Potato chips

Known as: chips, crisp 
 

Topic mentions per year

Topic mentions per year

2006-2016
02420062016

Papers overview

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2016
2016
Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary… (More)
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2016
2016
Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group… (More)
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2016
2016
Deep-frying leads to the generation of various degradation products providing desired properties, like aroma, taste, or color… (More)
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2015
2015
The most common methods for acrylamide analysis in foods require the use of LC-MS/MS and GC-MS. Although these methods have great… (More)
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2015
2015
It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing… (More)
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2015
2015
Any consumer who opens a bag of potato or corn chips (or crisps in the UK) knows there is no time to waste to enjoy or share them… (More)
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2014
2014
Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples… (More)
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2014
2014
Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess… (More)
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2014
2014
BACKGROUND In conventional manufacturing of potato chips, achieving an extremely low moisture content (2% by weight) in the final… (More)
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