Search Results

There are 7182949 results for: content related to: Low-temperature Blanch Improves Textural Quality of French-fries

  1. Effect of Blanching and Frying on Textural Profile and Appearance of Yam (Dioscorea rotundata) French Fries

    Journal of Food Processing and Preservation

    Volume 39, Issue 1, February 2015, Pages: 19–29, S. Graham-Acquaah, G.S. Ayernor, B. Bediako-Amoa, F.S. Saalia, E.O. Afoakwa and L. Abbey

    Version of Record online : 23 DEC 2013, DOI: 10.1111/jfpp.12204

  2. Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

    Food / Nahrung

    Volume 47, Issue 4, 1 August 2003, Pages: 228–231, Agnieszka Tajner-Czopek

    Version of Record online : 6 AUG 2003, DOI: 10.1002/food.200390053

  3. A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries

    Risk Analysis

    Volume 29, Issue 10, October 2009, Pages: 1410–1426, Enda Cummins, Francis Butler, Ronan Gormley and Nigel Brunton

    Version of Record online : 30 JUL 2009, DOI: 10.1111/j.1539-6924.2009.01272.x

  4. ALKALI-PROCESSED SWEETPOTATO FRENCH FRIES

    Journal of Food Quality

    Volume 20, Issue 1, January 1997, Pages: 17–30, K.E. SYLVIA, W.M. WALTER JR. and F.G. GIESBRECHT

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1997.tb00448.x

  5. Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing

    Journal of Food Science

    Volume 66, Issue 6, August 2001, Pages: 903–908, C.J. O'Connor, K.J. Fisk, B.G. Smith and L.D. Melton

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15194.x

  6. REDUCTION OF NONENZYMATIC BROWNING IN POTATO CHIPS AND FRENCH FRIES WITH GLUCOSE OXIDASE

    Journal of Food Processing and Preservation

    Volume 13, Issue 3, June 1989, Pages: 175–186, Z. JIANG and B. OORAIKUL

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1989.tb00099.x

  7. Modeling Texture Kinetics during Thermal Processing of Potato Products

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: E102–E107, P.C. Moyano, E. Troncoso and F. Pedreschi

    Version of Record online : 9 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00267.x

  8. Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 5, 15 April 2005, Pages: 879–882, Elžbieta Rytel, Gražyna Gołubowska, Gražyna Lisińska, Anna Pȩksa and Karol Aniołowski

    Version of Record online : 24 DEC 2004, DOI: 10.1002/jsfa.2048

  9. The influence of oil type and frying temperatures on the texture and oil content of French fries

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 15, December 2005, Pages: 2600–2604, Agnieszka Kita and Grażyna Lisińska

    Version of Record online : 19 AUG 2005, DOI: 10.1002/jsfa.2319

  10. EFFECTS OF SOAKING-BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES

    Journal of Food Science

    Volume 45, Issue 5, September 1980, Pages: 1207–1209, ROBERT BOUSHELL and NORMAN N. POTTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb06522.x

  11. The influence of frying medium degradation on fat uptake and texture of French fries

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 7, May 2005, Pages: 1113–1118, Agnieszka Kita, Grażyna Lisińska and Małgorzata Powolny

    Version of Record online : 24 FEB 2005, DOI: 10.1002/jsfa.2076

  12. Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

    Journal of Food Science

    Volume 71, Issue 1, January 2006, Pages: C28–C33, Pernille Baardseth, Hans Blom, Grete Skrede, Liv T. Mydland, Anders Skrede and Erik Slinde

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2006.tb12384.x

  13. Quality of French Fried Potatoes as Affected by Surface Freezing and Specific Gravity of Raw Potatoes

    Journal of Food Science

    Volume 51, Issue 5, September 1986, Pages: 1213–1214, R.B. TOMA, H. K. LEUNG, J. AUGUSTIN and W. M. IRITANI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13087.x

  14. Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

    Enzymes in Food Technology, Second edition

    Beate A. Kornbrust, Mary Ann Stringer, Niels Erik Krebs Lange, Hanne Vang Hendriksen, Pages: 59–87, 2009

    Published Online : 22 SEP 2009, DOI: 10.1002/9781444309935.ch4

  15. APPLICATION OF LOW TEMPERATURE HEAT TREATMENTS BEFORE RETORTING IMPROVES THE QUALITY OF CANNED POTATOES

    Journal of Food Processing and Preservation

    Volume 27, Issue 3, August 2003, Pages: 195–212, LUKE F. LABORDE and OLGA I. PADILLA-ZAKOUR

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.2003.tb00512.x

  16. Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology

    Journal of Food Science

    Volume 63, Issue 3, May 1998, Pages: 519–522, A. QUINTERO-RAMOS, M.C. BOURNE, J. BARNARD and A. ANZALDÚA-MORALES

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1998.tb15777.x

  17. Food Deep-Fat Frying

    Food Processing Handbook, Second Edition

    James G. Brennan, Alistair S. Grandison, Pages: 455–489, 2011

    Published Online : 12 DEC 2011, DOI: 10.1002/9783527634361.ch14

  18. You have full text access to this OnlineOpen article
    Effects of processing and storage conditions of cocoyam strips on the quality of fries

    Food Science & Nutrition

    Oyindamola Oguntowo, Adewale O. Obadina, Olajide P. Sobukola and Mojisola O. Adegunwa

    Version of Record online : 29 MAR 2016, DOI: 10.1002/fsn3.358

  19. On the Possibility of Nonfat Frying using Molten Glucose

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: E66–E72, Mohammed Al-Khusaibi, Azmil Haizam Ahmad Tarmizi and Keshavan Niranjan

    Version of Record online : 9 DEC 2014, DOI: 10.1111/1750-3841.12713

  20. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 10, 15 August 2013, Pages: 2556–2561, Saeedeh Shojaee-Aliabadi, Hooshang Nikoopour, Farzad Kobarfard, Mahdi Parsapour, Maryam Moslehishad, Hassan Hassanabadi, Jesus M Frias, Maryam Hashemi and Ezzat Dahaghin

    Version of Record online : 16 APR 2013, DOI: 10.1002/jsfa.6076