Results 31 to 40 of about 4,308 (242)
Vacuum frying of potato chips [PDF]
Journal of Food Engineering, 2002 Vacuum frying was tested as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144 C) and vacuum pressure (16.661, 9.888, and 3.115 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.
Jagoba Garayo, Rosana Moreira
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Advanced Science, EarlyView.This study reveals the molecular mechanism by which the transcription factor FgSge1 regulates mycotoxin biosynthesis and virulence in Fusarium graminearum. FgSge1 binds to the TAARGTTT cis‐element, enabling self‐activation. It recruits the SAGA complex, promotes histone acetylation, and facilitates jet‐like chromatin remodeling, thereby activating ...
Yueqi Zhang +6 more
wiley +1 more source
Steroidal glycoalkaloids in potato foods as affected by cooking methods
International Journal of Food Properties, 2018 Potato and its products have become indispensable foods and snacks for most people. Steroidal glycoalkaloids (SGAs) occur in all tissues of the potato, and consuming potatoes with a high SGA content harms human health. Therefore, the effects of different
Xuheng Nie +3 more
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Grasas y Aceites, 2004 The frying shelf life of commercial frying oil was increased by the addition of synthetic and natural antioxidants, e.g. TBHQ, retinyl palmitate and ascorbyl palmitate (antioxidant vitamins).The results revealed that TBHQ had the best effect in retarding
Samah Said Mahmoud Allam +1 more
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Advanced Science, EarlyView.Sodium ion capacitor (SIC) is currently constrained by the low discharge capacity of commercial activated carbon as positive electrode material. This review provides a holistic summary of research efforts on alternative porous carbon materials for SIC. Image created by the authors with www.biorender.com.
Ademola Adeniji +2 more
wiley +1 more source
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [PDF]
Journal of Food and Bioprocess Engineering, 2021 Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation.
Somaye Seyedi +4 more
doaj
Foods, 2022 The water–energy–food (WEF) nexus has become a key concept to promote the cross-sectoral coordination toward sustainable development. In particular, understanding the interdependences of these pillars, as well as addressing a life cycle perspective, is ...
Ana Fernández-Ríos +11 more
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Agribusiness, EarlyView.ABSTRACT Using a lab‐in‐the‐field experiment, we investigate how providing information about food miles and pesticide residue influences willingness to pay (WTP) for potatoes among 407 shoppers in Taiwan, split between a supermarket and a farmers market.
Chiu‐Lin Huang +3 more
wiley +1 more source
Sweet Potato Chips Development and Optimization of Chips Processing Variables
Open Agriculture, 2019 Sweet potatoes are nutritionally rich and can be converted into chips using a simple frying technique. However, frying processing variables affect the quality of chips significantly and optimization of processing variables is necessary to produce the ...
Timalsina Pratiksha +5 more
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Grasas y Aceites, 2001 Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40ºC in oven, and a -23ºC as a control.
Paz Robert +6 more
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