovator industrial quality.
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- Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2020, v. 15, n. 3, p. 1, doi. 10.5039/agraria.v15i3a8301
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- Article
Extending the Lifetime of Frying Oil through Optimization of Fryer Cleaning.
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- Journal of Oleo Science, 2024, v. 73, n. 8, p. 1035, doi. 10.5650/jos.ess23240
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- Article
Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.
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- Journal of Oleo Science, 2024, v. 73, n. 6, p. 875, doi. 10.5650/jos.ess24025
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- Article
Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.
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- Journal of Oleo Science, 2021, v. 70, n. 10, p. 1373, doi. 10.5650/jos.ess21006
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- Article
Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
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- Journal of Oleo Science, 2021, v. 70, n. 7, p. 885, doi. 10.5650/jos.ess20360
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- Article
A Quicker Way To Detect Acrylamide in French Fries.
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- Agricultural Research, 2016, v. 64, n. 11, p. 1
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- Article
Better French Fries: Technique Helps Lower Fat.
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- Agricultural Research, 2013, v. 61, n. 6, p. 22
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- Article
Potato Defends Against Late Blight.
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- Agricultural Research, 2005, v. 53, n. 11, p. 23
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- Article
Lower fat french fries made from rice.
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- Agricultural Research, 1996, v. 44, n. 2, p. 21
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- Article
Correction: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b* Sustainability 2020, 12, 3487.
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- 2020
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- Correction Notice
Application of the CIE L*a*b* Method for the Evaluation of the Color of Fried Products from Potato Tubers Exposed to C Band Ultraviolet Light.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 8, p. 3487, doi. 10.3390/su12083487
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- Article
Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter.
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- Sustainability (2071-1050), 2020, v. 12, n. 8, p. 3426, doi. 10.3390/su12083426
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- Article
Biochars Originating from Different Biomass and Pyrolysis Process Reveal to Have Different Microbial Characterization: Implications for Practice.
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- Sustainability (2071-1050), 2020, v. 12, n. 4, p. 1526, doi. 10.3390/su12041526
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- Article
Health-Promoting Properties of Fresh and Processed Purple Cauliflower.
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- Sustainability (2071-1050), 2019, v. 11, n. 15, p. 4008, doi. 10.3390/su11154008
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- Article
Monitoring Potato Waste in Food Manufacturing Using Image Processing and Internet of Things Approach.
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- Sustainability (2071-1050), 2019, v. 11, n. 11, p. 3173, doi. 10.3390/su11113173
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- Article
Environmental Profile of the Swiss Supply Chain for French Fries: Effects of Food Loss Reduction, Loss Treatments and Process Modifications.
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- Sustainability (2071-1050), 2016, v. 8, n. 12, p. 1214, doi. 10.3390/su8121214
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- Article
Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.
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- PLoS ONE, 2020, v. 15, n. 4, p. 1, doi. 10.1371/journal.pone.0230583
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- Article
Gut microbiota composition and frailty in elderly patients with Chronic Kidney Disease.
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- PLoS ONE, 2020, v. 15, n. 4, p. 1, doi. 10.1371/journal.pone.0228530
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- Article