L'application de la notion d'entreprise entre le Code de commerce français et le Code civil du Québec

"Mémoire présenté à la faculté des études supérieures en vue de l'obtention du grade de maîtrise en droit des affaires LLM"

A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multi-stage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets where they are finish fried. The initial blanching, treatment in glucose solution and par-frying steps are crucial since they determine the levels of precursors present at the beginning of the finish frying process. In order to minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat and color were monitored at time intervals during the frying of potato strips which had been dipped in varying concentrations of glucose and fructose during a typical pretreatment. A mathematical model of the finish-frying was developed based on the fundamental chemical reaction pathways, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide, and accurately predicted the acrylamide content of the final fries.

Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

A new and accurate history of South-America : containing a particular account of some accidents leading to the discovery of the New World, of the discovery made by Columbus, and other adventures ... : with a full description of the spanish provinces of Chili, Paraguay, and Terra Firma : of Guiana, particularly of Surinam ..., and of Cayenne belonging to the french : of Brazil, subject to the Crown of Portugal : of that part of Paraguay possessed by the Jesuits, where they have established a new monarchy ... : including the geographical, natural, political, and commercial history of every province, with the religion, manners, and customs of the inhabitants : with Dissertations on the british, spanish, portuguese, french, dutch, and indian settlements /

Sabin,

Procedures and forms for filings in the office of the Secretary of State under Article 9 of the Uniform commercial code.

Mode of access: Internet.

Code of Commercial nomenclature.

Also issued under Spanish and Portuguese titles.

Documents of title under the Uniform commercial code, March, 1958

Mode of access: Internet.

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.

Ottoman commercial code : with appendix thereto, the Protests law, 1886, the Bankruptcy rules, 1894, and with notes, etc.) /

Includes bibliographical references (p. xvii) and index.

A catalogue of French economic documents from the sixteenth, seventeenth and eighteenth centuries.

contains 1471 pieces." - Pref.

Uniform Commercial Code.

Mode of access: Internet.

Bank deposits and collections (under the Uniform commercial code, October 1955)

Bibliographical footnotes