French Fry ‘Whys’

Potatoes suitable for frozen french fries are harvested in the fall and then apportioned for the rest of the year by processors. This involves storage in either fresh or frozen form. Participants in both the fresh and french fry market consider the level of frozen french fry stocks to be an important determinant of activity in these markets and therefore use stock information to form price expectations [Phillips et al., 16–18]. The ability to forecast the future level of stocks with some accuracy would undoubtedly be an additional aid in developing market strategies. This paper provides one means of forecasting frozen french fry stocks.

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A multi-site cutting device implements efficiently the divide-and-conquer strategy in tumor sampling

F1000Research ◽

10.12688/f1000research.9091.1 ◽

2016 ◽

Vol 5 ◽

pp. 1587 ◽

Cited By ~ 2

Author(s):

Jose I. Lopez ◽

Jesus M. Cortes

Keyword(s):

Synthetic Data ◽

Daily Practice ◽

Divide And Conquer ◽

Intratumor Heterogeneity ◽

Pathology Laboratory ◽

Simple Method ◽

French Fry ◽

Histological Processing ◽

Tumor Sampling ◽

Selection Of

We recently showed that in order to detect intra-tumor heterogeneity a Divide-and-Conquer (DAC) strategy of tumor sampling outperforms current routine protocols. This paper is a continuation of this work, but here we focus on DAC implementation in the Pathology Laboratory. In particular, we describe a new simple method that makes use of a cutting grid device and is applied to clear cell renal cell carcinomas for DAC implementation. This method assures a thorough sampling of large surgical specimens, facilitates the demonstration of intratumor heterogeneity, and saves time to pathologists in the daily practice. The method involves the following steps: 1. Thin slicing of the tumor (by hand or machine), 2. Application of a cutting grid to the slices (e.g., a French fry cutter), resulting in multiple tissue cubes with fixed position within the slice, 3. Selection of tissue cubes for analysis, and finally, 4. Inclusion of selected cubes into a cassette for histological processing (with about eight tissue fragments within each cassette). Thus, using our approach in a 10 cm in-diameter-tumor we generate 80 tumor tissue fragments placed in 10 cassettes and, notably, in a tenth of time. Eighty samples obtained across all the regions of the tumor will assure a much higher performance in detecting intratumor heterogeneity, as proved recently with synthetic data.

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The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

SDRP Journal of Food Science & Technology ◽

10.25177/jfst.6.2.ra.10747 ◽

2021 ◽

Vol 6 (2) ◽

pp. 345-355

Author(s):

Sastry S. Jayanty ◽

◽

Esam Emragi ◽

David G. Holm

Keyword(s):

Weight Loss ◽

Wound Healing ◽

Reducing Sugars ◽

Reduction Method ◽

French Fries ◽

Total Phenolic ◽

French Fry ◽

Russet Norkotah ◽

Fry Color ◽

Reduction Methods

The effect of three field heat reduction methods, including temperature lowering stepwise (TLS), temperature lowering gradually (TLG), and temperature lowering immediately (TLI), after harvesting on the quality of Russet Norkotah 3 and red skin numbered line CO 07102-1R potatoes were investigated. The tubers were analyzed at harvest (0 time), when they reached 3 °C, and after 6 months of storage at 3 °C for physiological weight loss, firmness, wound healing, total phenolics content, reducing sugars, and color of french fries. The results indicated that weight and firmness losses were lower under the TLS reduction method after 6 months of storage than TLG and TLI methods. The weight loss in TLS is 12%, TLG 14% and TLI 17% in CO 07102-1R whereas Russet Norkotah TLS is 4%, TLG 6%, and TLI 8% respectively. Wound healing was more effective using the TLS reduction method, especially in Russet Norkotah 3. French fry color was lighter at harvest (USDA grade 0), while there were no differences in the color of French fries prepared from tubers stored under the TLS and TLG methods (both had USDA grade 2). French fries were darker for tubers from the TLI method (USDA grade 4). The total phenolic content and reducing sugars were significantly increased in the TLI field heat reduction method. Keywords: Potato, Storage management, Wound healing, Weight loss, French fry

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Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

Foods ◽

10.3390/foods9060799 ◽

2020 ◽

Vol 9 (6) ◽

pp. 799 ◽

Cited By ~ 1

Author(s):

Marta Mesias ◽

Cristina Delgado-Andrade ◽

Francisco J. Morales

Keyword(s):

Mitigation Strategies ◽

French Fries ◽

Maximum Temperature ◽

Replacement Rate ◽

Frying Temperature ◽

French Fry ◽

Acrylamide Formation ◽

Golden Color ◽

Domestic Setting ◽

Definition Of

A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting.

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Response of potatoes to reduced tillage and different nitrogen fertility levels

Canadian Journal of Plant Science ◽

10.4141/cjps07011 ◽

2007 ◽

Vol 87 (4) ◽

pp. 985-988 ◽

Cited By ~ 5

Author(s):

Jerry A Ivany ◽

Walter Arsenault ◽

Delmar Holmstrom

Keyword(s):

Total Yield ◽

Potato Production ◽

Conventional Tillage ◽

Weed Species ◽

Planting Dates ◽

French Fry ◽

Nitrogen Fertility ◽

Plant Emergence ◽

Nitrogen Rates ◽

Variable Weather

Conventional tillage in potato production can reduce organic matter levels and cause soil loss. This study compared effects of conventional tillage and zone tillage on plant emergence, weed control, and yield parameters of Russet Burbank potato at nitrogen rates of 0, 50, 100 and 150 kg ha-1. Inconsistent plant emergence across years was likely due to variable weather and planting dates rather than tillage treatment. There were no significant differences between conventional and zone tillage on weed species, weed numbers, weed biomass, or tuber French fry colour. Marketable tuber numbers and total yield were reduced by zone tillage. Nitrogen rate had no effect on any of the variables with the exception that 150 kg ha-1 nitrogen reduced tuber specific gravity compared to the lower rates. Key words: Potato, zone tillage, conventional tillage, nitrogen fertility, tuber number, tuber yield

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Computer control of blancher for french fry color

American Potato Journal ◽

10.1007/bf02852125 ◽

1992 ◽

Vol 69 (9) ◽

pp. 525-536 ◽

Cited By ~ 2

Author(s):

P. M. Tomasula ◽

M. F. Kozempel ◽

M. J. Kurantz ◽

J. C. Craig

Keyword(s):

Computer Control ◽

French Fry ◽

Fry Color

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Rethinking Obesity Counseling: Having the French Fry Discussion

Journal of Obesity ◽

10.1155/2014/525021 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Jonathan Bonnet ◽

Aaron George ◽

Pippa Evans ◽

Mina Silberberg ◽

Diana Dolinsky

Keyword(s):

Family Medicine ◽

Fast Food ◽

Primary Care Providers ◽

Perceived Barriers ◽

Care Providers ◽

Fast Foods ◽

French Fry ◽

Targeted Interventions ◽

Well Child Visit ◽

Child Visit

Childhood obesity is a complex problem that warrants early intervention. General recommendations for obesity prevention and nutrition counseling exist. However, these are notably imprecise with regard to early and targeted interventions to prevent and treat obesity in pediatric populations. This study examines family medicine primary care providers’ (PCPs) perceived barriers for preventing and treating pediatric obesity and their related practice behavior during well-child visits.Methods.A written survey addressing perceived barriers and current practices addressing obesity at well-child visits were administered to PCPs at eleven family medicine clinics in the Duke University Health System.Results.The most common perceived barriers identified by PCPs to prevention or treatment of obesity in children were families not getting enough exercise (93%) and families too often having fast food meals (86%). Most PCPs do not discuss fast foods at or prior to the twelve-month well-child visit. The two-year visit is the first well-child visit at which a majority of PCPs (68%) discuss fast food.Conclusion.No clear consensus exists as to when PCPs should discuss fast food in early well-child checks. Previous research has shown a profound shift in children’s dietary habits toward fast foods, such as French fries, that occurs between the one- and two-year well-child checks. Consideration should be given to having a “French Fry Discussion” at every twelve-month well-child care visit.

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Effect of Fertility Levels and Varieties on Tuber Yield and Processing Quality of French Fry Grade Potato

Journal of Krishi Vigyan ◽

10.5958/2349-4433.2016.00007.6 ◽

2016 ◽

Vol 4 (2) ◽

pp. 28 ◽

Cited By ~ 1

Author(s):

K S Sandhu ◽

M S Shahi ◽

R K Sharma ◽

Gurbax Singh

Keyword(s):

Tuber Yield ◽

Processing Quality ◽

French Fry

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