Results 91 to 100 of about 8,924 (254)
Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging. [PDF]
Foods, 2023 Peixoto AM +9 more
europepmc +1 more source
Journal of Applied Toxicology, EarlyView.ABSTRACT Particulate matter (PM) is a major global health threat, linked to millions of deaths annually. Beyond inhalation, PM components reach the gastrointestinal tract through the mucociliary escalator or contaminated food and water. Among PM's organic fraction, redox‐active quinones such as 1,2‐naphthoquinone (NQ) and 9,10‐phenanthrenequinone (PQ ...
Franco Cervellati +6 more
wiley +1 more source
Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts. [PDF]
Foods, 2023 Wang W +7 more
europepmc +1 more source
Journal of Organizational Behavior, EarlyView.ABSTRACT With rising use of artificial intelligence (AI) in organizations, alongside increasing mental health issues, we seek to understand how AI use affects human stress. Drawing on the automation–augmentation perspective, we propose that AI control over decision‐making thwarts human autonomy and thus contributes to stress.
Florian Klonek, Sharon Parker
wiley +1 more source
Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. [PDF]
Front Nutr, 2022 Liu C, Zhang R, Vorobiev E, Grimi N.
europepmc +1 more source
The Journal of Humanistic Counseling, EarlyView.ABSTRACT This article examines the future place of humanistic counseling, assuming the successful mass deployment of artificial intelligence therapy chatbots (AITCs). We systematically identify the limitations of AITCs through the lens of Jean Baudrillard's view on simulacra and hyperreality and identify five collective psychosocial consequences of ...
Brett. D. Wilkinson, Andrew M. Brown
wiley +1 more source
The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum. [PDF]
Foods, 2022 Gomide AI +3 more
europepmc +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
Water-Energy-Food Nexus and Life Cycle Thinking: A New Approach to Environmental and Nutritional Assessment of Potato Chips. [PDF]
Foods, 2022 Fernández-Ríos A +11 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source