Related content

Effect of pre-drying and par-frying conditions on the crispness of French fries

By van Loon Wil   Visser Jendo   Linssen Jozef   Somsen Derk   Jan Klok H.   Voragen Alphons  

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 929-935

Springer Publishing Company

Access to resources Recommend Favorite

Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

By Ahmad Tarmizi Azmil  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 489-497

Springer Publishing Company

Access to resources Recommend Favorite

Lack of Formation of Heterocyclic Amines in Fumes from Frying French Fries

By Hsu H. Y.   Inbaraj B. Stephen   Chen B. H.  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2230-2236

International Association for Food Protection

Access to resources Recommend Favorite

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

By Mestdagh Frédéric   Wilde Tineke   Castelein Pieter   Németh Orsolya   Peteghem Carlos   Meulenaer Bruno  

European Food Research and Technology A, Vol. 227, Iss. 1, 2008-05 ,pp. : 69-76

Springer Publishing Company

Access to resources Recommend Favorite

A Preliminary Evaluation of the Effect of Glove Use by Food Handlers in Fast Food Restaurants

By Lynch Robert A.   Phillips Margaret L.   Elledge Brenda L.   Hanumanthaiah Sridhar   Boatright Daniel T.  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 187-190

International Association for Food Protection

Access to resources Recommend Favorite