Results 31 to 40 of about 6,311 (293)
Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making [PDF]
E3S Web of Conferences, 2021 The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits.
Ginting Erliana +2 more
doaj +1 more source
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019 [PDF]
, 2021 European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g-1: a 54 ...
Powers, S. J. +3 more
core +1 more source
Grasas y Aceites, 1996 A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or
L. J. van Gemert
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Pro-inflammatory adipokines as predictors of incident cancers in a Chinese cohort of low obesity prevalence in Hong Kong. [PDF]
PLoS ONE, 2013 BACKGROUND:Cytokines released from adipose tissues induce chronic low-grade inflammation, which may enhance cancer development. We investigated whether indices of obesity and circulating adipokine levels could predict incident cancer risk.
Chun-Yip Yeung +11 more
doaj +1 more source
Learning to Predict Crisp Boundaries [PDF]
, 2018 Recent methods for boundary or edge detection built on Deep Convolutional Neural Networks (CNNs) typically suffer from the issue of predicted edges being thick and need post-processing to obtain crisp boundaries. Highly imbalanced categories of boundary versus background in training data is one of main reasons for the above problem.
Ruoxi Deng +4 more
openaire +3 more sources
Nutritional balance of corn crisps - 2012
, 2013 Perezgonzalez assessed the nutritional balance of corn crisps in 2012, as part of a research on the nutritional composition of snacks in New Zealand. Corn crisps had, on average, a nutritional unbalance of BNI 67.36-fb, being particularly biased towards ...
J Perezgonzalez (412980) +1 more
core +2 more sources
Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats
Lipids in Health and Disease, 2011 Background The objective of the present study was to examine the influence of adding various amounts beetroot (Beta vulgaris) crisps on gastrointestinal function, antioxidant status and blood and liver lipid profiles in a high fat diet-induced ...
Wroblewska Monika +2 more
doaj +1 more source
Neutrosophic Crisp Points & Neutrosophic Crisp Ideals
Neutrosophic Sets and Systems, 2013 The purpose of this paper is to define the so called "neutrosophic crisp points" and "neutrosophic crisp ideals", and obtain their fundamental properties. Possible applicationbbto GIS topology rules are touched upon.
openaire +3 more sources
Czech Journal of Food Sciences, 2004 Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed.
Z. Ciesarová +5 more
doaj +1 more source
Grasas y Aceites, 1996 After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils.
R. Raoux, O. Morin, F. Mordret
doaj +1 more source