“Chips with Everything”: A Laboratory Exercise for Comparing Subjective and Objective Measurements of Potato Chips

Healthy eating or chips with everything?

Outlines the numerous messages sent to consumers regarding healthy eating practices and indicates the problems involved in determining whether or not the British consumer has adopted a nutritious and healthy diet. Research was undertaken which measured individuals' involvement in healthy eating issues and related this to several demographic characteristics. The research indicates some variation...

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

The science of pesticide-free potato chips.

Bioelectronic DNA chips for the clinical laboratory.

guish between apoptotic and necrotic cells, we performed an Annexin V assay with propidium iodide exclusion. In accordance with our TUNEL assay, .95% of the cells were Annexin V positive (unpublished results). Less than 5% of these Annexin V-positive cells showed simultaneous incorporation of propidium iodide. We therefore conclude that .95% of the plasmaderived cells are indeed in apoptosis an...

Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry

Background and Objectives: In the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with g...