The performance of olive oil during intermittent frying of potato slices and cod fillets was compared to those of selected vegetable oils (corn, oliveresidue and 50/50 mixture of olive and corn oils) using conditions resembling those used in home food preparations. The main scope of this study was to decide what is the best substitute for olive oil in home frying applications. Free fatty acid c...

The conversion of dehydroisoandrosterone to its ,B-D-glucopyranoside is readily effected by surviving slices of the potato tuber at pH 8. This reaction is largely limited to dehydroisoandrosterone and isoandrosterone, and is slowly reversed at pH 4 as the result of weak P-glucosidase-like activity. Potatoes also contain an active /?-glucuronidase which differs from known preparations in possess...

Actinomycin D prevents the full development in a 24-hour period of both wound respiration and cyanide resistance only when given in the first 10 to 12 hours following the cutting of potato tuber (Solanum tuberosum var. Russet) slices. The capacity for choline incorporation into phosphatidylcholine increases with slice aging and is inhibited by actinomycin D in the same time-restricted way. The ...

The dramatic changes in oxygen consumption which occur following slicing of dormant tuber tissue have been well documented (6, 7, 9). It has been difficult to interpret the results of various workers because the investigators have frequently employed different methods of slicing, aeration, and illumination, as well as various culture solutions, temperatures, and types of tissue. Lee and Chasson...

This paper introduces a novel drying system called ohmic assisted (OAD) – the simultaneous combination of heating and convectional air drying. The OAD improved characteristics potato slices. Depending on process conditions, time was shortened by 20–60% compared to conventional air-drying system. level applied voltage temperature were effective reduction. To achieve better understanding changes ...