In this paper I review the production of frozen vegetables and fruits from a chain perspective.
I argue that the final quality of the frozen product still can be improved via (a) optimization of …

The increase in obesity and fat‐related diseases pose a major health issue especially in
developed countries. Over the past years, consumer demand for low‐fat potato chips and …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …

A central composite design was used to study the effect of blanching time and temperature
on the extraction of reducing sugars from potato strips and slices. After frying, the impact of …

The response surface methodology was applied to investigate the way in which variables,
such as time of treatment, sodium or calcium chloride concentrations and lactic acid …

Frying is one of the oldest unit operations and is used not only in industry but also at home.
The most commonly fried vegetable is potato, for important commercial products such as …

The purpose of the present study was to determine the effects of the frying medium and
temperatures on fat content and texture of French fries. The material taken for the study …

Since the first industrial installation of a pulsed electric field (PEF) system in 2010, it has
become a standard in the French fry processing industry. The electroporation of the potato …

The basics through practical application—all in one book! Potatoes are a crucial food crop
around the world, grown in nearly 150 countries. The Handbook of Potato Production …

Various formulations are used in horticultural potting media, with sphagnum peat moss,
vermiculite and perlite currently among the most common components. We are examining a …