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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
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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 ...
Cordoba, Diego, Fefferman, Charles
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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.
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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.
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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.
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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 ...
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Lipid oxidation in potato chips
Journal of the American Oil Chemists' Society, 1983AbstractQualitative and quantitative analyses of volatile compounds in fresh and aged potato chips and unused fresh and aged frying oils showed that oxidation of oils was mainly responsible for volatile compound changes in potato chips during storage. The lipid oxidation of potato chips was determined by measuring the peroxide value of potato chips and
D. B. Min, D. Q. Schweizer
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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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IMPINGEMENT DRYING OF POTATO CHIPS
Journal of Food Process Engineering, 2002ABSTRACTThe effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m2C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated.
ALINE T. CAIXETA +2 more
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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
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Soxhlet extraction of acrylamide from potato chips
The Analyst, 2003The problem of complete extraction of acrylamide from potato chips was investigated. A method was developed based on the Soxhlet extraction technique. A defatted sample was extracted continuously with methanol, for 10 days, in a Soxhlet extractor. After about 7 days, a constant concentration of acrylamide was reached.
Jörgen R, Pedersen, Jim O, Olsson
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