Results 1 to 10 of about 4,308 (242)
Algal L– asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization [PDF]
Journal of Genetic Engineering and BiotechnologyBackground: Several microalgae and macro-algae have been showed considerable promise bio-material in various multidisciplinary fields. l-asparaginase (l- ASase) have a greater reduction effect on the formation of acrylamide in heated carbohydrate food ...
Hanaa Abd El Baky, Gamal El Baroty
doaj +2 more sources
Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips [PDF]
FoodsThe purpose of this investigation was to utilize pulsed electric field (PEF) technology to make sweet potato kettle chips (SPKC) healthier by lowering the amount of oil absorbed and reducing the amount of acrylamide formed during frying.
Mark M. Skinner +7 more
doaj +2 more sources
Applied Sciences, 2022 Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and ...
Nijolė Vaitkevičienė +3 more
doaj +1 more source
Grasas y Aceites, 2023 This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina.
S.R. Calliope +3 more
doaj +1 more source
Frontiers in Nutrition, 2021 The UK ranks eleven among world potato producing countries with annual per capita production of about 102 kg. Since 2007, the price of potatoes has increased by 44 per cent and UK households have shown a decreasing trend on their purchases of potatoes ...
Wisdom Dogbe, Cesar Revoredo-Giha
doaj +1 more source
Current Research in Food Science, 2022 Resistant starch (RS) is beneficial for humans, especially for the diabetes. Raw potato had a great deal of RS, while most of which become digestible after gelatinization. Thus, few RS will be retained in potatoes after regular cooking. To preserve RS in
Zhangchi Peng +5 more
doaj +1 more source
Foods, 2023 Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru’s high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the
Carlos A. Ligarda-Samanez +12 more
doaj +1 more source
Jurnal Teknologi Industri Pertanian, 2020 Purple Sweet Potato is one of agricultural product that has been cultivated in Indonesia with high productivity. One of the processed products from purple sweet potatoes is snacks. It is the part of FastMoving Consumer Good (
Iphov Kumala Sriwana +2 more
doaj +1 more source
Mitigación de la formación de acrilamida en papas fritas tipo chips mediante la adición de antioxidantes fenólicos de Inca muña (Clinopodium bolivianum) [PDF]
Química Nova, 2023 The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at ...
Marianella Zegarra +6 more
doaj +1 more source