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Relevant bibliographies by topics / Chips potato

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Academic literature on the topic 'Chips potato'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Chips potato"

1

Marcotte, Michelle. "Potato Chips." Canadian Institute of Food Science and Technology Journal 19, no. 4 (1986): xi. http://dx.doi.org/10.1016/s0315-5463(86)71477-6.

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Thurow, Lester C. "Microchips, Not Potato Chips." Foreign Affairs 73, no. 4 (1994): 189. http://dx.doi.org/10.2307/20046816.

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Kalita, Diganta, and Sastry Jayanty. "Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars." Current Research in Nutrition and Food Science Journal 5, no. 2 (2017): 75–88. http://dx.doi.org/10.12944/crnfsj.5.2.04.

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Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for

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4

Aminlari, M., R. Ramezani, and M. H. Khalili. "Production of Protein-Coated Low-Fat Potato Chips." Food Science and Technology International 11, no. 3 (2005): 177–81. http://dx.doi.org/10.1177/1082013205054785.

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The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potat

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Del Nobile, M. A. "Packaging design for potato chips." Journal of Food Engineering 47, no. 3 (2001): 211–15. http://dx.doi.org/10.1016/s0260-8774(00)00118-7.

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Garayo, Jagoba, and Rosana Moreira. "Vacuum frying of potato chips." Journal of Food Engineering 55, no. 2 (2002): 181–91. http://dx.doi.org/10.1016/s0260-8774(02)00062-6.

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CAIXETA, ALINE T., ROSANA MOREIRA, and M. ELENA CASTELL-PEREZ. "IMPINGEMENT DRYING OF POTATO CHIPS." Journal of Food Process Engineering 25, no. 1 (2002): 63–90. http://dx.doi.org/10.1111/j.1745-4530.2002.tb00556.x.

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Dhital, Sushil, Stefan K. Baier, Michael J. Gidley, and Jason R. Stokes. "Microstructural properties of potato chips." Food Structure 16 (April 2018): 17–26. http://dx.doi.org/10.1016/j.foostr.2018.03.001.

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Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile mole

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Timalsina, Pratiksha, Reena Prajapati, Sabina Bhaktaraj, Razina Shrestha, Susmita Shrestha, and Pranabendu Mitra. "Sweet Potato Chips Development and Optimization of Chips Processing Variables." Open Agriculture 4, no. 1 (2019): 118–28. http://dx.doi.org/10.1515/opag-2019-0011.

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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 produce the desired quality chips. The objective of this study was to optimize the pre-drying time and the frying conditions (time and temperature) to obtain quality sweet potato chips with low fat. RSM with CCRD was used to develop regression and response surface models to observe the effect of pre-drying time and frying variables and optimize the f

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Dissertations / Theses on the topic "Chips potato"

1

Pak, Paul Kote-Tak. "Glucose and sucrose levels in potato tubers by cultivars and farms stored under different regimes and their influence on potato chip color /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399026372.

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Granda, Claudia Esthela. "Kinetics of acrylamide formation in potato chips." Texas A&M University, 2003. http://hdl.handle.net/1969.1/3970.

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Acrylamide is considered a carcinogen in animals and a possible carcinogen in humans. It has been found in starch rich foods cooked at high temperatures. Vacuum frying (10 Torr) was studied as a possible alternative to reduce acrylamide formation in potato chips. Seven potato cultivars were analyzed to determine their influence on acrylamide formation during traditional and vacuum frying. The White Rose cultivar produced the highest level of acrylamide during both traditional and vacuum frying. Vacuum frying (10 Torr, 118oC, 8 min) produced chips with lower acrylamide content than those produc

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Gamble, Michael H. "Oil uptake during potato slice frying." Thesis, Loughborough University, 1987. https://dspace.lboro.ac.uk/2134/33006.

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This work was carried out to determine and quantify the mechanism whereby oil was transferred into potato slices during frying. At the same time processing variables were identified and examined to determine the effect of each variable on oil uptake. Samples of potatoes of the variety Record UK were sliced, using a commercial slicer, and fried in "Sizzle", a 50:50 blend of hydrogenated soya and palm oils. The moisture loss / oil uptake was examined at 145°C, 165°C, 185°C by frying samples for 0–5 minutes at 30 second intervals. It was found that oil uptake, a temperature independent effect in

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Buck, Vinodini Emmanuela. "Factors dominating adhesion of NaCl onto potato chips." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

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Plimpton, Shari L. "Factors affecting the oil content of potato chips and the application of near infra-red reflectance to on-line moisture and oil content measurements /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399026461.

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Campbell, Louise A. "Effects of gender and experience on results of sensory analyses of corn and potato chips /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9842512.

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O'Neill, Alfred John. "The extraction of vegetable oils from potato chips using supercritical carbon dioxide." Thesis, University of Ottawa (Canada), 1987. http://hdl.handle.net/10393/5194.

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Oliveira, Marcel de Campos. "Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/99046.

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Orientador: Neuza Jorge<br>Banca: Odair Zenebon<br>Banca: Ana Lúcia Barretto Penna<br>Resumo: O mercado de chips e snacks, particularmente àqueles obtidos de matéria-primas ricas em amido como banana, mandioca e mandioquinha-salsa, embora não suprem as necessidades diárias do indivíduo, vem ocupando um espaço cada vez maior, especialmente nos centros urbanos. O objetivo deste trabalho foi avaliar a composição nutricional, o perfil de ácidos graxos e as informações nutricionais dos rótulos das amostras de batatas chips e de snacks extrusados. Foram coletadas 10 amostras de batatas chips e 10 am

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McDowell, Garrett Alexandrea. "Eating Potato Chips with Chopsticks: Nikkei Latin Americans Making Home, Shaping Family and Defining Selves." Diss., Temple University Libraries, 2009. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/46251.

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Anthropology<br>Ph.D.<br>This dissertation examines the effects of return migration on Nikkei (of Japanese descent) sending communities in the Soconusco Region (Acacoyagua), Chiapas, Mexico and Lima, Peru. Massive numbers of Nikkei Latin Americans have been returning to Japan in the last two decades filling a shortage in low-skill labor. The Nikkei mass exodus is indicative of the global economic pattern that has caught Latin American countries in a downward economic spiral resulting in joblessness and class polarization. For many, transnational migration is the only viable option for economic

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Araujo, Thaís Helena de. "Produtividade de cultivares de batata e atributos de qualidade para processamento industrial nas formas de palha e chips." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/11/11136/tde-19032014-110640/.

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O mercado brasileiro de processamento de batata tem mostrado expressivo crescimento nos ultimos anos. No entanto, sua expansao e condicionada pelo suprimento de materia-prima adequada ao processamento industrial. As principais industrias de batata frita priorizam cultivares aptas para cada forma de processamento, pois a escolha correta da cultivar contribui para a reducao do custo de producao e para o aumento do rendimento e da qualidade do produto final. O objetivo dessa pesquisa foi estudar a eficiencia produtiva, a aptidao culinaria e as caracteristicas das cultivares de batata quando proce

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Books on the topic "Chips potato"

1

(Firm), CQ Products. Potato chips cookbook: 101 recipes with potato chips. CQ Products, 2010.

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PLATO AND POTATO CHIPS. EBOOKIT COM, 2012.

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Crunch!: A history of the great American potato chip. University of Wisconsin Press, 2008.

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Dadey, Debbie. Ghosts Don't Eat Potato Chips. Scholastic, 1992.

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Scales, Cynthia G. Potato chips for breakfast: An autobiography. Quotidian, 1986.

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Potato chips for breakfast: An autobiography. Bantam Books, 1989.

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Kurzweil, Allen. Potato chip science. Workman Pub., 2009.

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Christison, Mary Ann. Purple cows & potato chips: Multi-sensory language acquisition activities. Alemany Press, 1987.

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9

Hämmig, Christoph. Chips Geschichten von Hansheinrich Zweifel: Anekdoten und Geschichten aus dem Leben des Mitbegründers und Pioniers der Zweifel Pomy-Chips AG. Werd-Verlag, 2007.

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10

Fish and chips and the British working class, 1870-1940. Leicester University Press, 1992.

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Book chapters on the topic "Chips potato"

1

Elton, David J. "Effective Potato Chips." In Grounded! American Society of Civil Engineers, 2015. http://dx.doi.org/10.1061/9780784413920.ch07.

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Elmore, J. Stephen, Samuel Snowden, Adrian Briddon, Nigel G. Halford, and Donald S. Mottram. "Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips." In ACS Symposium Series. American Chemical Society, 2016. http://dx.doi.org/10.1021/bk-2016-1237.ch010.

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Pedreschi, F., and P. Moyano. "Effect of Water Content on Physical Properties of Potato Chips." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch45.

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Johnson, Michelle C. "Grotto Water and Potato Chips: Turnerian Ethnographic Performance as Pedagogical Resistance." In Experiential and Performative Anthropology in the Classroom. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41995-0_8.

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Rios, Victor M. "Stealing a Bag of Potato Chips and Other Crimes of Resistance." In Gender, Sexuality, and Intimacy: A Contexts Reader. SAGE Publications, Inc, 2018. http://dx.doi.org/10.4135/9781506352299.n28.

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Freedman, Joshua, and Dan Jurafsky. "Authenticity in America: Class Distinctions in Potato Chip Advertising." In Food and Culture. Routledge, 2018. http://dx.doi.org/10.4324/9781315680347-18.

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Ravindran, Aravind, Julien Lévy, Elizabeth Pierson, and Dennis C. Gross. "Loop-Mediated Isothermal Amplification Procedure (LAMP) for Detection of the Potato Zebra Chip Pathogen “Candidatus Liberibacter solanacearum”." In Plant Pathology. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2620-6_7.

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Gould, Wilbur. "Potatoes and Potato Chips." In Snack Foods Processing. CRC Press, 2001. http://dx.doi.org/10.1201/9781420012545.sec3.

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Pedreschi, F., D. Mery, and T. Marique. "Quality Evaluation and Control of Potato Chips." In Computer Vision Technology for Food Quality Evaluation. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-802232-0.00022-0.

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"3. Consumer Confusion or Potato Chips and Olive Oil." In The Popular Policeman and Other Cases. Amsterdam University Press, 2005. http://dx.doi.org/10.1515/9789048503872-004.

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Conference papers on the topic "Chips potato"

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Dubrovskis, Vilis, Imants Plume, and Indulis Straume. "Co-fermentation of carrots, grain residues and potato chips." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n415.

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Singh, Anushikha, Mohan Mishra, Malay Kishore Dutta, and Radim Burget. "An imaging method for automated detection of acrylamide in potato chips." In 2017 4th IEEE Uttar Pradesh Section International Conference on Electrical, Computer and Electronics (UPCON). IEEE, 2017. http://dx.doi.org/10.1109/upcon.2017.8251097.

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Sriharti, Ari Rahayuningtyas, Novita Dwi Susanti, and Rislima Febriani Sitompul. "Biogas utilization for drying sweet potato chips by using infrared dryer." In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5011871.

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Agrawal, G. D., and D. Parikh. "Solar Cabinet Drying of Green Chilies and Potato Chips - An Experimental Study." In Power and Energy Systems. ACTAPRESS, 2010. http://dx.doi.org/10.2316/p.2010.701-132.

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Schlenker, Chiara Seidel, Jonathan Jair Diaz, Luis Fernando Morales, Leonardo Alberto Ciendua, Alvaro Antonio Patino, and Jairo Orlando Montoya. "Design and implementation of a machine for the production of potato chips." In 2013 II International Congress of Engineering Mechatronics and Automation (CIIMA). IEEE, 2013. http://dx.doi.org/10.1109/ciima.2013.6682782.

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"Drying Kinetics of Sweet Potato Chips in a Forced Convection Tray-Type Dryer." In Aug. 2017 Thailand International Conferences. URUAE, 2017. http://dx.doi.org/10.17758/uruae.iae0817302.

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RAMASAMY, MANIKANDAN. "Modulation of Salicylic Acid Receptor Activity Confers Resistance to Potato Zebra Chip Disease." In ASPB PLANT BIOLOGY 2020. ASPB, 2020. http://dx.doi.org/10.46678/pb.20.989633.

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