Results 11 to 20 of about 4,308 (242)
POLISH FOREIGN TRADE OF POTATOES AND POTATO PRODUCTSIN THE PERIOD 2000-2015 [PDF]
Annals of the Polish Association of Agricultural and Agribusiness Economists, 2017 Analysis of potatoes and potato products foreign trade was conducted in changing market and trading conditioningbefore and after the Polish accession to the EU and in last years, when adaptation processes in the Polish potato sectorpractically were ...
Wiesław Dzwonkowski
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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 +2 more
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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
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Foods, 2022 Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes.
Aline Iamin Gomide +3 more
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Applied Sciences, 2023 Background: The ecological approach to agriculture causes the desire to eliminate pesticides. Work is underway to replace them with natural agents. Aim: The aim of the research was to introduce an innovative factor and non-invasively increase the yield ...
Piotr Pszczółkowski +4 more
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Changes of acrylamide levels in food products during technological processing
Czech Journal of Food Sciences, 2004 Acrylamide represents toxic compound presence of which in heat processed foodstuffs has been proven only recently. This chemical is of a great health concern since it is classified as a human carcinogen by the International Agency for Research on Cancer (
L. Dunovská +4 more
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Volume Measurement Method of Potato Chips [PDF]
International Journal of Food Properties, 2004 Abstract A simple method is proposed to quantify volume of potato chips by measuring the displaced volume of a finely granular material (rape seeds) by the volume of the chips. Firstly, compaction of the seeds was studied to evaluate the reproducibility and accuracy of the technique.
Segnini, S, Pedreschi, F, Dejmek, P
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The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [PDF]
Journal of Agricultural Sciences (Belgrade), 2021 Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein ...
Paunović Dragana M. +6 more
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Low‐acrylamide French fries and potato chips [PDF]
Plant Biotechnology Journal, 2008 SummaryAcrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum).
Rommens, Caius M +4 more
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Agrotechnical measures in potatoes production for processing into chips
Glasnik Zaštite Bilja, 2022 This study analyzed the intensive production of potatoes which are processed into chips. In the analyzed period (2019 - 2022), all agrotechnical measures in the production of potatoes are presented on the example of PO "Beta".
Ivana Varga +5 more
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