[ASAP] Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.8b05639 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - February 18, 2019 Category: Food Science Authors: Chen Wang, Guanqun Su, Xin Wang, Shengdong Nie Source Type: research
Mapping Energy Consumption in Food Manufacturing
ConclusionsEnergy figures show that instant coffee, milk powder, French fries, crisps and bread are among the most energy intensive food products. The thermal processes involved in their manufacturing consumed large proportions of the total processing energy. In the meat and dairy processing sectors, energy and water use have increased due to a rise in hygienic standards and cleaning requirements. Additionally, meat products are processed - and sometime over processed - to a higher degree for consumer convenience, all this increasing the associated energy usage for manufacture. Regarding food transportation, more than 98% ...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content
Publication date: Available online 19 January 2019Source: Food ChemistryAuthor(s): Dimitrios P. Balagiannis, Donald S. Mottram, Jeremy Higley, Gordon Smith, Bronislaw L. Wedzicha, Jane K. ParkerAbstractIn 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 modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systemat...
Source: Food Chemistry - January 20, 2019 Category: Food Science Source Type: research
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes
Publication date: Available online 13 December 2018Source: Food ChemistryAuthor(s): Sordini Beatrice, Veneziani Gianluca, Servili Maurizio, Esposto Sonia, Selvaggini Roberto, Lorefice Antonietta, Taticchi AgneseAbstractThe aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180°C for 8 minutes in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytol...
Source: Food Chemistry - December 14, 2018 Category: Food Science Source Type: research
New active antioxidant multilayer food packaging films containing Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes
Publication date: Available online 12 November 2018Source: Food ControlAuthor(s): K. Oudjedi, S. Manso, C. Nerin, N. Hassissen, F. ZaidiAbstractThe antioxidant activity of Sage leaf (SL) and Bay leaf (BL) extracts was studied. Both plants were extracted using water and ethanol at different concentration, and the antioxidant activity was measured by ABTS [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation scavenging and reducing power (RP) methods. In both cases 60% and 80% ethanolic extracts of Sage and Bay leaves showed the highest activity and were incorporated into multilayer films. The initial con...
Source: Food Control - November 12, 2018 Category: Food Science Source Type: research
Are excess carbohydrates the main link to diabetes & its complications in Asians?
This article reviews the evidence associating dietary carbohydrates to the prevalence and incidence of T2D and metabolic syndrome (MS) in control of diabetes and their role in the complications of diabetes. Cross-sectional and longitudinal studies show that higher carbohydrate diets are linked to higher prevalence and incidence of T2D. However, the association seems to be stronger in Asian-Indians consuming diets high in carbohydrates and more marked on a background of obesity. There is also evidence for high carbohydrate diets and risk for MS and cardiovascular disease (CVD). However, the quality of carbohydrates is also ...
Source: The Indian Journal of Medical Research - November 1, 2018 Category: Biomedical Science Authors: Mohan V, Unnikrishnan R, Shobana S, Malavika M, Anjana RM, Sudha V Tags: Indian J Med Res Source Type: research
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
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 application of edible coatings. Under the selected experimental conditions of frying, the cultivar Agata, which presented the highest dry matter content, showed the lowest oil uptake and 3-MCPD esters concentrations. In relation to the frying medium, the use of oils containing higher levels of 3-MCPD esters resulted in a higher contamination of French fries. Blanching treatment of potatoes before frying increased u...
Source: Food Research International - October 26, 2018 Category: Food Science Source Type: research
Acrylamide content in French fries prepared in food service establishments
Publication date: February 2019Source: LWT, Volume 100Author(s): Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Francisco J. MoralesAbstractSince the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried frozen potato, fried potato, and frying oil were collected at two different moments of the day (lunch/dinner) for two different days. Acrylamide, reducing sugar content, moisture, c...
Source: LWT Food Science and Technology - October 25, 2018 Category: Food Science Source Type: research
Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
Publication date: Available online 24 August 2018Source: Innovative Food Science & Emerging TechnologiesAuthor(s): A. Antunes-Rohling, S. Ciudad-Hidalgo, J. Mir-Bel, J. Raso, G. Cebrián, I. ÁlvarezAbstractAcrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods subjected to processes at temperatures above 120 °C, and it is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction. Fried potatoes are one of the main sources of acrylamide...
Source: Innovative Food Science and Emerging Technologies - August 25, 2018 Category: Food Science Source Type: research
Relationships between composition, microstructure and cooking performances of six potato varieties
The objective of this work was to study the impact of boiling, baking and frying on microstructure and properties of six potato varieties (Agata, Agria, Innovator, Lady Rosetta, Musica and Spunta) with different origin. Scanning Electron Microscopy revealed significant differences between varieties and tuber microstructure changes following all cooking processes. Differential Scanning Calorimeter analysis showed that the transition temperatures (ranging between 60 °C and 85 °C) and enthalpies of gelatinization (2.1 J/g–3.9 J/g) of tubers were also variety dependent. In addition, the elasticity modulus of cooked...
Source: Food Research International - July 28, 2018 Category: Food Science Source Type: research
Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments
Publication date: November 2018Source: LWT, Volume 97Author(s): Nomali Z. Ngobese, Tilahun S. WorknehAbstractSix potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna) were evaluated for moisture, colour, oil, protein and mineral element changes associated with French fry processing. Processing involved blanching French fry strips at 75 °C for 10 min (low-temperature long-time [LTLT] blanching) or 85 °C for 5 min (high-temperature short-time [HTST] blanching), before frying them at 160 °C for 2 min (LTLT frying) or 180 °C for 1 min (HTST frying). The results revealed that genotyp...
Source: LWT Food Science and Technology - July 25, 2018 Category: Food Science Source Type: research
Variations in assimilation rate, photoassimilate translocation, and cellular fine structure of potato cultivars (Solanum Tuberosum L.) exposed to elevated CO2
Publication date: Available online 19 July 2018Source: Plant Physiology and BiochemistryAuthor(s): Mohammad Javad Ahmadi Lahijani, Mohammad Kafi, Ahmad Nezami, Jafar Nabati, Mohammad Zare Mehrjerdi, Shirin Shahkoomahally, John ErwinAbstractRising atmospheric CO2 concentrations are expected to impact the productivity of plants. Cultivars demonstrate different responses to CO2 levels, hence, screening and recognizing the cultivars with a higher capacity for translocation of photoassimilates would certainly be beneficiary. To investigate the interactive impact of enhancing CO2 on physiology, cellular fine structure and photoa...
Source: Plant Physiology and Biochemistry - July 19, 2018 Category: Biochemistry Source Type: research
Oil uptake by potato chips or French fries: A review
European Journal of Lipid Science and Technology,Volume 0, Issue ja, -Not available-. (Source: European Journal of Lipid Science and Technology)
Source: European Journal of Lipid Science and Technology - July 13, 2018 Category: Lipidology Authors: Muhammad Arslan
,
Zou Xiaobo
,
Jiyong Shi
,
Allah Rakha
,
Xuetao Hu
,
Muhammad Zareef
,
Xiaodong Zhai
,
Sajid Basheer Source Type: research
The Association of Potato Intake with Risk for Incident Type 2 Diabetes in Adults
ConclusionsOur findings indicate that, in Tehranian adults, a moderate intake of dietary total and boiled, but not fried, potatoes may be associated with a lower risk for incident diabetes.RésuméObjectifsDes études antérieures indiquent que le risque de diabète associé à une consommation élevée de pomme de terre diffère selon les populations. Nous avons cherché à étudier les associations entre l'ingestion de pommes de terre sous forme bouillie, frite ou totale et le risque d'incidence de diabète chez les adultes téhéranais.MéthodesCette étude de cohorte a été menée chez 1 981 adultes, âgés de 19 à 7...
Source: Canadian Journal of Diabetes - July 10, 2018 Category: Endocrinology Source Type: research
Potatoes and risk of chronic disease: a systematic review and dose –response meta-analysis
ConclusionTotal potato consumption is not related to risk for many chronic diseases but could pose a small increase in risk for T2D if consumed boiled. A clear risk relation was found between French-fries consumption and risk of T2D and hypertension. For several outcomes, the impact of different preparation procedures could not be assessed. (Source: European Journal of Nutrition)
Source: European Journal of Nutrition - July 9, 2018 Category: Nutrition Source Type: research
