Works about POTATO chips

Results: 393

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 4, p. 431, doi. 10.1002/aocs.12777

By:

Tajer, Abdolhadi;
Ozdemir, Salih

Publication type:

Article

Functionality of Coatings with Salep and Basil Seed Gum for Deep Fried Potato Strips.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 2, p. 243, doi. 10.1007/s11746-015-2762-9

By:

Karimi, Nazgol;
Kenari, Reza Esmaeilzadeh

Publication type:

Article

Fortification of Potato Chips with Natural Plant Extracts to Enhance their Sensory Properties and Storage Stability.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 8, p. 1419, doi. 10.1007/s11746-012-2037-7

By:

Rababah, Taha;
Feng, Hao;
Yang, Wade;
Yücel, Sevil

Publication type:

Article

The effect of spicy gustatory sensations on variety-seeking.

Published in:

Psychology & Marketing, 2017, v. 34, n. 8, p. 786, doi. 10.1002/mar.21022

By:

Mukherjee, Sayantani;
Kramer, Thomas;
Kulow, Katina

Publication type:

Article

High-efficiency sample preparation approach to determine acrylamide levels in high-fat foods.

Published in:

Journal of Separation Science, 2016, v. 39, n. 15, p. 2950, doi. 10.1002/jssc.201600385

By:

Li, Xiaodan;
Li, Jinwei;
Cao, Peirang;
Liu, Yuanfa

Publication type:

Article

Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2025, v. 149, p. 49, doi. 10.1016/j.fbp.2024.11.009

By:

Caiyun Liu;
Haoyu Deng;
Minming Lv;
Huihui Du;
Baoguo Li;
Nabil Grimi;
Yijun Liu;
Wanxu Chen

Publication type:

Article

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature.

Published in:

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

By:

Ya Su;
Min Zhang;
Weiming Zhang;
Chunquan Liu;
Benu Adhikari

Publication type:

Article

Single step purification of asparaginase from endophytic bacteria Pseudomonas oryzihabitans exhibiting high potential to reduce acrylamide in processed potato chips.

Published in:

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

By:

Bhagat, Jyoti;
Kaur, Amarjeet;
Chadha, Bhupinder Singh

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.

Published in:

Journal of Henan Agricultural Sciences, 2022, v. 51, n. 6, p. 164, doi. 10.15933/j.cnki.1004⁃3268.2022.06.018

By:

程建新;
葛霞;
田世龙;
李守强;
田甲春;
李梅

Publication type:

Article

利用乙酸协同氯化钙提升马铃薯片热加工质构特性.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 140, doi. 10.13982/j.mfst.1673-9078.2022.4.0580

By:

邹妍;
李佳容;
李飞;
於晓燕;
喻仕瑞;
雷尊国;
董楠

Publication type:

Article

Hepatotoxic and nephrotoxic effect of acrylamide from potato chips in mice.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2020, v. 63, n. 2, p. 176

By:

SPATARU, Mihaela-Claudia;
POPOVICI, Ivona;
PAȘCA, Sorin-Aurelian;
PAVEL, Geta;
SOLCAN, Carmen

Publication type:

Article

Southern Belle.

Published in:

Arkansas Review: A Journal of Delta Studies, 2022, v. 53, n. 1, p. 26

By:

Heath, William

Publication type:

Article

Effect of Different Pre-treatments and Oils on Oil uptake Kinetics of Potato Chips.

Published in:

Mysore Journal of Agricultural Sciences, 2024, v. 58, n. 3, p. 54

By:

YADAV, AWADHESH KUMAR;
CHANDRA, SURESH;
CHANDRA, DEEPIKA;
MUDGAL, DEEPALI;
KUMAR, PAWAN

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

A molecular biomimetic sensor of tris(2‐benzimidazolylmethyl)amine‐based iron(III) complex for acrylamide detection: Electrochemical study and DFT calculations.

Published in:

Journal of the Chinese Chemical Society, 2021, v. 68, n. 12, p. 2303, doi. 10.1002/jccs.202100340

By:

Mersal, Gaber A. M.;
Hessien, Mahmoud M.;
Al Jouaid, Rema;
El‐Hendawy, Morad M.;
Alminderej, Fahad M.;
Ibrahim, Mohamed M.

Publication type:

Article

SCREENING POTATO CULTIVARS FOR LOW SUGAR ACCUMULATION DURING STORAGE AT VARIOUS STORAGE TEMPERATURES.

Published in:

Pakistan Journal of Agricultural Sciences, 2017, v. 54, n. 2, p. 343, doi. 10.21162/PAKJAS/17.5062

By:

Amjad, Adnan;
Randhawa, Muhammad Atif;
Butt, Masood Sadiq;
Asghar, Muhammad;
Yada, Rickey Y.;
Pinhero, Reena

Publication type:

Article

VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF ACRYLAMIDE IN POTATO CHIPS AND FRENCH FRIES.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 69, doi. 10.35219/foodtechnology.2021.1.05

By:

NEGOIȚĂ, MIOARA;
MIHAI, ADRIANA LAURA;
HORNEȚ, GABRIELA-ANDREEA

Publication type:

Article

Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips: a controlled comparison.

Published in:

1998

By:

Cheskin, Lawrence J.;
Miday, Robert;
Zorich, Nora;
Filloon, Thomas;
Cheskin, L J;
Miday, R;
Zorich, N;
Filloon, T

Publication type:

journal article

Science Update.

Published in:: Agricultural Research, 2004, v. 52, n. 9, p. 23
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

EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS.

Published in:

GIDA: The Journal of Food, 2017, v. 42, n. 1, p. 43, doi. 10.15237/gida.GD16050

By:

Tuta, Sezin;
Palazoğlu, T. Koray

Publication type:

Article

Retention of β-carotene in biofortified sweet potato chips after processing.

Published in:

Acta Scientiarum: Technology, 2020, v. 42, p. 1, doi. 10.4025/actascitechnol.v42i1.43103

By:

Marangoni Júnior, Luís;
Danielle Ito;
Lamonica Ribeiro, Sophia Moyses;
da Silva, Marta Gomes;
de Aguirre, José Maurício;
Vercelino Alves, Rosa Maria

Publication type:

Article

Retention of β-carotene in biofortified sweet potato chips after processing.

Published in:

Acta Scientiarum: Technology, 2019, v. 42, p. 1, doi. 10.4025/actascitechnol.v42i1.43103

By:

Júnior, Luís Marangoni;
Ito, Danielle;
Lamonica Ribeiro, Sophia Moyses;
da Silva, Marta Gomes;
de Aguirre, José Maurício;
Vercelino Alves, Rosa Maria

Publication type:

Article

Characterisation of potato crisp effective porosity usingmicro-CT.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4440, doi. 10.1002/jsfa.7655

By:

Renshaw, Ryan C;
Robinson, John P;
Dimitrakis, Georgios A;
Bows, John R;
Kingman, Samuel W

Publication type:

Article

The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2257, doi. 10.1002/jsfa.7345

By:

Aniołowska, Magda A;
Kita, Agnieszka M

Publication type:

Article

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2002, doi. 10.1002/jsfa.6516

By:

Koklamaz, Esra;
Palazoğlu, T Koray;
Kocadağlı, Tolgahan;
Gökmen, Vural

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

The effect of dietary behaviors on the nutritional status and associated factors of Yemeni students in Saudi Arabia.

Published in:

PLoS ONE, 2022, v. 17, n. 5, p. 1, doi. 10.1371/journal.pone.0268659

By:

Alshammari, Ghedeir M.;
Osman, Magdi A.;
Alabdulkarem, Kholoud B.;
Alsoghair, Saleh M.;
Mohammed, Mohammed A.;
Al-Harbi, Laila Naif;
Yahya, Mohammed Abdo

Publication type:

Article

Performance of superior potato clones under high and mild temperatures in tropical climate.

Published in:

Agronomy Journal, 2021, v. 113, n. 3, p. 2349, doi. 10.1002/agj2.20704

By:

Patiño‐Torres, Albania José;
Andrade, Mario Henrique Murad Leite;
Guedes, Márcio Lisboa;
Cavallin, Isabella Cristina;
Pinto, César Augusto Brasil Pereira;
Souza, João Cândido;
Marçal, Tiago de Souza

Publication type:

Article

Effect of Roasted Sesame Oil on Qualitative Properties of Frying Oil during Deep-Fat Frying.

Published in:

Journal of Agricultural Science & Technology, 2016, v. 18, n. 6, p. 1531

By:

Borojeni, M. Borjian;
Goli, S. A. H.;
Gharachourloo, M.

Publication type:

Article

VARIABLES FISICOQUÍMICAS Y CALIDAD DE FRITURA DE CLONES DE PAPA DESARROLLADOS PARA LOS VALLES ALTOS DE MÉXICO.

Published in:

Agrociencia, 2013, v. 47, n. 1, p. 47

By:

Vázquez-Carrillo, M. Gricelda;
Santiago-Ramos, David;
Ybarra-Moncada, M. Carmen;
Rubio-Covarrubias, O. Ángel;
Cadena-Hinojosa, M. Armando

Publication type:

Article

A COMPARISON OF THE LABELED AFFECTIVE MAGNITUDE SCALE AND THE 9-POINT HEDONIC SCALE AND EXAMINATION OF CATEGORICAL BEHAVIOR.

Published in:

Journal of Sensory Studies, 2010, v. 25, p. 54, doi. 10.1111/j.1745-459X.2010.00279.x

By:

LAWLESS, HARRY T.;
SINOPOLI, DOMINIQUE;
CHAPMAN, KATHRYN W.

Publication type:

Article

PAIRED PREFERENCE TESTS USING PLACEBO PAIRS AND DIFFERENT RESPONSE OPTIONS FOR CHIPS, ORANGE JUICES AND COOKIES.

Published in:

Journal of Sensory Studies, 2008, v. 23, n. 3, p. 417, doi. 10.1111/j.1745-459X.2008.00163.x

By:

KIM, HAE SUN;
LEE, HYE SEONG;
O'MAHONY, MICHAEL;
KIM, KWANG OK

Publication type:

Article

PAIRED PREFERENCE TESTS: d′ VALUES FROM MEXICAN CONSUMERS WITH VARIOUS RESPONSE OPTIONS.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 3, p. 275, doi. 10.1111/j.1745-459X.2005.00018.x

By:

ALFARO‐RODRIGUEZ, HAYDE;
O'MAHONY, MICHAEL;
ANGULO, OFELIA

Publication type:

Article

COMPARISON OF THE STATISTICAL ANALYSIS OF HEDONIC DATA USING ANALYSIS OF VARIANCE AND MULTIPLE COMPARISONS VERSUS AN R-INDEX ANALYSIS OF THE RANKED DATA.

Published in:

Journal of Sensory Studies, 2004, v. 19, n. 6, p. 519, doi. 10.1111/j.1745-459X.2004.060904.x

By:

O'MAHONY, MICHAEL;
PARK, HAENA;
PARK, JAE YEON;
KIM, KWANG‐OK

Publication type:

Article

THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPS.

Published in:

Journal of Sensory Studies, 2004, v. 19, n. 5, p. 347, doi. 10.1111/j.1745-459x.2004.080403.x

By:

ZAMPINI, MASSIMILIANO;
SPENCE, CHARLES

Publication type:

Article

Palm oil and palm olein frying applications.

Published in:

2005

By:

Ismail, Razali

Publication type:

journal article

NO SWEAT?

Published in:

CEE: Chemical Engineering Education, 2023, v. 57, n. 1, p. 15

By:

VIGEANT, MARGOT

Publication type:

Article

Impact of fed corn based diets substituted with graded levels of potato chips scraps on growth performance, feeding behavior and economic efficiency of Japanese Quails.

Published in:

New Valley Veterinary Journal, 2024, v. 4, n. 2, p. 11

By:

REFAIE, MOHAMED S.;
EL-SHOUKARY, RAMADAN D.;
AMER, HALA Y.

Publication type:

Article

Evaluation of Chewing Sound of Potato Chips Using Loudness Spectrum and Sharpness.

Published in:

International Journal of Affective Engineering, 2024, v. 23, n. 3, p. 281, doi. 10.5057/ijae.IJAE-D-23-00026

By:

Yutaka SUZUKI;
Shuya SHIDA;
Yuto YAMAMURA;
Nobuyuki TERADA

Publication type:

Article

Heavy Metal Content of Potato Chips and Biscuits from Nagpur City, India.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2007, v. 79, n. 4, p. 384, doi. 10.1007/s00128-007-9256-x

By:

Gopalani, Meetu;
Shahare, Mrunalini;
Ramteke, Dilip;
Wate, Satish

Publication type:

Article

Heavy Metal Content of Potato and Corn Chips from Turkey.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2005, v. 74, n. 6, p. 1072, doi. 10.1007/s00128-005-0690-3

By:

Narin, I.;
Tuzen, M.;
Sari, H.;
Soylak, M.

Publication type:

Article

Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing.

Published in:

Annals of Agricultural Science Moshtohor, 2020, v. 58, n. 1, p. 45, doi. 10.21608/assjm.2020.108480

By:

Elbassiony, K. R. A.;
Khalaf, H. H. A.;
Sharoba, A. M.;
El-Desouky, A. I.;
S. A. M., Afifi;
Nasr, E. H.;
Sallam, E. M.

Publication type:

Article

THE VALUE ADDED FOR THE MANUFACTURING OF POTATO CHIPS AND THE FACTORS AFFECTING THEM WITHIN THE VALUE CHAIN OF POTATO CROP FOR THE SPRING SEASON OF 2018.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 2, p. 861

By:

Jassim, H. A.;
Ahmed, A. F.;
Ghilan, M. S.

Publication type:

Article

THE VALUE ADDED FOR THE MANUFACTURING OF POTATO CHIPS AND THE FACTORS AFFECTING THEM WITHIN THE VALUE CHAIN OF POTATO CROP FOR THE SPRING SEASON OF 2018.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 1, p. 861

By:

Jassim, H. A.;
Ahmed, A. F.;
Ghilan, M. S.

Publication type:

Article

基于高光谱图像技术的油炸薯片中羧甲基赖氨酸含量检测.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 152, doi. 10.12161/j.issn.1005-6521.2022.08.021

By:

王润博;
韩文凤;
于慧春

Publication type:

Article

预处理结合真空油浴制备紫薯脆片工艺的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 155, doi. 10.12161/j.issn.1005-6521.2022.07.022

By:

范飞;
陆宁;
张宇;
张慧敏;
蒲顺昌

Publication type:

Article

真空油炸果蔬脆片预处理技术研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 204, doi. 10.12161/j.issn.1005-6521.2021.18.030

By:

邓珊;
唐小闲;
林芳;
段振华;
任爱清

Publication type:

Article

The Effect of Different Pre-processing Methods on Acrylamide in Potato Chips.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 346, doi. 10.12161/j.issn.1005-6521.2021.01.012

By:

Guo Xiaoyan;
Gao Qing;
Dong Wenming;
He Jinsong

Publication type:

Article

Study on the suitability of potato chips of different edible cassava varieties (lines).

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 302, doi. 10.12161/j.issn.1005-6521.2021.01.003

By:

Wang Ying;
Lu Liuying;
Cao Sheng;
Shang Xiaohong;
Chen Yinghui;
Xiao Liang;
Yan Huabing

Publication type:

Article