Results 21 to 30 of about 137,460 (303)

Stability of potato crisps subjected to several conditions of storage

Grasas y Aceites, 2001
The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were evaluated
Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig   +6 more
doaj   +4 more sources

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Journal of Food Composition and Analysis, 2009
Abstract This study aimed at examining potential risks and benefits associated with the frying process for potato crisps. The effects of reducing sugars, frying temperature and time on acrylamide and total antioxidant capacity (TAC) of potato crisps were studied. TAC of potato crisps ranged between 13 and 68 mmol Trolox Eq./kg, depending on the sugar
Serpen, Arda, Gokmen, Vural
openaire   +4 more sources

Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps [PDF]

Food Chemistry: X
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-
Sara Perestrelo, Kristin Schwerbel, Stefanie Hessel-Pras, Bernd Schäfer, Martin Kaminski, Oliver Lindtner, Irmela Sarvan   +6 more
doaj   +2 more sources

Processing contaminants in potato and other vegetable crisps on the Danish market: Levels and estimation of exposure [PDF]

, 2022
Vegetable crisps are usually perceived to be a healthier alternative to potato crisps, though thermal treatment can generate harmfull contaminants such as monochloropropanediol and glycidol fatty acid esters (MCPDEs and GEs) or acrylamide in these ...
Khanh Hoang Nguyen, Arvid Fromberg, Lene Duedahl‐Olesen, Tue Christensen, Kit Granby   +4 more
openalex   +2 more sources

Potato crisps for squirrel Ratatosk and hiking equipment for the first settler Ingólfur. Reception of old icelandic culture in poems by Þórarinn Eldjárn [PDF]

Вестник Православного Свято-Тихоновского гуманитарного университета: Сериа III. Филология, 2019
Þórarinn Eldjárn is one of the few contemporary Icelandic poets who regularly address the themes of Old Icelandic literature in their poems, including poems for children.
Olga Markelova
doaj   +2 more sources

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Food Funct, 2021
Agarwal D, Mui L, Aldridge E, McKinney J, Hewson L, Fisk ID.   +5 more
europepmc   +3 more sources

Characterization of physicochemical and functional properties of selected Irish potato varieties developed through gamma irradiation [PDF]

Science Progress
Objective This study investigated the physicochemical and functional properties of three improved Irish potato varieties (IP1, IP2, and IP3) irradiated at 15 Gy, 30 Gy, and 20 Gy, respectively, relative to the parent tubers (Asante and Sherekea). Methods
Victor Musitia, Emmanuel Ayua, Miriam Kinyua, Heka Kamau   +3 more
doaj   +2 more sources

Glycoalkaloids in potatoes and potato crisps: The role of postharvest stress and food processing

Food Control
C. Edward Meyers, K. Mittau, Kimberly Stahl, Michael Knoblauch, Burkhard Wulf, Andreas Bernhard Meyer, Sascha Rohn, Marcus Schmidt, Inga Smit   +8 more
openalex   +2 more sources

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.

Food Funct, 2018
Agarwal D, Mui L, Aldridge E, Mottram R, McKinney J, Fisk ID.   +5 more
europepmc   +3 more sources

Detection of acrylamide traces in some commonly consumed heat-treated carbohydrate-rich foods by GC-MS/MS in Bangladesh

Heliyon, 2022
The present study aimed to determine acrylamide traces in180 heat-treated carbohydrate-rich foods through gas chromatography coupled to mass spectrometry (GC-MS/MS) in Bangladesh. Detected acrylamide contents were 730 ± 293 μg/kg, 244 ± 83 μg μg/kg, 598 ±
G. M. M. Anwarul Hasan, Anuj Kumer Das, Mohammed A. Satter   +2 more
doaj   +1 more source