Process standardization and storability of calcium fortified potato chips through vacuum impregnation
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3254-3
Abstract: Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried… read more here.
Keywords: fortified potato; process; vacuum impregnation; calcium ... See more keywords
Magnetic nano-carbon core shell as potent mixed hemimicelle solid phase extraction strategy for determination of acrylamide from potato chips coupled by high-performance liquid chromatography
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the Iranian Chemical Society"
DOI: 10.1007/s13738-019-01811-2
Abstract: Magnetic nano-carbon core shell was applied as mixed hemimicelle magnetic solid phase extraction adsorbent to introduce a novel sample preparation method for determination of acrylamide from potato chips. Acrylamide is identified as neurotoxic, a probable… read more here.
Keywords: extraction; core shell; nano carbon; magnetic nano ... See more keywords
Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2018.02.001
Abstract: Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination… read more here.
Keywords: vacuum frying; temperature; potato chips; assisted vacuum ... See more keywords
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.020
Abstract: This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0,… read more here.
Keywords: lipid derived; potato chips; decadien amine; oil ... See more keywords
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102752
Abstract: Abstract The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of… read more here.
Keywords: potato chips; glucose fructose; assisted leaching; acrylamide hydroxymethylfurfural ... See more keywords
Microstructure investigation and its effects on moisture sorption in fried potato chips
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.06.034
Abstract: Abstract It is important to understand the influence of processing conditions to design a desirable food product. The microstructure and water sorption capacity of three types of fried potato chips were evaluated in order to… read more here.
Keywords: water; fried potato; sorption; potato chips ... See more keywords
Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111763
Abstract: Abstract The present work applied the ultrasound pretreatment (UPT) to reduce oil absorption and improve quality features (texture) of potato chips. The oil content, oil fractions, cell viability, cell morphology, oil distribution, color changes, and… read more here.
Keywords: oil absorption; ultrasound pretreatment; potato chips; oil ... See more keywords
Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2020-0135
Abstract: Abstract Traditional assessment method for the food crispness was sensory analysis which was time consuming and needed experienced panelists. Aiming to to develop a quick evaluation of the food crispness, a mechanical-acoustic testing method was… read more here.
Keywords: crispness; mechanical acoustic; method; crispness using ... See more keywords
Sweet Potato Chips Development and Optimization of Chips Processing Variables
Sign Up to like & getrecommendations! Published in 2019 at "Open Agriculture"
DOI: 10.1515/opag-2019-0011
Abstract: Abstract 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… read more here.
Keywords: processing variables; pre drying; sweet potato; time ... See more keywords
High-Performance Liquid Chromatography Determination of Acrylamide after Its Extraction from Potato Chips
Sign Up to like & getrecommendations! Published in 2019 at "Pharmaceutical Sciences"
DOI: 10.15171/ps.2019.42
Abstract: Background: Acrylamide is a known carcinogenic product that has been found among the substances such as potato chips which to be processed under the heat-treatment. In order to extract amounts of acrylamide from fried chips… read more here.
Keywords: chromatography determination; extraction; liquid chromatography; potato chips ... See more keywords
Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.657579
Abstract: The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of… read more here.
Keywords: storage; product; application tarkhineh; tarkhineh ... See more keywords