Quality Evaluation and Control of Potato Chips and French Fries
نویسندگان
چکیده
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 (CARAH), 11 rue P. Pastur, 7800 Ath, Belgium
منابع مشابه
Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
In this study, digital colour images of fried potato chips and french fries were analyzed to estimate acrylamide levels based on the correlation with analyses using liquid chromatography-mass spectrometry. In fried potato images, bright yellow (Region 1), yellowish brown (Region 2) and darker brown (Region 3) regions were clearly visible, having different kinds of image pixels with characterist...
متن کاملIn-house–validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean market
Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato c...
متن کاملتغییر ویژگیهای کیفی و سینتیک افت قندهای احیاکننده در خلال سیبزمینی طی آنزیمبری
Due to problems in storage, transportation and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance. French fries quality mainly depends on the appearance, taste, color, texture and oil uptake. One of the important steps in product processing is blanching. This step improves product texture and color due to the decrease in reducing...
متن کاملLow-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 کاملP-61: Effects of Acrylamid on Sperm Parameters and Chromatin Quality in Mice
Background: Acrylamid (AA) is found in carbohydraterich foods that are prepared at high temperatures, such as French fries and potato chips. The toxic effects of AA in male animals include degeneration of epithelial cells of seminiferous tubules, decreased number of sperm and elevation in abnormal spermatozoa. The aim of this study was to evaluate the detrimental effects of AA on sperm paramete...
متن کامل