Results 211 to 220 of about 8,924 (254)
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Potato composition and chipping quality
American Potato Journal, 1961Large scale screening studies conducted during the 1958 and 1959 growing seasons revealed that only reducing sugars gave consistent evidence of correlation with the chipping color of potatoes. However, certain other compositional factors including ascorbic acid, basic amino acids and specific enzyme systems were found to be at least inconsistently ...
Edward F. Hoover, Paul A. Xander
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The fluidization characteristics of potato chips
International Journal of Food Science and Technology, 1981Abstract The fluidization characteristics of potato chips and potato cuboids have been investigated and the results compared with correlations obtained for the fluidization of plastic cuboids. It was found that potato chips and cuboids behaved in a similar manner to the plastic cuboids and that the plastic cuboid ...
Mckay, Gordon, McLain, H.D.
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Oromonte, a chipping potato for Colorado
American Potato Journal, 1968Oromonte is a chipping potato which has produced very well in Colorado. It has consistently exceeded Kennebec in specific gravity and chip color. It is resistant to potato virus Y and to internal discoloration caused by Fusarium oxysporum f. tuberosi. It is more resistant to storage diseases and mechanical harvesting injury than Kennebec.
J. A. Twomey +3 more
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Total glycoalkaloids in potatoes and potato chips
Journal of Agricultural and Food Chemistry, 1980C E, Sizer, J A, Maga, C J, Craven
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Effect of pulsed electric field pretreatment on oil content of potato chips
LWT - Food Science and Technology, 2021, Yanjun Tong
exaly
Effects of Ocean Shipping Environment on Quality of Chipping Potatoes and Potato Chips
2003, Las Vegas, NV July 27-30, 2003, 2013null Qingyue Ling +2 more
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