Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 16 of 16 for “"French fries"”.
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Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
… through 100 cycles of intermittent frying of French fries without replenishment of oils. Color changes were noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 …
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Qualitative and Quantitative Evaluation of Volatile Compounds of Deep Frying Oil and French Fries: Static and Dynamic Headspace-Gas Chromatography-Mass Spectrometric Analysis
… of selected flavor significant compounds in French fries with respect to non filtered treatment was carried out. Quantitative analysis of selected volatile flavor compounds in French fries was achieved by using dynamic headspace-capillary GC-mass spectrometry. The total amount of flavor …
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Removing Oil from Fried Foods via Mechanical Process
… the focus of this investigation will be French fries. Three variables are tested: the type of fry, the angular velocity of the centrifuge, and the time spent in the centrifuge. Multiple designs for the centrifuge system were made on SolidWorks. Engineer Equation Solver (EES) was used to …
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Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques
… various food samples were examined including french fries from Wendy's, McDonald's and Burger King, as well as potato chips, peanut butter and donuts. Soxtec extraction was used as the standard method for comparison of results (percentage of fat) obtained from SFE. Gas chromatography and gas …
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
… was done for conventional and microwave fried French fries. Experiments were performed in triplicate for both frying operations at temperatures of 177°C, 185°C and 193°C for time duration's of 60, 90 and 120 seconds. Decrease in moisture content was observed with frying time, but moisture did …
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Technological processes study for high value health ingredients and foods production
… as is typically employed for the preparation of french fries. Results of the scientific research have been submitted for a publication and some data has already been published in national and international scientific journals.
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The Impact of a Fruit and Vegetable Intervention on School Cafeteria Fruit and Vegetable Selection and Consumption in a Rural, Appalachian Mississippi Elementary School
… raw broccoli florets, raw grape tomatoes, baked French fries, raw red grapes, and canned/frozen peaches. Food selection was measured by calculating the proportion of students selecting each item. At both pre- and post-intervention, 10 servings of each item were weighed prior to lunch. Total …
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Standardization of battered seafood portions for use in fast food restaurants
… inhibit thermal oxidation of frying fats/oils. French fries fat has lower CDHP values compared to animal fat-vegetable oils (A-V fat) in simulated studies and fried chicken oil has lower CDHP values compared to vegetable oil partially hydrogenated soybean oil (V-S oil). Peanut oil has higher …
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Formation of acrylamide in potato products and its dietary exposure
… that the link between acrylamide formation and French fry colour was sensitive to, among other things, the glucose/fructose ratio in the potato. This hinders a univocal prediction of the acrylamide contamination based on the product colour. Furthermore, acrylamide could be significantly reduced …
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Effects of Attention Allocation on Habituation to Food Cues in Normal Weight and Overweight Children
… with nine one-minute trials of a food stimulus: French fries). During each intertrial interval, participants either listened to sequential one-minute presentations of an audio-book: distracter task) or listened to white noise: no-distracter-task control). Pattern and rate of salivation were …
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Health Risk Behaviors in Rural Adolescents at Two High Schools Located in One Kentucky County
… preceding the survey, and eaten > 2 servings french fries or potato chips the day preceding the survey). The suggestion is that some health risk behaviors were different for students attending school x and those students attending school y.
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Development of genome editing in potato and tobacco
… 2010). Acrylamide formation in potato chips and French fries has raised global food safety concerns (Grob, 2007; Medeiros Vinci et al., 2012). As a result, the potato processing industry is seeking methods to reduce acrylamide levels, with one effective way being to decrease starch degradation in …
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Manufacture and utilization of a biodegradable sensor platform from gold coated zein nanophotonic films to detect acrylamide and Ara-h1 using SERS
… formed during high temperature food processing. French fries, potato chips, bread and coffee are some of the food products that may contain high amounts of acrylamide. Since Food and Drug Administration released a draft advisory for mitigation strategies for acrylamide content in foods, there is …
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Exploring Hispanic mothers’ perceptions of child weight in a family-based obesity prevention program
… (SSBs), 100% fruit juice, fruit, vegetables, French fries, sweets, and salty snacks. Mothers also completed questionnaires about the perception and concern for child weight. Overall, AC2 improved child dietary behaviors among children in the intervention group by decreasing the consumption of …
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The SYNQ study: SYmptoms, Nutrition, and Quality of life in head and neck cancer survivors
… and processed meats, refined grains, potatoes, French Fries, high-fat dairy and sugar-sweetened beverages. In multivariable logistic regression models, after adjusting for age, tumor site, cancer stage, smoking, body mass index (BMI), calories and human papillomavirus (HPV) status, significant …