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Asmaa Al-Asmar, Daniele Naviglio, Concetta Valeria L. Giosafatto and Loredana Mariniello
French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase ...
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Vojtech Ilko, Dominika Sosnová, Petra Hru?ová, Jakub Fi?nar, ?tepán Czornyj, Marek Dole?al, Kristina Nakonechna and Zuzana Réblová
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes an...
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Sanghee Lee and Hyun Jung Kim
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest m...
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Jaroslaw Kurek, Gniewko Niedbala, Tomasz Wojciechowski, Bartosz Swiderski, Izabella Antoniuk, Magdalena Piekutowska, Michal Kruk and Krzysztof Bobran
This research delves into the application of machine learning methods for predicting the yield of potato varieties used for French fries in Poland. By integrating a comprehensive dataset comprising agronomical, climatic, soil, and satellite-based vegetat...
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