Results 291 to 300 of about 137,460 (303)

Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach

Food and Chemical Toxicology, 2017
Francesco Esposito, Teresa Cirillo, Maria Triassi   +2 more
exaly  

FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED POTATOES

2016
SISTRUNK CALLEN, DU YUECHAO
openaire   +3 more sources

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Food Chemistry, 2008
Bruno De Meulenaer, Carlos van Peteghem, Frédéric Mestdagh   +2 more
exaly  

Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage

Analytica Chimica Acta, 2004
P Paseiro Losada
exaly  

Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method

Analytica Chimica Acta, 2004
Julia López Hernández, Ana S Silva, P Paseiro-Losada   +2 more
exaly  

Effect of High Altitude Ambient Temperature on Crisping Quality of Potatoes in Kenya

East African Agricultural and Forestry Journal, 1981
Kabira, J.N., Saint-Hilaire, P., Nout, M.J.R.   +2 more
openaire   +2 more sources

The effects of oils and frying temperatures on the texture and fat content of potato crisps

Food Chemistry, 2007
exaly  

An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying

International Journal of Food Sciences and Nutrition, 2012
Helena S. Costa, Tânia G. Albuquerque, Ana S Silva   +2 more
exaly  

Regularities of Quality Change in the Potato for Crisps Production

2003
Raila, Algirdas-Jonas, Novošinskas, Henrikas, Zvicevičius, Egidijus   +2 more
openaire   +1 more source

Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method

Food Additives and Contaminants: Part B Surveillance
Terenzio Bertuzzi, Silvia Rastelli
exaly