3,363 research outputs found
The mathematics of french fries
No full textAlthough the act of cutting a single potato (Solanum tuberosum) into french fries may appear to be trivial, the questions concerning the efficiency of this process on an industrial scale are quite daunting. Therefore, many producers are looking for a rigorous method to evaluate the market potential of a given potato crop by predicting the number and parameters of the fries that can be cut from it. Applying the methods of geometry and numerical analysis our group was able to propose several algorithms that can be directly incorporated into the existing production process. Keywords: French fries, geometry, cutting, Finite Fry Method, simulations, histogram
The mathematics of french fries
No full textAlthough the act of cutting a single potato (Solanum tuberosum) into french fries may appear to be trivial, the questions concerning the efficiency of this process on an industrial scale are quite daunting. Therefore, many producers are looking for a rigorous method to evaluate the market potential of a given potato crop by predicting the number and parameters of the fries that can be cut from it. Applying the methods of geometry and numerical analysis our group was able to propose several algorithms that can be directly incorporated into the existing production process.
Keywords: French fries, geometry, cutting, Finite Fry Method, simulations, histogram
Rapports sur le mémoire de C. Bulard, D. Fries, Th. Gaspar et R. Verbeek : Acide abscissique : structure, synthèses et métabolisme
No full textBouillenne Raymond Léon Eugène, Homès-Van Schoor Germaine, Lebrun Jean. Rapports sur le mémoire de C. Bulard, D. Fries, Th. Gaspar et R. Verbeek : Acide abscissique : structure, synthèses et métabolisme . In: Bulletin de la Classe des sciences, tome 58, 1972. pp. 555-557
Sugar-end defect frequency was reduced in French fries prepared from <i>VInv</i>-silencing lines of Ranger Russet.
No full text<p>Sugar-end defects are apparent on nearly half of the fries from Ranger Russet (A) and empty vector (B) control tubers. No sugar-end defect fries where observed in fries from lines 1632-1 (C) and 1632-4 (D) in which the <i>VInv</i> had been silenced using RNA interference. In (A) and (B), fries with sugar-end defects are on the right and fries without sugar-end defects are on the left.</p
Frequency distributions of the area of occupancy (number of grid cells occupied) and total species number (<i>n</i>) for (a) the complete AFE atlas (n = 3773), (b) the complete Hultén & Fries atlas (<i>n</i> = 2049), the intersection of species co-occurring in (c) AFE (<i>n</i> = 601) or (d) the Hultén & Fries atlas (<i>n</i> = 601), species exclusive to (e) AFE (<i>n</i> = 3172) or (f) the Hultén & Fries atlas (<i>n</i> = 1448).
No full text<p>Frequency distributions of the area of occupancy (number of grid cells occupied) and total species number (<i>n</i>) for (a) the complete AFE atlas (n = 3773), (b) the complete Hultén & Fries atlas (<i>n</i> = 2049), the intersection of species co-occurring in (c) AFE (<i>n</i> = 601) or (d) the Hultén & Fries atlas (<i>n</i> = 601), species exclusive to (e) AFE (<i>n</i> = 3172) or (f) the Hultén & Fries atlas (<i>n</i> = 1448).</p
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Key aroma compounds of sweet potato fries
No full textThere is no published work on the most important aroma compounds in sweet potato fries, a food increasing in popularity. Fries from the variety Beauregard, both with and without a carbohydrate-based coating, were par-fried and then frozen. Sweet potato fries were prepared by deep frying the part-cooked fries from frozen at 175°C for 140 s in rape seed (canola) oil. The freshly cooked fries were frozen in liquid nitrogen and ground to a coarse powder. Ground samples were shaken with dichloromethane and then extracted using solvent-assisted flavour evaporation, to provide concentrated aroma extracts, which were then analysed. GC-MS used alongside aroma extract dilution analysis showed that Strecker aldehydes and lipid breakdown products were important components of sweet potato fry arom
Globalization of the Frozen Potato Industry
No full textThis paper examines the globalization of the frozen potato industry, including the expansion of production and processing of potato products in the global market place, and future prospects for the industry. Driven largely by the rising popularity of Western style cuisine, frozen french fries and other frozen potato products have become global commodities generating billions of dollars in revenue worldwide. This study finds that with markets for frozen potato products in the United States and other developed countries hardly expanding, the growth of the frozen potato industry will critically depend on industry’s ability to sustain growth in developing economies.french fries, frozen potato products, globalization, quick service restaurants, International Relations/Trade, Marketing,
Fungal Metabolites Part XV. Structure and Chemical Correlations of Uvidins C,D and E, New Drimane Sesquiterpenes from Lactarius uvidus Fries
No full textUvidin C (3), uvidin D (6), and uvidin E (10) have been isolated from Lactarius uvidus Fries (Basidiomycetes). The structures, including the absolute stereochemistry, of these three uvidins have been determined by spectroscopic data and chemical correlations with the known (+)-uvidin A (1)
Nutritional characteristics and sensory acceptability of reduced-fat french fries.
No full textThe Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content
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