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Frying potatoes

PTLC was used to enrich the polar fraction of deep-fried potato chips and vegetable oils used in industrial frying operahons. After PTLC, capillary GC, GC-MS, and NMR were used to quantify sterols and sterol oxides in fried-potato products, as well as the composition of sterols in the oil used for frying [72]. [Pg.319]

Consumption of food with sterols and their oxides is a health concern. Oxidation products of phytosterol, including epimers of 7-ketositosterol and 7-hydroxycampes-terol, 7-ketocampesterol, epimers of 5,6-epoxy-sitosterol, 5,6-epoxycamposterol, 24 a-ethylcholestane-3(3,5,6 (3-triol, and 24 a-methylcholestane-3(3,5,6 (3-triol, in deep-fried potato chips in palm oil, sunflower oil, and high oleic sunflower oil were quanhtahvely analyzed by PTLC followed by GC and GC-MS [73]. [Pg.319]

It also appears that traditional forms of food processing may not be as safe as expected. The example of the formation of acrylamide in different heat-processed foods may be cited (see Chapter 13 of this volume). However, there are no incontrovertible answers to the questions is acrylamide in food harmful for consumers , and what is the average intake The American Council on Science and Health states that there is no credible evidence that acrylamide in foods poses human cancer risk. New Zealand food safety experts, using a no observable adverse effect level for acrylamide of 0.1 mg per kg bodyweight, also estimate that people eating fried potatos and crisps (products suspected to contain the largest amounts of acrylamide) are a very low risk of cancer from this source. European Union experts decided that the risk of exposure to polyacrylamide in food remains undetermined (Sharp, 2003). [Pg.14]

FIGURE 5.3 Orthogonal sections (A, B, and C) of a reconstituted image obtained by CLSM, showing the oil location in the crust of a fried potato from Bouchon and Aguilera (2001). [Pg.218]

Aguilera, J. M. and Gloria, H. (1997). Determination of oil in fried potato products by differential scanning calorimetry. J. Agric. Food Chem. 45,781-785. [Pg.231]

I Model development. Trans. Inst. Chem. Eng. C Food Bioproducts Process. 83, 261-272. Bouchon, P., Hollins, P., Pearson, M., Pyle, D. L., and Tobin, M. J. (2001). Oil distribution in fried potatoes monitored by infrared microspectroscopy. J. Food Sci. 66, 918-923. [Pg.231]

Bunger, A., Moyano, P., and Rioseco, V. (2003). NaCl soaking treatment for improving the quality of french-fried potatoes. Food Res. Int. 36,161-166. [Pg.232]

Keller, C. H., Escher, F., and Solms, J. A. (1986). Method of localizing fat distribution in deep-fat fried potato products. .ebensmittel-VJissenschaft Technologie. 19,346-348. [Pg.232]

Pedreschi, F., Aguilera, J. M., and Arbildua, J. J. (1999). CLSM study of oil location in fried potato slices. Microsc. Anal. 37, 21-22. [Pg.233]

Selman, J. D. and Hopkins, M. (1989). Factors affecting oil uptake during the production of fried potato products. Technical Memorandum 475. Campdem Food and Drink Research Association, Gloucestershire, UK. [Pg.234]

Silva, E. M., Simon, P. W. (2005). Genetic, physiological, and environmental factors affecting acrylamide eon-centrationin fried potato produets. In M. Friedman, D. S. Mottram (Eds.), Chemistry and Safety of Acrylamide in Food (pp. 371-386). Springer Seienee, Berlin and Hamberg. [Pg.60]

For more detailed discussion of potato product quality assessment and assurance, the book Total Quality Assurance for the Food Industries (Gould, 2001) is essential reading, and for frozen French fried potatoes we especially recommend Hui s chapter of the Handbook of Vegetable Preservation and Processing (Hui, 2004). [Pg.176]

Gould, W. A. (1999f). Appendix 4 USA Standards for Grades offrozen French fried potatoes. In W. A. Gould (Ed.), Potato Production, Processing and Technology (pp. 217-231). CTI Publications, Inc, Timonium, Maryland, USA. [Pg.216]

Kaur, A., Singh, N. (2007). Effect of guar gum coating on moisture eontent, oil uptake and textural properties of fried (Freneh fries) potato from different eultivars. J. FoodSci. Technol. -Mysore, 44, 115-117. [Pg.216]

Bouchon et al. (2003) explained that three different oil fractions can be identified as a consequence of the different absorption mechanisms in fried potato cylinders, that is (i) structural... [Pg.321]

Figure 11.2 Diagram showing the three locations of oil in the crust of a fried potato piece according to Bouchon et al. (2003) (used by permission of the Journal of Food Science, Institute of Food Technologists). Figure 11.2 Diagram showing the three locations of oil in the crust of a fried potato piece according to Bouchon et al. (2003) (used by permission of the Journal of Food Science, Institute of Food Technologists).
Currently, a substantial body of research has been carried out worldwide to build a greater understanding of acrylamide, how it is formed in foods, what the risks are for consumers, and how to reduce occurrence levels. Although many possible ways to reduced acrylamide content have been confirmed, the corresponding efiects in sensory attributes in most of the reduction studies in fried potatoes have not been clearly reported yet (Zhang and Zhang, 2007).Dehydrated Potato Products... [Pg.329]

Aguilera, J. M., Gloria, H. (2000). Oil absorption during frying of frozen par-fried potatoes. Journal of Food Science, 65, A16-A19. [Pg.334]

Bouehon, R, Aguilera, J. M. (2001). Microstructural analysis of frying potatoes. International Journal of Food Science and Technology, 36, 669-676. [Pg.334]


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See also in sourсe #XX -- [ Pg.239 ]




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