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SIMULATION OF O
Frontiers of Agricultural Science and Engineering, 2023 ● Low-value biowaste including wood chip and potato peel was valorized to syngas.● O2-blown co-gasification of wood chip and potato peel was simulated.● Different reaction conditions on CCE, gas composition, and LHV were studied.● Positive interaction ...
Yulin HU, Kang KANG, Iker Zulbaran ALVAREZ, Nasim MIA, Aadesh RAKHRA
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مجلة ديالى للعلوم الزراعية, 2022 The study of heavy metals in the human diet is important due to their dual effects as either essential or toxic to the human body. In this study, we determined the concentration of selected heavy metals in common potato and corn chips brands in Iraq ...
Aya A. Muhammed Saeed +4 more
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Abundance of Rice Root Aphid Among Selected Plant Species and on Plants Grown With Different Soil-Surface Media [PDF]
, 2018 The rice root aphid, Rhopalosiphum rufiabdominalis (Sasaki), is distributed worldwide and colonizes a wide range of plants. However, relatively little is known about the suitability of different host plants, optimal rearing techniques, and the aphid’s ...
Hesler, Louis S, Kindler, S. Dean
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Yield and Grading of Potato (Solanum tuberosum L.) as Influenced by Different Mulch Materials [PDF]
Agrotechniques in Industrial Crops, 2021 Mulch prevents moisture loss, maintains soil temperature, suppresses weed growth, facilitates microbial growth, prevents soil erosion and compaction; thus, maintains soil fertility.
Farzana Nowroz +5 more
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Volume Measurement Method of Potato Chips [PDF]
International Journal of Food Properties, 2004 Abstract A simple method is proposed to quantify volume of potato chips by measuring the displaced volume of a finely granular material (rape seeds) by the volume of the chips. Firstly, compaction of the seeds was studied to evaluate the reproducibility and accuracy of the technique.
Segnini, S, Pedreschi, F, Dejmek, P
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Improvement of Textural Properties of Baked Chips by Sodium Caseinate-Palm Oil Emulsion [PDF]
Shipin KexueThis study investigated the effect of sodium caseinate-palm oil emulsions prepared under different conditions on the texture and rheological properties of potato dough and the quality of potato chips.
SUN Yue, ZHANG Qiaozhen, GAO Mingshuang, LIU Siyuan, WANG Lijuan
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Foods, 2021 The eastern sub-Himalayan plain of India is a popular potato growing belt in which vast scope exists to introduce processing grade cultivars. The selection and introduction of a better quality processing grade cultivar in this region may pave the way for
Santanu Das +8 more
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Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance [PDF]
Brazilian Archives of Biology and Technology, 2021 HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.
Thaís Paes Rodrigues dos Santos +4 more
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Low‐acrylamide French fries and potato chips [PDF]
Plant Biotechnology Journal, 2008 SummaryAcrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum).
Rommens, Caius M +4 more
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3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
Czech Journal of Food Sciences, 2009 The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters.
Z. Zelinková, M. Doležal, J. Velíšek
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