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Behavioral Variation in Individual and Group Exploration of the Tropical Fire ant <i>Solenopsis geminata</i> (Hymenoptera: Formicidae). [PDF]
Zool StudLai LC, Hsu CB.
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Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves. [PDF]
Food Chem XGholampour F +5 more
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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
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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
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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
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
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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
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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