Results 201 to 210 of about 8,924 (254)
Some of the next articles are maybe not open access.
Determination of salt in potato chips
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1984To have an idea about the contribution of snack foods to sodium intake, the salt contents of 39 samples of potato chips sold on the Belgian market have been determined. Therefore two methods were applied: determination of chlorides by titration and of sodium by spectroscopic methods as atomic-absorption spectrofotometry (AAS) or direct-coupled plasma ...
H A, Beernaert +2 more
openaire +2 more sources
Dielectric Properties of Potatoes and Potato Chips
Journal of Food Science, 1968SUMMARY— Dielectric properties (dielectric constant, ɛ′ r ; loss tangent, tans; and dielectric loss factor, ɛ″ r ) were determined for raw potatoes and for potato chips, using the precision slotted line technique. Measurements on raw
W. E. PACE +3 more
openaire +1 more source
Potato chips from unpeeled potatoes
American Potato Journal, 1973Two pilot plant runs of 23 hours each were made with peeled and unpeeled potatoes. Samples of chips were taken at intervals and subjected to sensory evaluation after acceclerated storage at 60 C and room temperature storage for 1, 3, 6, and 9 weeks. Samples of oil were taken at intervals and analyzed for color free fatty acids, peroxide values, and ...
Roy Shaw +4 more
openaire +1 more source
Potato Chip Singularities of 3D Flows
SIAM Journal on Mathematical Analysis, 2001Summary: A ''potato chip singularity'' forms when two distinct surfaces moving with a three-dimensional (3D) fluid coincide at a finite time. Potato chip singularities were suggested by a numerical study of 3D ideal magnetohydrodynamics. We prove that an incompressible flow satisfying a mild assumption on velocity growth cannot form a potato chip ...
Diego Córdoba, Charles Fefferman
openaire +1 more source
Potato Chip Laceration of the Throat
JAMA: The Journal of the American Medical Association, 1972To the Editor.— A 74-year-old woman was seen as an emergency patient because of the sudden onset of hemoptysis. She had been coughing blood for one hour; otherwise she was asymptomatic. There was no history of heart disease, chest pain, dyspnea, leg pains, or previous cough.
openaire +2 more sources
Darden Business Publishing Cases, 2017
Route 11 Chips, a regional potato chip company, is struggling with whether to reduce the number of flavors it markets. Additional flavors add operational cost, but management believes that some of the flavors are important to Route 11's brand image and that trimming the line might damage the brand.
Ronald T. Wilcox, Carlos Michael Santos
openaire +2 more sources
Route 11 Chips, a regional potato chip company, is struggling with whether to reduce the number of flavors it markets. Additional flavors add operational cost, but management believes that some of the flavors are important to Route 11's brand image and that trimming the line might damage the brand.
Ronald T. Wilcox, Carlos Michael Santos
openaire +2 more sources
American Potato Journal, 1966
Tests with up to 35 varieties indicate that varieties which will show very little color reversion following a range of storage temperatures can be bred and that others will show a relatively high degree of reversion, if summer-harvested and stored for several days at either 50 or 95 F. Not so much reversion occurred when the potatoes were held at 65 or
William L. Beale +2 more
openaire +1 more source
Tests with up to 35 varieties indicate that varieties which will show very little color reversion following a range of storage temperatures can be bred and that others will show a relatively high degree of reversion, if summer-harvested and stored for several days at either 50 or 95 F. Not so much reversion occurred when the potatoes were held at 65 or
William L. Beale +2 more
openaire +1 more source
Microscopic structure of potato chips
American Potato Journal, 1960Microscopic examination of potato chips and French fries has provided conclusive demonstration that the cellular structure remains intact and that the cell walls rarely, if ever, rupture during the deep-fat frying process. Blistering of chips is a result of simple cell separation due to expansion of steam trapped within the slices when the surface ...
R. M. Reeve, E. M. Neel
openaire +1 more source
Corn Chips and Simulated Potato Chips
1984The products discussed in this chapter are similar in that they are prepared by low-pressure extrusion (or sheeting by rollers) and fried under conditions leading to relatively minor puffing. They differ from the products discussed in the preceding chapter because high-pressure extrusion is no part of the process and a high degree of expansion is not ...
openaire +1 more source
Foreign Affairs, 1994
gories to make his point, although the data he draws on clearly show that a huge industry like electronics consists of many sectors, some with high value added and others with low. Overall, Krugman notes a figure of value added per worker in the electronics industry of only $64,000.
openaire +1 more source
gories to make his point, although the data he draws on clearly show that a huge industry like electronics consists of many sectors, some with high value added and others with low. Overall, Krugman notes a figure of value added per worker in the electronics industry of only $64,000.
openaire +1 more source