Results 21 to 30 of about 4,308 (242)
Influence of potassium on the productivity and quality of potato: A Review
Environment Conservation Journal, 2020 Potato ranks one of the most important food crops after rice, wheat, and other field crops. A healthy potato crop removes about 1.7 to 2.3 quintals of potassium ha-1, illustrating that the potassium requirement for potatoes is much higher than that of ...
Amanpreet Singh +3 more
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Applied Sciences, 2021 The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature.
Elżbieta Rytel +5 more
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Quality of potatoes grown in various regions of Serbia as influenced by heavy metal and pesticide residues concentrations [PDF]
Journal of Agricultural Sciences (Belgrade), 2002 It is possible to decompose starch into monosaccharides by the method of acid starch hydrolysis. By applying appropriate chemical procedure, a main solution is obtained, from which aliquots are taken after filtration to determine of the present glucose ...
Rajković Miloš B. +2 more
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Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females
Foods, 2020 Food texture plays a critical role in influencing an individual’s perceived satiation and ad libitum intake. It remains unclear, however, whether such textural changes can also affect snack consumption.
Jimmy Cahayadi +3 more
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Microstructural properties of potato chips [PDF]
Food Structure, 2018 Abstract The microstructure of foods and their response to both deformation and hydration is anticipated to be a key driver in texture and taste perception during comminution and oral processing. Here we characterise the microstructure of potato chips (crisps) using a broad range of microscopy techniques and labelling methods to capture potato cell ...
Sushil Dhital +3 more
openaire +2 more sources
Advanced Functional Materials, EarlyView.Intelligent radiative cooling devices, adaptable to various weather conditions, have the potential for year‐round energy savings. This study introduces a sustainable dual‐mode film made from polycaprolactone nanofibers and upcycled chip bags for effective thermal management.
Qimeng Song +4 more
wiley +1 more source
Retention of β-carotene in biofortified sweet potato chips after processing
Acta Scientiarum: Technology, 2019 Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the ...
Luís Marangoni Júnior +5 more
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Scientific African, 2023 Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods.
Amr A. El-Sayed +2 more
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FiN‐Kiri: Fabric‐Based Inflatable Kirigami Actuator for Multimodal Soft Robots
Advanced Robotics Research, EarlyView.This study introduces a type of inflatable fabric‐based kirigami actuator capable of performing bending motion. The actuator is utilized as soft grippers, a crawling robot and a swimming robot. The crawling robot demonstrated extraordinary motion capabilities, such as moving forward, turning and navigating a narrow tunnel.
Yang Yu +12 more
wiley +1 more source
Ciência e Agrotecnologia, 2005 Objetivou-se com este trabalho conhecer a influência dos tipos de óleos e tempos de fritura na perda de umidade e absorção de óleo em batatas fritas.
Neuza Jorge, Vanessa Martins Lunardi
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