Results 11 to 20 of about 8,924 (254)
Quality Assessment Of Potato Chips Packaged In Polypropylene Bags [PDF]
Egyptian Journal of Nutrition, 2021 The present work was designed to assess the quality of potato chips packaged in Biaxially Oriented Polypropylene (BOPP) Bags. Transparent and aluminated BOPP film were drawn on-line from a leading production company over a period of 5 months and ...
Nehad Mohamed Ibrahim +3 more
doaj +1 more source
Hot Air Drying Characteristics and Shrinkage Dynamics Model of Potato Chips
Shipin gongye ke-ji, 2022 In order to improve the drying efficiency and quality of potato chips, and to control the shrinkage deformation during hot air drying, the effects of temperature (45, 55, 65, 75 ℃) and slice thickness (3, 5, 7, 9 mm) on the drying characteristic curve ...
He LIU +5 more
doaj +1 more source
Development of low fat potato chips through microwave processing [PDF]
Journal of Food Science and Technology, 2016 Shalini Rudra, V R Sagar, Singh B P
exaly +2 more sources
EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS [PDF]
Journal of Food and Dairy Sciences, 2011 Reduction of acrylamide formation in potato chips in the relation of frying temperature and different pretreatments before frying was studied. Potato chips were fried at 140˚Cand 160 ˚C for 7 min. , with different pre treatments prior to frying such as
Rania El-Gammal +1 more
doaj +1 more source
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
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
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
SURVEY DETECTION OF TRACE HEAVY METALS IN POTATO CHIPS AND ICE CREAM FROM ASSIUT GOVERNORATE, EGYPT [PDF]
Journal of Food and Dairy Sciences, 2012 A total of 243 samples of potato chips (135 samples) and ice cream (108 samples) were collected from different regions and brands in Assiut Governorate - Egypt during May to July, 2011.
Al-Zahraa Darwish, Soumia Darwish
doaj +1 more source
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
doaj +1 more source
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