Results 11 to 20 of about 6,178,423 (353)

Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia [PDF]

E3S Web of Conferences, 2021
Sweet potato is a local food that can reduce dependence on rice and flour consumption. It is the main source of carbohydrates, after rice, cassava, flour and corn.
Silvana Arianti Yoesti, Wahyu Harinta Yos   +1 more
doaj   +1 more source

Calystegines are Potential Urine Biomarkers for Dietary Exposure to Potato Products.

Molecular Nutrition & Food Research, 2020
SCOPE Metabolites derived from specific foods present in urine samples can provide objective biomarkers of food intake (BFIs). This study investigated the possibility that calystegines (a class of iminosugars) may provide BIFs for potato (Solanum ...
M. Beckmann, A. Lloyd, T. Wilson, D. Torres, A. Goios, N. Willis, L. Lyons, H. Phillips, J. Mathers, R. Nash, Hazel Sharp, J. Draper   +11 more
semanticscholar   +1 more source

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
doaj   +1 more source

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Foods, 2022
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel
Katharina Miller, Corina L. Reichert, Markus Schmid, Myriam Loeffler   +3 more
doaj   +1 more source

Study of the composition of potatoes by agronomic traits determining its suitability for industrial processing

Аграрная наука Евро-Северо-Востока, 2022
The study of biochemical quality indicators of 26 new potato hybrids was carried out in order to determine the ones mostly suitable for processing into starch and potato products and for use as table variety.
A. V. Semenova, V. G. Goldstein, V. A. Degtyarev, A. A. Morozova, A. K. Koroleva   +4 more
doaj   +1 more source

Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol

Agronomía Colombiana, 2015
In Colombia, there are geographic areas where the potato crop is the principal economic product. The diversity of potato varieties, has resulted in differences in sizes and in chemical and physical compositions.
Sonia Patricia Lizarazo H., Germán Gonzalo Hurtado R., Luis Felipe Rodríguez   +2 more
doaj   +1 more source

Peningkatan Daya Saing Keripik Melalui Perajang Slice Kentang dan Desain Kemasan di Sumberejo, Ngablak, Magelang

Prima: Journal of Community Empowering and Services, 2020
Title: Improved Chips Competitiveness Through Potato Slice Chopper and Packaging Design in Sumberejo, Ngablak, Magelang Potato post-harvest handling in the Merbabu agropolitan area of Sumberejo Village, Magelang Regency was needed in order to optimize ...
Choiroel Anam, Rhina Uchyani, Emi Widiyanti   +2 more
doaj   +1 more source

Analysis of Guangxi Potato Export Trade and Competitiveness Changes

Guangdong nongye kexue, 2023
【Objective】To understand and grasp the development status of potato export trade and export competitiveness in Guangxi, analyze the issues present in potato export trade in Guangxi, and provide recommendations for the healthy development of potato export
Douwen FAN, Jiajun LI, Zihan LI, Ruolan YI, Keyu DING, Xu ZHENG, Yingyi DENG   +6 more
doaj   +1 more source

Consumer Demand for Potato Products and Willingness-to-Pay for Low-Acrylamide, Sulfite-Free Fresh Potatoes and Dices: Evidence from Lab Auctions

Journal of Agricultural and Resource Economics, 2016
We assess consumer demand for traditional fresh potatoes and processed potato products and willingness to pay for new experimental low-acrylamide and sulfite-free potato products.
Katie Lacy, Wallace E. Huffman
doaj   +1 more source

Comparison of potato varieties between seasons and their potential for acrylamide formation [PDF]

, 2008
BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation ...
Calus, André, De Meulenaer, Bruno, De Wilde, Tineke, DEGROODT, JM, DEMEULEMEESTER, K, FRASELLE, S, GOVAERT, Y, Mestdagh, Frédéric, Ooghe, Wilfried, Van Peteghem, Carlos, Verhé, Roland   +10 more
core   +2 more sources