The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries

BACKGROUND: Since the discovery in 2002 of acrylamide in a wide range of foods, there has been much work done to explore mechanisms of formation and to reduce acrylamide in commercial products. This study aimed to investigate simple measures which could be used to reduce acrylamide formation in home-cooked French fries, using potatoes from three cultivars stored under controlled conditions and sampled at three time points. RESULTS: The reducing sugar content for all three cultivars increased during storage, which led to increased acrylamide levels in the French fries. Washing and soaking (30 min or 2 h) raw French fries before cooking led to reductions in acrylamide of up to 23, 38 and 48% respectively. Pre-treated fries were lighter in colour after cooking than the corresponding controls. CONCLUSION: Pre-treatments such as soaking or washing raw French fries in water reduce acrylamide and colour formation in the final product when cooking is stopped at a texture-determined endpoint. (c) 2008 Society of Chemical Industry.

Requirements analysis for an e-government system to support multi-organisational collaborative groups

We present a conceptual architecture for a Group Support System (GSS) to facilitate Multi-Organisational Collaborative Groups (MOCGs) initiated by local government and including external organisations of various types. Multi-Organisational Collaborative Groups (MOCGs) consist of individuals from several organisations which have agreed to work together to solve a problem. The expectation is that more can be achieved working in harmony than separately. Work is done interdependently, rather than independently in diverse directions. Local government, faced with solving complex social problems, deploy MOCGs to enable solutions across organisational, functional, professional and juridical boundaries, by involving statutory, voluntary, community, not-for-profit and private organisations. This is not a silver bullet as it introduces new pressures. Each member organisation has its own goals, operating context and particular approaches, which can be expressed as their norms and business processes. Organisations working together must find ways of eliminating differences or mitigating their impact in order to reduce the risks of collaborative inertia and conflict. A GSS is an electronic collaboration system that facilitates group working and can offer assistance to MOCGs. Since many existing GSSs have been primarily developed for single organisation collaborative groups, even though there are some common issues, there are some difficulties peculiar to MOCGs, and others that they experience to a greater extent: a diversity of primary organisational goals among members; different funding models and other pressures; more significant differences in other information systems both technologically and in their use than single organisations; greater variation in acceptable approaches to solve problems. In this paper, we analyse the requirements of MOCGs led by local government agencies, leading to a conceptual architecture for an e-government GSS that captures the relationships between 'goal', 'context', 'norm', and 'business process'. Our models capture the dynamics of the circumstances surrounding each individual representing an organisation in a MOCG along with the dynamics of the MOCG itself as a separate community.

Articulation of stakeholders requirements for complex e-government systems development

Requirements analysis focuses on stakeholders concerns and their influence towards e-government systems. Some characteristics of stakeholders concerns clearly show the complexity and conflicts. This imposes a number of questions in the requirements analysis, such as how are they relevant to stakeholders? What are their needs? How conflicts among the different stakeholders can be resolved? And what coherent requirements can be methodologically produced? This paper describes the problem articulation method in organizational semiotics which can be used to conduct such complex requirements analysis. The outcomes of the analysis enable e-government systems development and management to meet userspsila needs. A case study of Yantai Citizen Card is chosen to illustrate a process of analysing stakeholders in the lifecycle of requirements analysis.

Proposing a hybrid-intelligent framework to secure e-government web applications

One of the essential needs to implement a successful e-Government web application is security. Web application firewalls (WAF) are the most important tool to secure web applications against the increasing number of web application attacks nowadays. WAFs work in different modes depending on the web traffic filtering approach used, such as positive security mode, negative security mode, session-based mode, or mixed modes. The proposed WAF, which is called (HiWAF), is a web application firewall that works in three modes: positive, negative and session based security modes. The new approach that distinguishes this WAF among other WAFs is that it utilizes the concepts of Artificial Intelligence (AI) instead of regular expressions or other traditional pattern matching techniques as its filtering engine. Both artificial neural networks and fuzzy logic concepts will be used to implement a hybrid intelligent web application firewall that works in three security modes.

Aroma compounds in French fries from three potato varieties

Sugars and free amino acids were measured in three potato varieties widely available in the United Kingdom. French fries were cooked for 6, 9 and 12 min at 180°C, and the effects of cooking time and variety on volatile composition were examined. Maillard reaction-derived aroma compounds increased as cooking time increased. Varieties Desiree and Maris Piper were relatively high in sugars and aroma compounds derived from sugars, e.g. 5-methylfurfural and dihydro-2-methyl- 3[2H]-furanone, whereas variety King Edward was relatively high in free amino acids and their associated aroma compounds, such as pyrazines and Strecker aldehydes.