In this study, digital colour images of fried potato chips and french fries were analyzed to estimate acrylamide levels based on the correlation with analyses using liquid chromatography-mass spectrometry. In fried potato images, bright yellow (Region 1), yellowish brown (Region 2) and darker brown (Region 3) regions were clearly visible, having different kinds of image pixels with characterist...

Ms. Jacquelyn L. Fried is Associate Professor and Director of the Dental Hygiene Program in the Department of Health Promotion and Policy at the University of Maryland Dental School. She received a Bachelor of Arts degree in political science and a Certificate in Dental Hygiene from the Ohio State University. She also holds a Master of Science in Dental Hygiene from Old Dominion University. She...

Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil extracted from the culti...

BACKGROUND There is little certainty as to the prevalence of frailty in Canadians in younger adulthood. This study examines and compares the prevalence of frailty in Canadians 18-79 years old using the Accumulation of Deficits and Fried models of frailty. METHODS The Canadian Health Measures Study data were used to estimate the prevalence of frailty in adults 18-79 years old. A 23-item Frailt...

the effects of different cooking methods (deep fat frying, boiling and steaming) on lipid content and fatty acid composition of grass carp ( ctenopharyngodon idella ) fillets during chill storage were investigated. fillet samples were cooked and then stored at + 4°c for 4 days. the control and the cooked fillet samples were analyzed for their chemical characteristics. twelve fatty acids were id...