Results 11 to 20 of about 74,339 (304)
Applied Sciences, 2022 Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and ...
Nijolė Vaitkevičienė +3 more
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New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries [PDF]
BIO Web of Conferences, 2023 The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature.
Asgar Ali +3 more
doaj +1 more source
Applied Sciences, 2021 The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body.
Agnieszka Tajner-Czopek +2 more
doaj +1 more source
The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices [PDF]
, 2020 Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions ...
De Steur, Hans +4 more
core +1 more source
Prima: Journal of Community Empowering and Services, 2020 Title: Improved Chips Competitiveness Through Potato Slice Chopper and Packaging Design in Sumberejo, Ngablak, Magelang Potato post-harvest handling in the Merbabu agropolitan area of Sumberejo Village, Magelang Regency was needed in order to optimize ...
Choiroel Anam +2 more
doaj +1 more source
Applicability of biobased packaging materials for long shelf-life food products [PDF]
, 2016 The research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale.
De Meulenaer, Bruno +4 more
core +2 more sources
The Quality of Salted Potato Chips Available on the Polish Market
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie, 2017 Potato chips are a commonly known snack eaten by people of all ages. Due to the high fat and salt content, as well as acrylamide and trans fatty acids resulting from high temperature frying, they are considered to be unhealthy.
Michał Halagarda, Grzegorz Suwała
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مجلة المختار للعلوم, 2020 The study aims to investigate the presence of fungi and their toxins in different samples of potato chips imported from different origins. Fifteen chips’ samples were collected from the local markets of Mosul city/Iraq which included various global ...
Hadeel A. AL-Ameri, Nadeem A. Ramadan
doaj +1 more source
Овощи России, 2022 Significance. Potato products seem to be gaining popularity in Russia, especially potato chips and french fries. The processing of potato into food products reduces storage losses and the amount of transportation needed and allows the nutritional ...
D. I. Volkov +3 more
doaj +1 more source
AKTIVITAS PERLINDUNGAN UV DAN ANTIOKSIDAN EKSTRAK KULIT JERUK (Citrus sinensis (L.) Osbeck) DALAM NANOGEL TABIR SURYA [PDF]
, 2021 Kulit jeruk (Citrus sinensis (L.) Osbeck) merupakan limbah organik yang merupakan sumber antioksidan polifenol yang baik dan berpotensi sebagai tabir surya.
Indriarini, Lirih +5 more
core +2 more sources