Results 251 to 260 of about 50,598 (299)

Lipid oxidation in potato chips

Journal of the American Oil Chemists' Society, 1983
AbstractQualitative and quantitative analyses of volatile compounds in fresh and aged potato chips and unused fresh and aged frying oils showed that oxidation of oils was mainly responsible for volatile compound changes in potato chips during storage. The lipid oxidation of potato chips was determined by measuring the peroxide value of potato chips and
D. B. Min, D. Q. Schweizer
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Potato composition and chipping quality

American Potato Journal, 1961
Large scale screening studies conducted during the 1958 and 1959 growing seasons revealed that only reducing sugars gave consistent evidence of correlation with the chipping color of potatoes. However, certain other compositional factors including ascorbic acid, basic amino acids and specific enzyme systems were found to be at least inconsistently ...
Edward F. Hoover, Paul A. Xander
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IMPINGEMENT DRYING OF POTATO CHIPS

Journal of Food Process Engineering, 2002
ABSTRACTThe effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m2C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated.
ALINE T. CAIXETA, ROSANA MOREIRA, M. ELENA CASTELL‐PEREZ   +2 more
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Microscopic structure of potato chips

American Potato Journal, 1960
Microscopic examination of potato chips and French fries has provided conclusive demonstration that the cellular structure remains intact and that the cell walls rarely, if ever, rupture during the deep-fat frying process. Blistering of chips is a result of simple cell separation due to expansion of steam trapped within the slices when the surface ...
R. M. Reeve, E. M. Neel
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Soxhlet extraction of acrylamide from potato chips

The Analyst, 2003
The problem of complete extraction of acrylamide from potato chips was investigated. A method was developed based on the Soxhlet extraction technique. A defatted sample was extracted continuously with methanol, for 10 days, in a Soxhlet extractor. After about 7 days, a constant concentration of acrylamide was reached.
Jörgen R, Pedersen, Jim O, Olsson
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Peerless Potato Chips

SSRN Electronic Journal, 2021
Gregory B. Fairchild, Liz Ivaniw Jones
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Packaging design for potato chips

Journal of Food Engineering, 2001
Abstract For many years modified atmosphere packaging (MAP) has been successfully used to prolong the shelf life of many products. One of the issues that still need to be addressed is the evaluation of the optimal head space gas composition (i.e., the initial head space gas composition that guarantees the longest shelf life to the product).
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Total glycoalkaloids in potatoes and potato chips

Journal of Agricultural and Food Chemistry, 1980
C E, Sizer, J A, Maga, C J, Craven
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment

Ca-A Cancer Journal for Clinicians, 2022
Jun J Mao,, Msce, Lorenzo Cohen, Karen M Mustian   +2 more
exaly  

Potato Chips Analyzing

2021
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