Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by GC/MS-Olfactometry, Odor Activity Values, and Aroma Recombination.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11620
Abstract: BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can directly affect the flavor of the food. RESULTS The flavor of FFs… read more here.
Keywords: aroma compounds; three crucial; french fries; crucial stages ... See more keywords
Radio frequency as an innovative method to produce low-fat French fries.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11870
Abstract: BACKGROUND A large amount of evidence shows that excessive fat intake can increase the risk of obesity, type 2 diabetes, nonalcoholic fatty liver disease, and cardiovascular disease. The main purpose of this study was to… read more here.
Keywords: french fries; treatment; low fat; radio frequency ... See more keywords
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.03.140
Abstract: An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage… read more here.
Keywords: pilot study; study spanish; acrylamide content; french fries ... See more keywords
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.075
Abstract: In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic… read more here.
Keywords: finish frying; frying french; acrylamide formation; formation ... See more keywords
Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.10.070
Abstract: This study investigated the influence of factors that could affect the levels of 3-MCPD esters in French fries, including the cultivar, the type of frying oil, and the use of pre-treatments such as blanching and… read more here.
Keywords: french fries; oil; contamination; cultivar ... See more keywords
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.13978
Abstract: Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and… read more here.
Keywords: textural characteristics; french fries; raw sweetpotatoes; sweetpotato genotypes ... See more keywords
The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Food Science"
DOI: 10.1111/1750-3841.70441
Abstract: ABSTRACT Fried foods have a widespread appeal worldwide, but consumers are cautious about their highâcalorie density and oil content. We evaluated microwave frying (MF) at 2.45 and 5.8 GHz frequencies as potential alternatives to conventional… read more here.
Keywords: ghz; oil content; microwave frying; french fries ... See more keywords
Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of texture studies"
DOI: 10.1111/jtxs.12781
Abstract: There is insufficient information on the effect of temperature, moisture content (MC), and oil concentration on the mechanical properties of fried potatoes. The static mechanical testing capabilities of a dynamic mechanical analyzer (DMA) were utilized… read more here.
Keywords: oil; temperature; moisture; french fries ... See more keywords
Thank ketchup, and interbreeding, for your French fries.
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DOI: 10.1126/science.aeb2397
Abstract: Hybridization 9 million years ago gave potatoes the genetic knack to develop tubers, a new study finds. read more here.
Keywords: interbreeding french; french fries; ketchup interbreeding; thank ketchup ... See more keywords
Abstract P472: Dietary Consumption of Potatoes and Incidence of Cardiovascular Disease
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DOI: 10.1161/circ.149.suppl_1.p472
Abstract: Background: Previous studies have reported conflicting results of the relationship between types of potato consumption (baked and boiled potatoes and French fries) and cardiometabolic outcomes. We examined associations of potato consumption with incidence of CVD… read more here.
Keywords: consumption; incidence cvd; french fries; baked boiled ... See more keywords
Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
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DOI: 10.3390/foods9020200
Abstract: A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient… read more here.
Keywords: temperature step; potato strip; acrylamide formation; french fries ... See more keywords