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Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 3943, doi. 10.3390/app11093943
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- Article
The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 1104, doi. 10.3390/app11031104
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- Article
NOWE MOŻLIWOŚCI SUROWCOWE I TECHNOLOGICZNE W PRODUKCJI "SMAKOWYCH" PRZEKĄSEK ZIEMNIACZANYCH.
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- Ziemniak Polski, 2023, n. 2, p. 51
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- Article
Effect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoes.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2335, doi. 10.1111/ijfs.14374
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- Article
Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 92, doi. 10.1111/ijfs.13909
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- Article
Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 3, p. 719, doi. 10.1111/ijfs.13647
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- Article
The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 8, p. 1737, doi. 10.1111/ijfs.12840
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- Article
ŻYWNOŚĆ FERMENTOWANA - ZNACZENIE DLA ZDROWIA CZŁOWIEKA.
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- Acta Scientiarum Polonorum: Biotechnologia, 2017, v. 16, n. 1-4, p. 101, doi. 10.30825/5.biot.11.2017.16.1.4.101
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- Article
JAKOŚĆ SUSZY I CHRUPEK Z ZIEMNIAKÓW ODMIAN O FIOLETOWEJ I CZERWONEJ BARWIE MIĄŻSZU.
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- Zywnosc, 2018, v. 25, n. 4, p. 56, doi. 10.15193/zntj/2018/117/259
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- Article
Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.
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- Foods, 2024, v. 13, n. 11, p. 1712, doi. 10.3390/foods13111712
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- Article
The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes.
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- European Food Research & Technology, 2014, v. 238, n. 6, p. 895, doi. 10.1007/s00217-014-2163-6
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- Article
Effects of potato strip size and pre-drying method on french fries quality.
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- European Food Research & Technology, 2008, v. 227, n. 3, p. 757, doi. 10.1007/s00217-007-0784-8
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- Article
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.
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- Antioxidants, 2023, v. 12, n. 2, p. 311, doi. 10.3390/antiox12020311
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- Article
Study of Antioxidant Activity of Some Medicinal Plants Having High Content of Caffeic Acid Derivatives.
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- Antioxidants, 2020, v. 9, n. 5, p. 412, doi. 10.3390/antiox9050412
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- Article