Search for dissertations about: "French fries"

Found 3 swedish dissertations containing the words French fries.

  2. 1. Texture and color of potato products

    Author : Sandra Segnini; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; potato processing; sensory evaluations; L*a*b*; French fries; potato chips; Texture; color; Food and drink technology; Livsmedelsteknik;

    Abstract : Texture and color are the most important parameters in the definition of the quality of potato products, but usually their subjective measurements do not give any reproducible results due to the complicating factors related to human perception. In order to understand the factors that can affect the texture and the color of the potato products during processing, instrumental techniques have been developed for quantifying those parameters. READ MORE

  4. 2. Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content

    Author : Margareta Leeman; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; amylopectin; starch; glycaemic index; resistant starch; Nutrition; vinegar; satiety; amylose; Solanum tuberosum; potato;

    Abstract : Despite decreased consumption potatoes still constitute an important staple in the Swedish diet. An objection to potatoes and potato products from a nutritional point of view is the ease by which the starch is digested and absorbed in the gastrointestinal tract. READ MORE

  5. 3. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

    Author : Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Abstract : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). READ MORE