Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility [PDF]
Molecules, 2019 A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps.
Emmanuel Martinez +4 more
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Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps [PDF]
Heliyon, 2021 Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of
Alberto Fiore +2 more
exaly +4 more sources
Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County [PDF]
Open Agriculture, 2020 The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya.
Abong George Ooko +6 more
doaj +4 more sources
The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps [PDF]
Applied Sciences, 2022 The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita.
Agnieszka Kita +5 more
doaj +2 more sources
Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making [PDF]
E3S Web of Conferences, 2021 The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits.
Ginting Erliana +2 more
doaj +2 more sources
Crispness measurement of potato crisps by single specimen using compression test [PDF]
IOP Conference Series: Materials Science and Engineering, 2021 Abstract Commonly, crispy characteristic is the desirable texture of dry food, especially in crisp products. The term crispness itself is qualitatively determined by the perception of human sensory. Thus, a quantitative expression is needed.
Gloria Aprilia +2 more
openalex +2 more sources
Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps
Journal of Food Quality and Hazards Control, 2022 Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps.
B. Akgün +10 more
doaj +2 more sources
Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps. [PDF]
PLoS ONE, 2015 This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol.
Xiang Ma +5 more
doaj +2 more sources
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011. [PDF]
Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2013 A dataset of manufacturers’ measurements of acrylamide levels in 40,455 samples of fresh sliced potato crisps from 20 European countries for years 2002 to 2011 was compiled. This dataset is by far the largest ever compiled relating to acrylamide levels in potato crisps.
Powers SJ +3 more
europepmc +4 more sources
Examining the Association Between Food Insecurity, Food Literacy, and Food Intake Among Low-Income Adults in Jeddah, Saudi Arabia: A Cross-Sectional Study [PDF]
FoodsThis cross-sectional study assessed the prevalence of food insecurity and food literacy and examined food intake among low-income Saudi families. It provides valuable insights into the association between food literacy, food insecurity, and food intake ...
Mahitab Hanbazaza, Lama Alaklabi
doaj +2 more sources