Papers mentioning fried potato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study established a reliable quantification technique (acrylamide derivatization and GC-MS) for acrylamide detection due to the high accuracy, reproducibility, sensitivity, an... Read full abstract on PubMed →
Potato is the fourth-most important food crop around the world, and most of the potatoes are used for foodstuffs and starch products. The aim of this paper is to identify the volat... Read full abstract on PubMed →
<i>Camellia oleifera</i> oil (CO) is an important edible oil with excellent nutritional value. Recently, there has been an increasing market demand for oils with distinct flavor pr... Read full abstract on PubMed →
<h4>Introduction</h4>Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.<h4>Methods... Read full abstract on PubMed →
Charcoal-grilled marinated beef (CMB) is a popular Korean food that has garnered worldwide attention. In this study, volatile and odor-active compounds generated in CMB were analyz... Read full abstract on PubMed →
This study elucidates the mechanisms through which hydrocolloids inhibit oil penetration and improve the sensory quality of batter-coated fried fish cubes. Specifically, guar gum (... Read full abstract on PubMed →
Potatoes are an important staple food with high yield potential and great nutritional value. Potassium (K) fertilisation can increase both tuber yield and quality, but its effects... Read full abstract on PubMed →
Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the developme... Read full abstract on PubMed →
Acrylamide is a potential carcinogenic molecule formed during food heat processing at high temperature (Maillard reaction). In the present study, the ability of the yeast Aureobasi... Read full abstract on PubMed →
Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carci... Read full abstract on PubMed →
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical... Read full abstract on PubMed →
Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPDEs), of 2-monochloro-1,3-propanediol (2-MCPDEs) and of 2,3-epoxy-1-propanol or glycidol (GEs), which are considered to be d... Read full abstract on PubMed →
This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) w... Read full abstract on PubMed →
The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration in chips made from different varieties of potato. Relation be... Read full abstract on PubMed →
Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform b... Read full abstract on PubMed →
The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato... Read full abstract on PubMed →
Sugars and amino acids were removed from potato slices by soaking in water and ethanol. They were then infused with various combinations of sugars (glucose and/or fructose) and ami... Read full abstract on PubMed →
The chemical recalcitrance of lignin limits the industrial processing of biomass, which could be addressed by so-called designer lignins. Dehydrogenation polymers (DHPs) formed by... Read full abstract on PubMed →
Traditional <i>Huangjiu</i> produced around Winter Solstice has higher quality and a more harmonious aroma. To investigate the variations of volatile metabolites and microbial comm... Read full abstract on PubMed →
In the present work a simple enzymatic approach (Novozym 435) for transesterification to synthesize pyrrole esters was reported. To generate the best reaction conditions, which res... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.