Results 21 to 30 of about 6,178,423 (353)
Potato Processing Industry By-products and Their Evaluation in Animal Nutrition
Turkish Journal of Agriculture: Food Science and Technology, 2017 All around the world, particularly in developed countries, fresh potato consumption decreased while the consumption as fast food, snack and convenience food was increased.
Pınar Özdemir +1 more
doaj +1 more source
Applied Sciences, 2021 The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body.
Agnieszka Tajner-Czopek +2 more
doaj +1 more source
Applicability of biobased packaging materials for long shelf-life food products [PDF]
, 2016 The research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale.
De Meulenaer, Bruno +4 more
core +2 more sources
International Journal of Environmental Analytical Chemistry, 2022 The present study was performed to determine the amount of polycyclic aromatic hydrocarbons (PAHs) and health risk in potato and related products (raw potato, fries potato, charcoal-grilled potato, gas-grilled potato, boiled potato and industrial potato ...
N. Shariatifar +7 more
semanticscholar +1 more source
Study on the Optimization of the Formula of Potato Scone andIts Texture Characteristics
Shipin gongye ke-ji, 2023 In order to enrich potato staple products and improve the sensory quality of scones, the rheological properties of mixed dough of potato flour and wheat flour were studied.
Yuhu FU +5 more
doaj +1 more source
Consumptive qualities of different potato varieties
Plant Varieties Studying and Protection, 2017 Purpose. To summarize results of studying consumptive qualities of different varieties of potato and define basic characteristics which allow to subsume them under specific economic categories. Methods.
М. М. Фурдига +2 more
doaj +1 more source
Microbiology of Potatoes and Potato Products: A Review
Journal of Food Protection, 2000 Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling ...
C H, Doan, P M, Davidson
openaire +2 more sources
Polymers, 2021 With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction ...
M. Vannini +6 more
semanticscholar +1 more source
Applied Sciences, 2021 Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2.
A. Pęksa, J. Miedzianka
semanticscholar +1 more source
Journal of Innovation and Applied Technology, 2018 Trawas district is a major agriculture district producing fruits and vegetables. Based on the type of agriculture products, there are business actors engaged in processing agricultural products into sweet potato chips.
Kurriawan Budi Pranata
doaj +1 more source