Results 21 to 30 of about 8,924 (254)
Овощи России, 2022 Significance. Potato products seem to be gaining popularity in Russia, especially potato chips and french fries. The processing of potato into food products reduces storage losses and the amount of transportation needed and allows the nutritional ...
D. I. Volkov +3 more
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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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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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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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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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HeliyonPotato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture.
Priscila Santiago-Mora +9 more
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Marketing Strategies for Sweet Potato Chips: a Case Study of CV. Mitra Mandiri, Mojokerto
Jurnal Manajemen Agribisnis dan AgroindustriAfter the Covid-19 pandemic, the marketing of sweet potato chips produced by CV Mitra Mandiri has become limited. The purpose of this research is to analyze the internal and external factors in the marketing of sweet potato chips, to develop alternative
Sudarno, Yuni Rosita Dewi, Khoirul Anam
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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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