Works matching DE "POTATO chips"
Results: 378
Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips.
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- Foods, 2025, v. 14, n. 4, p. 577, doi. 10.3390/foods14040577
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- Article
The Teleporting of 'Confidential' Information from One Anti-Dumping Investigation to Another in South African Law.
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- African Journal of International & Comparative Law, 2025, v. 33, n. 1, p. 102, doi. 10.3366/ajicl.2025.0514
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- Article
Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 7, p. 1232, doi. 10.1271/bbb.69.1232
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- Article
Rücktitelbild: Synthesis, Structures and Properties of Trioxa[9]circulene and Diepoxycyclononatrinaphthalene (Angew. Chem. 23/2024).
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- Angewandte Chemie, 2024, v. 136, n. 23, p. 1, doi. 10.1002/ange.202407861
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- Article
Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 108, p. 95, doi. 10.1016/j.fbp.2018.02.001
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- Article
Single step purification of asparaginase from endophytic bacteria Pseudomonas oryzihabitans exhibiting high potential to reduce acrylamide in processed potato chips.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 222, doi. 10.1016/j.fbp.2016.05.010
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- Article
THE INFLUENCE OF CUTTING THICKNESS, SHAPE AND MOISTURE CONTENT ON OIL ABSORPTION DURING POTATO FRYING.
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- Journal of Agricultural Sciences, Belgrade, 2021, v. 66, n. 1, p. 67, doi. 10.2298/JAS2101067P
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- Article
Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips.
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- Plant Foods for Human Nutrition, 2003, v. 58, n. 1, p. 75, doi. 10.1023/A:1024031522588
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- Article
Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 222, doi. 10.12944/CRNFSJ.6.1.25
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- Article
Effect of consumption of potato chips scraps on the performance of pigs.
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- Journal of Animal Science, 2000, v. 78, n. 8, p. 2021, doi. 10.2527/2000.7882021x
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- Article
ESTIMATE OF DIETARY EXPOSURE TO SULFITES IN CHILD POPULATION FROM BENI MELLAL REGION (MOROCCO).
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- AgroLife Scientific Journal, 2024, v. 13, n. 2, p. 100
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- Article
Tasty words: Using frame semantics to enhance consumer liking of potato chips and apples.
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- International Journal of Applied Linguistics, 2021, v. 31, n. 1, p. 79, doi. 10.1111/ijal.12323
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- Article
Fried potatoes and human cancer.
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- International Journal of Cancer, 2003, v. 105, n. 4, p. 558, doi. 10.1002/ijc.11118
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- Article
COATING MATERIALS AS A POTENTIAL PRE-TREATMENTS FOR REDUCING OIL UPTAKE OF FRIED POTATO CHIPS.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 4, p. 96, doi. 10.34302/2019.11.4.8
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- Article
EFFECTIVENESS OF VACCUM IMPREGNATION TREATMENT AND VACCUM FRYING ON STRUCTURAL, NUTRITIONAL AND SENSORY PROPERTIES OF CALCIUM FORTIFIED POTATO CHIPS.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 17, doi. 10.34302/crpjfst/2019.11.2.2
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- Article
Improving the Performance of Potato Chips Using Turmeric.
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- Indian Journal of Public Health Research & Development, 2019, v. 10, n. 12, p. 1446, doi. 10.37506/v10/i12/2019/ijphrd/192412
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- Article
Conditioning of sweet potato roots at low temperature, carbohydrate metabolism and chips quality.
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- Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2022, v. 17, n. 2, p. 1, doi. 10.5039/agraria.v17i2a1493
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- Article
The Frying Stability of Oleogel Made from Rice Bran Wax and Sunflower Oil During Intermittent Frying of Potato Chips.
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- Journal of Oleo Science, 2023, v. 72, n. 11, p. 997, doi. 10.5650/jos.ess22408
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- Article
Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation.
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- Journal of Oleo Science, 2023, v. 72, n. 5, p. 533, doi. 10.5650/jos.ess22361
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- Article
Preparation of a Regioselective Quercetin-3-palmitate and Its Using for Boosting Cooking Oil Stability.
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- Journal of Oleo Science, 2023, v. 72, n. 2, p. 139, doi. 10.5650/jos.ess22162
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- Article
Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
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- Journal of Oleo Science, 2020, v. 69, n. 10, p. 1219, doi. 10.5650/jos.ess20149
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- Article
Science Update.
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- Agricultural Research, 2004, v. 52, n. 9, p. 23
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- Article
In future, potato chips-to-be may not need a warm-up.
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- Agricultural Research, 1997, v. 45, n. 12, p. 21
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- Article
THE EDITOR'S PAGE.
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- Western States Jewish History, 1985, v. 17, n. 3, p. 287
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- Article
휴면기간이 짧고 숙기가 빠른 2기작 감자 신품종 ‘새봉’.
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- Korean Journal of Breeding Science, 2021, v. 53, n. 4, p. 526, doi. 10.9787/KJBS.2021.53.4.526
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- Article
A New Double Cropping Potato Cultivar 'Goun' for Potato Chip Processing with Short Dormancy.
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- Korean Journal of Breeding Science, 2013, v. 45, n. 3, p. 262, doi. 10.9787/KJBS.2013.45.3.262
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- Article
Mr. Crum’s Potato Predicament.
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- 2018
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- Publication type:
- Book Review
Composition of Common Junk Food Items and Their Contribution to the Dietary Requirement of Children and Adolescents.
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- Indian Pediatrics, 2023, v. 60, n. 3, p. 221, doi. 10.1007/s13312-023-2839-1
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- Article
Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying.
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- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 517, doi. 10.1515/ijfe-2020-0278
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- Article
Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method.
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- International Journal of Food Engineering, 2020, v. 16, n. 12, p. 1, doi. 10.1515/ijfe-2020-0135
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- Article
KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS.
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- Journal of Food Process Engineering, 2005, v. 28, n. 5, p. 478, doi. 10.1111/j.1745-4530.2005.034.x
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- Article
Functionality of Coatings with Salep and Basil Seed Gum for Deep Fried Potato Strips.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 2, p. 243, doi. 10.1007/s11746-015-2762-9
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- Article
Fortification of Potato Chips with Natural Plant Extracts to Enhance their Sensory Properties and Storage Stability.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 8, p. 1419, doi. 10.1007/s11746-012-2037-7
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- Article
Rapid Oil Extraction from Potato Chips.
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- 2010
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- Letter
Chemical and Sensory Characteristics of Products Fried in High-Oleic, Low-Linolenic Rapeseed Oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 8, p. 799, doi. 10.1007/s11746-009-1410-7
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- Publication type:
- Article
Effect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition.
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- Journal of the American Oil Chemists' Society (JAOCS), 2007, v. 84, n. 11, p. 6, doi. 10.1007/s11746-007-1138-1
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- Publication type:
- Article
Addition of Ferulic Acid, Ethyl Ferulate, and Feruloylated Monoacyl- and Diacylglycerols to Salad Oils and Frying Oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2005, v. 82, n. 9, p. 647, doi. 10.1007/s11746-005-1123-0
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- Publication type:
- Article
The effect of spicy gustatory sensations on variety-seeking.
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- Psychology & Marketing, 2017, v. 34, n. 8, p. 786, doi. 10.1002/mar.21022
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- Article
Fortifying compounds reduce starch hydrolysis of potato chips during gastro‐small intestinal digestion in vitro.
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- Starch / Staerke, 2021, v. 73, n. 9/10, p. 1, doi. 10.1002/star.202000196
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- Publication type:
- Article
George Crum and the Saratoga Chip.
- Published in:
- 2006
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- Publication type:
- Book Review
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
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- Publication type:
- Article
香芹酮结合吨袋内循环施药模式对马铃薯 贮藏效果及油炸薯片色泽的影响.
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- Journal of Henan Agricultural Sciences, 2022, v. 51, n. 6, p. 164, doi. 10.15933/j.cnki.1004⁃3268.2022.06.018
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- Article
Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties.
- Published in:
- Drying Technology, 2019, v. 37, n. 11, p. 1329, doi. 10.1080/07373937.2018.1500482
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- Article
Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying.
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- Drying Technology, 2018, v. 36, n. 3, p. 294, doi. 10.1080/07373937.2017.1326500
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- Article
Effect of low temperature on the microwave-assisted vacuum frying of potato chips.
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- Drying Technology, 2016, v. 34, n. 2, p. 227, doi. 10.1080/07373937.2015.1040027
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- Publication type:
- Article
Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips.
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- Drying Technology, 2014, v. 32, n. 15, p. 1812, doi. 10.1080/07373937.2014.947428
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- Article
Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips.
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- Drying Technology, 2013, v. 31, n. 1, p. 24, doi. 10.1080/07373937.2012.711792
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- Article
Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips.
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- Drying Technology, 2010, v. 28, n. 6, p. 798, doi. 10.1080/07373937.2010.482700
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- Article
Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips.
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- Drying Technology, 2007, v. 25, n. 12, p. 2021, doi. 10.1080/07373930701728703
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- Publication type:
- Article
Optimization of Vacuum Microwave Predrying and Vacuum Frying Conditions to Produce Fried Potato Chips.
- Published in:
- Drying Technology, 2007, v. 25, n. 12, p. 2027, doi. 10.1080/07373930701728638
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- Publication type:
- Article