Concepedia

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

Nomali Ziphorah Ngobese, Tilahun Seyoum Workneh

LWT · 2018 · 36 citations · 30 references

Concepts

AgricultureFood ScienceNutritionFood AnalysisFood ProcessingHuman NutritionCrop NutritionFood CompositionNutritional QualityPostharvest Physiology Of VegetablesTexture PreservationBlanchingCooking Effects On Micronutrient ContentFry ProductionFrying EffectsNutritional Quality ChangesPostharvest Nutritional ChangesQuality Loss In VegetablesThermal Processing Of Vegetables

References

30

Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

I. Sam Saguy, Dina Dana · Journal of Food Engineering · 2002 · 483 citations

Agriculture, Food Science, Nutrition +13

Dietary calcium and zinc deficiency risks are decreasing but remain prevalent

Diriba B. Kumssa, Edward J. M. Joy, E. Louise Ander et al. · Scientific Reports · 2015 · 453 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +12

Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes

Zia ur Rehman, W.H. Shah · Food Chemistry · 2004 · 327 citations

Agriculture, Food Science, Nutritional Sciences +14

Safety of aluminium from dietary intake ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC)

EFSA Journal · 2008 · 297 citations · Full text

Agriculture, Food Science, Nutrition +17

The effect of asparaginase on acrylamide formation in French fries

Franco Pedreschi, K. Kaack, Kit Granby · Food Chemistry · 2008 · 234 citations · Full text

Agriculture, Biochemistry, Food Science +4