Works about FRENCH fries

Results: 858

Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi.

Published in:

Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 2025, v. 14, n. 3, p. 1088, doi. 10.28948/ngmuh.1696315

By:

Boğar, Eşref;
Kaya, Damla Nur;
Kaynar, Deniz;
Braho, Büşra;
Harmancı, Melek

Publication type:

Article

Effect of microwave frying on the physicochemical properties of palm olein and French fries.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 1, p. 151, doi. 10.1002/aocs.12874

By:

How, Yu Hsuan;
Nyam, Kar Lin;
Lee, Xian Wei;
Akanda, Md Jahurul Haque;
Tan, Chin Ping

Publication type:

Article

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 6, p. 657, doi. 10.1002/aocs.12489

By:

Xu, Lirong;
Wu, Gangcheng;
Ji, Xin;
Zhang, Hui;
Jin, Qingzhe;
Wang, Xingguo

Publication type:

Article

A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 8, p. 901, doi. 10.1002/aocs.12376

By:

Cao, Yi;
Wu, Gangcheng;
Zhang, Fei;
Xu, Lirong;
Jin, Qingzhe;
Huang, Jianhua;
Wang, Xingguo

Publication type:

Article

Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 8, p. 879, doi. 10.1002/aocs.12353

By:

Ye, Qin;
Xia, Chaosheng;
Nie, Xiaohua;
Meng, Xianghe

Publication type:

Article

Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 4, p. 473, doi. 10.1002/aocs.12038

By:

Kmiecik, Dominik;
Kobus‐Cisowska, Joanna;
Kulczyński, Bartosz

Publication type:

Article

The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 11/12, p. 1621, doi. 10.1007/s11746-015-2715-3

By:

Aniołowska, Magda;
Kita, Agnieszka

Publication type:

Article

4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 10, p. 1413, doi. 10.1007/s11746-015-2699-z

By:

Csallany, A. Saari;
Han, I.;
Shoeman, D. W.;
Chen, C.;
Yuan, Jieyao

Publication type:

Article

Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 3, p. 409, doi. 10.1007/s11746-015-2599-2

By:

Akil, Emília;
Castelo‐Branco, Vanessa Naciuk;
Costa, André Mesquita Magalhães;
do Amaral Vendramini, Ana Lúcia;
Calado, Verônica;
Torres, Alexandre Guedes

Publication type:

Article

Assessment of Trans Fatty Acid Level in French Fries from Various Fast Food Outlets in Karachi, Pakistan.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 11, p. 1831, doi. 10.1007/s11746-014-2530-2

By:

Karim, Zahida;
Khan, Khalid Mohammed;
Ahmed, Shakeel;
Karim, Aneela

Publication type:

Article

Formation of 4-Hydroxy-2-( E)-Nonenal in a Corn-Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 6, p. 763, doi. 10.1007/s11746-010-1738-z

By:

LaFond, Sean;
Jerrell, John;
Cadwallader, Keith;
Artz, William

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

Modeling of oil dripping during deep-frying: New highlights to reduce oil uptake in fried products drastically.

Published in:

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

By:

Touffet, Maxime;
Trystram, Gilles;
Vitrac, Olivier

Publication type:

Article

Revisiting the mechanisms of oil uptake during Chock for deep-frying.

Published in:

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

By:

Touffet, Maxime;
Tkystram, Gilles;
Vitrac, Olivier

Publication type:

Article

Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices.

Published in:

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

By:

Kai Fan;
Min Zhang;
Bhandari, Bhesh

Publication type:

Article

Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding.

Published in:

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

By:

Rahimi, Jamshid;
Adewale, Peter;
Ngadi, Michael;
Agyare, Kingsley;
Koehler, Bernd

Publication type:

Article

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method.

Published in:

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

By:

Xiaojian Quan;
Min Zhang;
Zhongxiang Fang;
Huihua Liu;
Qiaosheng Shen;
Zhongxue Gao

Publication type:

Article

香芹酮结合吨袋内循环施药模式对马铃薯贮藏效果及油炸薯片色泽的影响.

Published in:

Journal of Henan Agricultural Sciences, 2022, v. 51, n. 6, p. 164, doi. 10.15933/j.cnki.1004⁃3268.2022.06.018

By:

程建新;
葛霞;
田世龙;
李守强;
田甲春;
李梅

Publication type:

Article

不同施钾量对马铃薯抗蚜虫能力的影响.

Published in:

Journal of Henan Agricultural Sciences, 2020, v. 49, n. 3, p. 107, doi. 10.15933/j.cnki.1004-3268.2020.03.014

By:

姚岭柏;
徐松鹤;
郭美兰;
王菁;
任琴

Publication type:

Article

有机肥与无机肥配施对马铃薯生长发育及产质量的影响.

Published in:

Journal of Henan Agricultural Sciences, 2020, v. 49, n. 3, p. 32, doi. 10.15933/j.cnki.1004-3268.2020.03.005

By:

刘拴成

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

Changes of Protein Structure and Water Phase Distribution of Prepared Chicken Steak under Different Cooking Methods.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 11, p. 234, doi. 10.13982/j.mfst.1673-9078.2022.11.1411

By:

LI Meiying;
GAO Shenyang;
LI Lin;
DAI Yuanyuan;
WANG Liucen;
GUO Ye;
ZHA Enhui

Publication type:

Article

利用乙酸协同氯化钙提升马铃薯片热加工质构特性.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 140, doi. 10.13982/j.mfst.1673-9078.2022.4.0580

By:

邹妍;
李佳容;
李飞;
於晓燕;
喻仕瑞;
雷尊国;
董楠

Publication type:

Article

5 种加工工艺的醋泡黑豆风味和抗氧化活性比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 211, doi. 10.13982/j.mfst.1673-9078.2022.3.0667

By:

王娟娟;
刘丹;
李应天;
谢甜鸽;
崔美林;
赵微;
张秀红

Publication type:

Article

Comparative study of the force action of harvester work tools on potato tubers.

Published in:

Research in Agricultural Engineering, 2019, v. 65, n. 3, p. 85, doi. 10.17221/96/2018-RAE

By:

SIBEREV, ALEXEI;
AKSENOV, ALEXANDR;
DOROKHOV, ALEXEI;
PONOMAREV, ANDREI

Publication type:

Article

Determination of the physical and mechanical properties of a potato (the Agria variety) in order to mechanise the harvesting and post-harvesting operations.

Published in:

Research in Agricultural Engineering, 2019, v. 65, n. 2, p. 33, doi. 10.17221/122/2017-RAE

By:

Ahangarnezhad, Negar;
Najafi, Gholamhassan;
Jahanbakhshi, Ahmad

Publication type:

Article

Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin – Iron Magnetic Nanoparticle – Chitosan Modified Carbon Paste Electrode.

Published in:

Analytical Letters, 2021, v. 54, n. 7, p. 1180, doi. 10.1080/00032719.2020.1795668

By:

Navarro, Kamily M.;
Silva, Jocimara C.;
Ossick, Marina Vian;
Nogueira, Alessandra B.;
Etchegaray, Augusto;
Mendes, Renata K.

Publication type:

Article

Dietary Antioxidants and Cardiovascular Health—Editorial Comments and Summary.

Published in:

2023

By:

Kwaśniewska, Magdalena;
Waśkiewicz, Anna;
Drygas, Wojciech

Publication type:

Editorial

Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour.

Published in:

Antioxidants, 2023, v. 12, n. 7, p. 1429, doi. 10.3390/antiox12071429

By:

Zhao, Yunlong;
Wu, Haohao;
Qu, Mengrui;
Liu, Yuchen;
Wang, Dongying;
Yang, Haoduo;
Wang, Yingying;
Wang, Xuede;
Blasi, Francesca

Publication type:

Article

Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 311, doi. 10.3390/antiox12020311

By:

Tajner-Czopek, Agnieszka;
Rytel, Elżbieta;
Kita, Agnieszka;
Sokół-Łętowska, Anna;
Kucharska, Alicja Z.

Publication type:

Article

Enhancing trace acrylamide analysis by bromine derivatization coupled with direct-immersion solid-phase microextraction in drinking water.

Published in:

Environmental Technology, 2021, v. 42, n. 18, p. 2768, doi. 10.1080/09593330.2020.1713905

By:

Li, Mian;
Lin, Yi-Li;
Zhang, Tian-Yang;
Xu, Bin;
Zhang, Min-Sheng;
Chu, Wen-Hai;
Tang, Yu-Lin

Publication type:

Article

NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN.

Published in:

Food & Environment Safety, 2019, v. 18, n. 3, p. 176

By:

ANWAR, Dina;
EL-CHAGHABY, Ghadir

Publication type:

Article

Determination of some viruses by serological and molecular techniques in potato production areas in Tokat Province.

Published in:

Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi, 2020, v. 37, n. 1, p. 53, doi. 10.13002/jafag4685

By:

TOPKAYA, Şerife

Publication type:

Article

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 225, doi. 10.1111/1471-0307.12747

By:

Cais‐Sokolińska, Dorota;
Kaczyński, Łukasz K;
Bierzuńska, Paulina;
Skotarczak, Ewa;
Dobek, Anita

Publication type:

Article

What would Batman eat?: priming children to make healthier fast food choices.

Published in:

Pediatric Obesity, 2012, v. 7, n. 2, p. 121, doi. 10.1111/j.2047-6310.2011.00003.x

By:

Wansink, B.;
Shimizu, M.;
Camps, G.

Publication type:

Article

Temperature dependent autocleavage and applications of recombinant L-asparaginase from Thermococcus kodakarensis for acrylamide mitigation.

Published in:

3 Biotech, 2022, v. 12, n. 6, p. 1, doi. 10.1007/s13205-022-03197-0

By:

Sajed, Muhammad;
Ahmad, Nasir;
Rashid, Naeem

Publication type:

Article

Histomorphometric Evidence of Hepatic Recovery of Rats Fed Repeatedly Heated Palm Oil.

Published in:

Egyptian Journal of Histology, 2022, v. 45, n. 1, p. 115, doi. 10.21608/ejh.2021.57674.1415

By:

Abdeen, Mohammed Abdelrahim;
Zaghlol, Dorreia Abd-Allah;
Saleh, Reda Awadallah;
Abdelmalek, Adel Kamel

Publication type:

Article

CHARACTERISATION OF POTATO VARIETIES COMMONLY GROWN IN UGANDA FOR FOOD PROCESSING SUITABILITY.

Published in:

African Crop Science Journal, 2022, v. 30, n. 1, p. 51, doi. 10.4314/acsj.v30i1.4

By:

KAJUNJU, N. H. B.;
ATUKWASE, A.;
TUMUHIMBISE, G. A.;
MUGISHA, J.

Publication type:

Article

ROLE OF NETWORKING CAPABILITY, SOCIO-ECONOMIC AND INSTITUTIONAL CHARACTERISTICS ON ADOPTION TENDENCIES OF CLEAN SEED POTATO AGRI-ENTERPRISES IN CENTRAL RIFT VALLEY, KENYA.

Published in:

African Crop Science Journal, 2020, v. 28, n. s1, p. 131, doi. 10.4314/acsj.v28i1.10S

By:

ONG'AYO, M. J.;
GIDO, E. O.;
AYUYA, O. I.;
MWANGI, M.;
KIBE, A. M.

Publication type:

Article

SUITABILITY OF POTATO VARIETIES GROWN FROM TRUE SEED AND SEED TUBERS FOR CHIPS MAKING USING A MICROWAVE OVEN.

Published in:

African Crop Science Journal, 2019, v. 27, n. 4, p. 545, doi. 10.4314/acsj.v27i4.1

By:

TAUFIQUE, T.;
ROY, T. S.;
CHAKRABORTY, R.;
MOSTOFA, M.;
KUNDU, B. C.;
DELOWAR, H. K. M.;
NOWROZ, F.

Publication type:

Article

VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF ACRYLAMIDE IN POTATO CHIPS AND FRENCH FRIES.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 69, doi. 10.35219/foodtechnology.2021.1.05

By: