Works matching DE "POTATO chips"

Results: 388

Keeping Track of Your Collection.

Published in:

African Violet Magazine, 2020, v. 73, n. 5, p. 36

By:

Cash-Allison, Amy

Publication type:

Article

Esters of 3-monochloropropane-1,2-diol and glycidol: no formation by deep frying during large-scale production of potato crisps.

Published in:

European Food Research & Technology, 2015, v. 241, n. 5, p. 719, doi. 10.1007/s00217-015-2491-1

By:

Dingel, Anna;
Matissek, Reinhard

Publication type:

Article

A comprehensive review of zebra chip disease in potato and its management through breeding for resistance/tolerance to 'Candidatus Liberibacter solanacearum' and its insect vector.

Published in:

Pest Management Science, 2022, v. 78, n. 9, p. 3731, doi. 10.1002/ps.6913

By:

Prager, Sean M;
Cohen, Abigail;
Cooper, W Rodney;
Novy, Richard;
Rashed, Arash;
Wenninger, Erik J;
Wallis, Christopher

Publication type:

Article

The Effect of Total Suspended Solids on the Electricity Generation in Microbial Fuel Cell Treating Actual Potato Chips Processing Wastewater.

Published in:

Journal of Engineering (17264073), 2020, v. 26, n. 1, p. 55, doi. 10.31026/j.eng.2020.01.06

By:

Ismail, Zainab Ziad;
Radeef, Ahmed Yasir

Publication type:

Article

Biotreatment of Actual Potato Chips Processing Wastewater with Electricity Generation in Microbial Fuel Cell.

Published in:

Journal of Engineering (17264073), 2018, v. 24, n. 12, p. 26, doi. 10.31026/j.eng.2018.12.03

By:

Radeef, Ahmed Yasir;
Ismail, Zainab Ziad

Publication type:

Article

Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips.

Published in:

Plant Foods for Human Nutrition, 2003, v. 58, n. 1, p. 75, doi. 10.1023/A:1024031522588

By:

Zia-Ur Rehman

Publication type:

Article

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 9, p. 247, doi. 10.21608/jfds.2020.118361

By:

Hamarashid, Shokhan H.

Publication type:

Article

Effect of consumption of potato chips scraps on the performance of pigs.

Published in:

Journal of Animal Science, 2000, v. 78, n. 8, p. 2021, doi. 10.2527/2000.7882021x

By:

Rahnema, S.;
Borton, R.

Publication type:

Article

Crumbs.

Published in:: 2023
Publication type:: Letter to the Editor

IMPROVING THE ECOLOGICAL SAFETY OF POTATO CHIPS PRODUCTION BY DEVISING A METHOD FOR WASTEWATER TREATMENT AND RECYCLING.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 112, n. 4/10, p. 6, doi. 10.15587/1729-4061.2021.238732

By:

Hetta, Oksana;
Shestopalov, Oleksіi;
Duhanet, Viktor;
Shubravska, Olena;
Rudkovskyi, Oleksandr;
Paraniak, Nаdiia;
Riazanova-Khytrovska, Nataliia;
Maksimenko, Olena

Publication type:

Article

Reproducible Texture Analysis of Potato Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 309, doi. 10.1111/j.1365-2621.1999.tb15889.x

By:

Segnini, S.;
Dejmek, P.

Publication type:

Article

Modeling the contribution of sugars, ascorbic acid, chlorogenic acid and amino acids...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 1001

By:

Wrolstad, Ronald E.;
Pereira, Cliff

Publication type:

Article

Application of laminated edible films to potato chip packaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 766, doi. 10.1111/j.1365-2621.1996.tb12200.x

By:

Park, J.W.;
Testin, R.F.

Publication type:

Article

Potato chips fried in canola and/or cottonseed oil maintain high quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 5, p. 1079, doi. 10.1111/j.1365-2621.1993.tb06118.x

By:

Melton, S.L.;
Trigiano, M.K.

Publication type:

Article

Breadfruit Chips: Preparation, Stability and Acceptability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1608, doi. 10.1111/j.1365-2621.1991.tb08652.x

By:

BATES, R. P.;
GRAHAM, H. D.;
MATTHEWS, R. F.;
CLOS, L. R.

Publication type:

Article

Contribution of Sucrose to Nonenzymatic Browning in Potato Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 281, doi. 10.1111/j.1365-2621.1990.tb06079.x

By:

LESZKOWIAT, M.J.;
BARICHELLO, V.;
YADA, R.Y.;
COFFIN, R.H.;
LOUGHEED, E.C.;
STANLEY, D.W.

Publication type:

Article

Identification and Characterization of Potato Zebra Chip Resistance Among Wild Solanum Species.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.857493

By:

Mora, Victoria;
Ramasamy, Manikandan;
Damaj, Mona B.;
Irigoyen, Sonia;
Ancona, Veronica;
Avila, Carlos A.;
Vales, Maria Isabel;
Ibanez, Freddy;
Mandadi, Kranthi K.

Publication type:

Article

Potato Zebra Chip: An Overview of the Disease, Control Strategies, and Prospects.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.700663

By:

Mora, Victoria;
Ramasamy, Manikandan;
Damaj, Mona B.;
Irigoyen, Sonia;
Ancona, Veronica;
Ibanez, Freddy;
Avila, Carlos A.;
Mandadi, Kranthi K.

Publication type:

Article

Two-Stage Aerobic Treatment of Wastewater: a Case Study from Potato Chips Industry.

Published in:

Polish Journal of Environmental Studies, 2009, v. 18, n. 6, p. 1045

By:

Kupusović, T.;
Milanolo, S.;
Selmanagić, D.

Publication type:

Article

Tocochromanol Content in Commercially Prepared Fried Foods.

Published in:

Czech Journal of Food Sciences, 2018, v. 36, n. 5, p. 392, doi. 10.17221/143/2018-CJFS

By:

SABOLOVÁ, MONIKA;
CZORNYJ, ŠTĚPÁN;
FIŠNAR, JAKUB;
DOLEŽAL, MAREK;
SOSNOVÁ, DOMINIKA;
MATĚJKOVÁ, KATEŘINA;
RÉBLOVÁ, ZUZANA

Publication type:

Article

Trends in acrylamide content in selected potato/sweet potato products on the Canadian market.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2024, v. 41, n. 10, p. 1232, doi. 10.1080/19440049.2024.2379388

By:

Hossain, Zakir;
Zhao, Tony;
Becalski, Adam;
Schneider, Jakob;
Feng, Sherry Yu;
Rawn, Dorothea F. K.

Publication type:

Article

In-house validation of accelerated solvent extraction-gas chromatography-mass spectrometry for the determination of bound 3- and 2-monochloropropanediols (MCPD) and glycidol in food products.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 2, p. 223, doi. 10.1080/19440049.2020.1845400

By:

Shaari, Noor Asma;
Ahmad Tarmizi, Azmil Haizam;
Md Sikin, Adi

Publication type:

Article

Contamination of some foodstuffs marketed in Italy by fatty acid esters of monochloropropanediols and glycidol.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 5, p. 753, doi. 10.1080/19440049.2020.1725146

By:

Di Campi, Eleonora;
Di Pasquale, Mauro;
Coni, Ettore

Publication type:

Article

Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 10, p. 1475, doi. 10.1080/19440049.2019.1637548

By:

Abt, Eileen;
Robin, Lauren Posnick;
McGrath, Sara;
Srinivasan, Jannavi;
DiNovi, Michael;
Adachi, Yoko;
Chirtel, Stuart

Publication type:

Article

In future, potato chips-to-be may not need a warm-up.

Published in:

Agricultural Research, 1997, v. 45, n. 12, p. 21

By:

Hanneman, Robert E.

Publication type:

Article

The Dual Impact of Product Line Length on Consumer Choice.

Published in:

Production & Operations Management, 2021, v. 30, n. 9, p. 3054, doi. 10.1111/poms.13417

By:

Wang, Wei‐Lin;
Vakratsas, Demetrios

Publication type:

Article

Antioxidant efficiency of oregano during frying and storage of potato chips.

Published in:

Journal of the Science of Food & Agriculture, 2003, v. 83, n. 14, p. 1499, doi. 10.1002/jsfa.1567

By:

Dimitra P Houhoula;
Vassiliki Oreopoulou;
Constantina Tzia

Publication type:

Article

Association between shift work in early pregnancy, snacking, and inappropriate weight gain during pregnancy: The Japan Environment and Children's Study.

Published in:

PLoS ONE, 2023, v. 18, n. 10, p. 1, doi. 10.1371/journal.pone.0291579

By:

Funaki-Ishizu, Satomi;
Masumoto, Toshio;
Amano, Hiroki;
Otani, Shinji;
Kurozawa, Youichi

Publication type:

Article

Consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes.

Published in:

Journal of Food & Nutrition Research, 2023, v. 62, n. 2, p. 149

By:

BORGO, MARÍA AGUSTINA;
ABALOS, ROSA ANA;
AVILES, MARÍA VICTORIA;
NAEF, ELISA FERNANDA;
LOUND, LILIANA HAYDEE;
GÓMEZ, MARÍA BEATRIZ

Publication type:

Article

Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market.

Published in:

Journal of the Serbian Chemical Society, 2018, v. 83, n. 6, p. 685, doi. 10.2298/JSC180207039T

By:

TIMIĆ, JASMINA B.;
ĐURIČIĆ, IVANA D.;
RISTIĆ-MEDIĆ, DANIJELA K.;
ŠOBAJIĆ, SLAĐANA S.

Publication type:

Article

Ezekiel in Walmart.

Published in:

Dialogue: A Journal of Mormon Thought, 2025, v. 58, n. 1, p. 143, doi. 10.5406/15549399.58.1.07

By:

Burgess, Truman

Publication type:

Article

What Things are Making us Gain Weight?

Published in:: OB/GYN Clinical Alert, 2011, p. 18
Publication type:: Article

Untitled.

Published in:: 2009
Publication type:: Proceeding

Untitled.

Published in:: Diagram, 2008, v. 8, n. 6, p. 25
Publication type:: Article

Determination of selected metal concentrations in potatoes with different brands of potato chips in Quetta.

Published in:

South African Journal of Chemistry, 2024, v. 78, p. 158, doi. 10.17159/0379-4350/2024/v78a21

By:

Khan, Rishteena Wasay;
Kakar, Attiq Ur Rehman;
Khan, Naqeebullah;
Hakeem, Abdul;
Ullah, Sami

Publication type:

Article

Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips.

Published in:

Molecules, 2023, v. 28, n. 16, p. 6047, doi. 10.3390/molecules28166047

By:

Bravo, Catalina;
Peña, Fabiola;
Nahuelcura, Javiera;
Vidal, Catalina;
González, Felipe;
Jiménez-Aspee, Felipe;
Bustamante, Luis;
Contreras, Boris;
Ruiz, Antonieta

Publication type:

Article

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips.

Published in:

Molecules, 2022, v. 27, n. 21, p. 7516, doi. 10.3390/molecules27217516

By:

Mohdaly, Adel Abdelrazek Abdelazim;
Roby, Mohamed H. H.;
Sultan, Seham Ahmed Rabea;
Groß, Eberhard;
Smetanska, Iryna

Publication type:

Article

Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution.

Published in:

Molecules, 2022, v. 27, n. 19, p. 6670, doi. 10.3390/molecules27196670

By:

Jiao, Linshu;
Chi, Huibing;
Xia, Bingjie;
Lu, Zhaoxin;
Bie, Xiaomei;
Zhao, Haizhen;
Lu, Fengxia;
Chen, Meirong

Publication type:

Article

Fullerene (C<sub>24</sub>) as a Potential Sensor for the Detection of Acrylamide: A DFT Study.

Published in:

International Journal of New Chemistry, 2024, v. 11, n. 2, p. 82, doi. 10.22034/ijnc.2023.709090

By:

Tayebi-Moghaddam, Samaneh;
Aliakbari, Mana;
Tayeboun, Kiana

Publication type:

Article

Residues of Maleic Hydrazide and Chlorpropham in Potato Chips.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1997, v. 58, n. 5, p. 764, doi. 10.1007/s001289900399

By:

Nagami, H.

Publication type:

Article

Development of An Extruded Potato Snack Using Recycled Materials.

Published in:

KnE Life Sciences, 2020, v. 2020, p. 359, doi. 10.18502/kls.v5i1.6087

By:

Aksenova, Olga;
Kulikova, Marina

Publication type:

Article

Structure and Texture Properties of Fried Potato Products.

Published in:

Food Reviews International, 2006, v. 22, n. 2, p. 173, doi. 10.1080/87559120600574584

By:

Miranda, MisaelL.;
Aguilera, JoséM.

Publication type:

Article

Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 222, doi. 10.12944/CRNFSJ.6.1.25

By:

DANGE, V. U.;
SAKHALE, B. K.;
GIRI, N. A.

Publication type:

Article

Oral Gratification Out of Control.

Published in:

Journal of the California Dental Association, 2002, v. 30, n. 11, p. 869

By:

Horseman, Robert E.

Publication type:

Article

Design and Testing of Accurate Dicing Control System for Fruits and Vegetables.

Published in:

Actuators, 2022, v. 11, n. 9, p. 252, doi. 10.3390/act11090252

By:

Mei, Song;
Pei, Fengque;
Song, Zhiyu;
Tong, Yifei

Publication type:

Article

Soft Hybrid Suction Cup Capable of Sticking to Various Objects and Environments.

Published in:

Actuators, 2021, v. 10, n. 3, p. 50, doi. 10.3390/act10030050

By:

Tsukagoshi, Hideyuki;
Osada, Yuichi;
Bone, Gary M.

Publication type:

Article

인천지역 고등학생의 나트륨 섭취 관련 식행동 및 영양지식 평가.

Published in:

Journal of the Korean Society of Food Culture, 2019, v. 34, n. 3, p. 316, doi. 10.7318/KJFC/2019.34.3.316

By:

김지혜;
김명희;
최미경;
김미현

Publication type:

Article

THE USE OF STABILIZED FRYING FAT IN THE PRODUCTION OF POTATO CHIPS.

Published in:

Food & Environment Safety, 2016, v. 15, n. 3, p. 249

By:

KOVALENKO, Olena;
KOVBASA, Vladimir;
RADZIEVSKA, Irina

Publication type:

Article

Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-92095-1

By:

Kiani, Amir;
Nami, Yousef;
Hedayati, Shahab;
Jaymand, Mehdi;
Samadian, Hadi;
Haghshenas, Babak

Publication type:

Article

The quality of cooking oil used in informal food processing in Malawi: a preliminary study.

Published in:

International Journal of Consumer Studies, 2006, v. 30, n. 6, p. 527, doi. 10.1111/j.1470-6431.2006.00513.x

By:

Phiri, Gabriella;
Mumba, Peter;
Mangwera, Agnes

Publication type:

Article