Mapping of Traditional Potato Fries (Slap Chips) from Eleven Potato Cultivars
نویسندگان
چکیده
منابع مشابه
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...
متن کاملQuality Evaluation and Control of Potato Chips and French Fries
Franco Pedreschi1, Domingo Mery2 and Thierry Marique3 1Universidad de Santiago de Chile, Departamento de Ciencia y Tecnología de Alimentos, Av. Ecuador 3769, Santiago de Chile, Chile 2Pontificia Universidad Católica de Chile, Departamento de Ciencia de la Computación, Av. Vicuña Mackenna 4860 (143), Santiago de Chile, Chile 3Centre pour l’Agronomie et l’Agro-Industrie de la Province de Hainaut ...
متن کاملOlive Oil Ameliorates Fries Potato Chips Associated Hazards Effects of Acrylamide
Acrylamide (ACR) is an important industrial chemical substance. ACR is also found in carbohydrate rich foods that prepared at high temperature (>120 o C), such as fries potato chips. Studies approved that high levels of ACR cause several metabolic disorders such as oxidation in liver, small and large intestine tissues. ACR is metabolized by either conjugation with glutathione or oxidation to gl...
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ژورنال
عنوان ژورنال: Journal of Nutritional Health & Food Engineering
سال: 2017
ISSN: 2373-4310
DOI: 10.15406/jnhfe.2017.06.00203