Papers mentioning potato chip or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Global food security faces growing pressure from climate change and limited resources. In land-constrained Singapore, vertical farming is expanding to improve resilience. However,... Read full abstract on PubMed →
Deep-fat frying remains a prevalent culinary technique due to its ability to enhance sensory properties; however, it also initiates complex physicochemical transformations that com... Read full abstract on PubMed →
Acrylamide, a suspected carcinogen formed during high-temperature cooking, is a major safety concern in widely consumed products like potato chips. This study aimed to reduce acryl... Read full abstract on PubMed →
This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis,... Read full abstract on PubMed →
Modified atmosphere packaging (MAP) alters the gaseous composition of air surrounding packaged goods to prevent deleterious oxidation associated reactions. MAP has been adopted for... Read full abstract on PubMed →
Reducing the amount of sodium in food products is necessary in decreasing the prevalence of hypertension, heart attack, and stroke. There is a lack of information on sodium reducti... Read full abstract on PubMed →
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared... Read full abstract on PubMed →
Acrylamide is a byproduct of the Maillard reaction and is formed in a variety of heat-treated commercial starchy foods. It is known to be toxic and potentially carcinogenic to huma... Read full abstract on PubMed →
Acrylamide levels in commercially available potato chips in Japan were monitored between August 2006 and June 2010 using the xanthydrol derivative gas chromatography-mass spectrome... Read full abstract on PubMed →
Dietary benzo[a]pyrene (BaP) levels were analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) in various foods (e.g., snack, potato chip, bread... Read full abstract on PubMed →
A simple and inexpensive liquid chromatography/mass spectrometry (LC/MS) method was developed for the quantitation of acrylamide in various food products. The method involved spiki... Read full abstract on PubMed →
We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulant... Read full abstract on PubMed →
H NMR analysis in samples collected at increasing heating/frying time-points. Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents were also monitored. Substan... Read full abstract on PubMed →
Snail flesh is a highly nutritious and easily digestible food commonly integrated into the human diet. In this study, snails belonging to the <i>Helix aspersa</i> Müller species we... Read full abstract on PubMed →
Essential oil components of Nelumbo nucifera flowers from cultivated and wild lotus samples were analyzed and compared using three different extraction techniques, i.e., headspace... Read full abstract on PubMed →
In the present study the chemical composition of the essential oils from aerial parts of Centaurea tomentella Hand.-Mazz. and C. haussknechtii Boiss. collected in Turkey was evalua... Read full abstract on PubMed →
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF MS) has been used in the present study to isola... Read full abstract on PubMed →
The volatile constituents of the aerial parts of Centaurea amanicola Hub.-Mor., Centaurea consanguinea DC. and Centaurea ptosimopappa Hayek were extracted by hydrodistillation and... Read full abstract on PubMed →
AIM: To analyze the volatile chemical components of the herbal pair Rhizoma Ligustici chuanxiong-Radix paeoniae rubra (RLC-RPR) and compare them with those of each of the herbs alo... Read full abstract on PubMed →
BACKGROUND: The influence of sugar intake on the risk of colorectal cancer (CRC) remains controversial, and there is a need to investigate the heterogeneity of effects among racial... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.