Keywords: چیپس سیب زمینی; Potato chips; Acrylamide; Continuous Wavelet Transform (CWT); Image processing; Leave One Out Cross Validation (LOOCV);
مقالات ISI چیپس سیب زمینی (ترجمه نشده)
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Keywords: چیپس سیب زمینی; Potato chips; Formulated chips; Food structure; Crisp products; Tissue structure; Starch;
Keywords: چیپس سیب زمینی; Ultrasound; Microwave; Vacuum frying; Potato chips; Dehydration; SEM;
Keywords: چیپس سیب زمینی; Oil absorption; Oil distribution; Potato chips; Pore property; Microstructure;
Keywords: چیپس سیب زمینی; Acrylamide; Aluminum oxide; Immobilization; l-asparaginase; Potato chips; RSM;
Keywords: چیپس سیب زمینی; Infrared; Blanching; Drying; Non-fried; Potato chips; Moisture content; Color;
Ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as an efficient and sensitive method for determining of acrylamide in potato chips samples
Keywords: چیپس سیب زمینی; Acrylamide; Potato chips; Ultrasonic-assisted extraction; Dispersive liquid-liquid microextraction; Gas chromatography-mass spectrometry;
Keywords: چیپس سیب زمینی; Microwave-assisted vacuum frying; Potato chips; Oil uptake; Texture; Color
Keywords: چیپس سیب زمینی; Oil absorption; Potato chips; Oil distribution; Frying; Guar gum; GlycerolWater (PubChem CID: 962); Starch (PubChem CID: 439341); Glycerol (PubChem CID: 753); Sudan red (PubChem CID: 5910713); Nile Red (PubChem CID: 65182); Petroleum (PubChem CID: 6437559
Keywords: چیپس سیب زمینی; Potato chips; Fat quantification; Raman; NIR; DRIFT; IR reflection;
Keywords: چیپس سیب زمینی; Acrylamide; Lactobacillus; Potato chips; Simulated gastrointestinal conditions;
Keywords: چیپس سیب زمینی; Potato chips; Parafood; Paratexts; Convenience life span; Liminality; Packaging
Keywords: چیپس سیب زمینی; Acrylamide (PubChem CID: 6579); Food analysis; Food composition; Potato chips; Potato crisps; Corn chips; Corn crisps; Acrylamide; Heavy metals; Carcinogenic; Neurotoxic; Gas chromatography mass spectrometry; Fluorescence; Atomic absorption; Food processi
Keywords: چیپس سیب زمینی; Purple-red-fleshed potato varieties; Potato chips; Polyphenols; Anthocyanins; Antioxidant activity;
Keywords: چیپس سیب زمینی; Acrylamide; Potato chips; Handheld spectrometers; Portable spectrometers; NIR; MIR;
Keywords: چیپس سیب زمینی; Electrospinning; Montmorillonite; Moisture; Lipid peroxidation; Potato chips; Bread
Keywords: چیپس سیب زمینی; Supercritical carbon dioxide; Extraction; SCFE; Potato chips; Vegetable oil; Fat reduction;
Keywords: چیپس سیب زمینی; Transportation hazards; Shelf life; Potato chips
Identification of a novel umami compound in potatoes and potato chips
Keywords: چیپس سیب زمینی; Flavor; Taste; Savory; Umami; Potato; Potato chips; MSG; Thermal generation;
Solar PV powered mixed-mode tunnel dryer for drying potato chips
Keywords: چیپس سیب زمینی; Drying efficiency; Drying tunnel; Modeling; Photovoltaic system; Potato chips; Solar air collector;
Effects of background sound on consumers' sensory discriminatory ability among foods
Keywords: چیپس سیب زمینی; Background sound; Overall difference test; Discriminatory ability; Carbonated soda; Potato chips; Conversation;
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
Keywords: چیپس سیب زمینی; Potato chips; Blanching; Acrylamide; Asparaginase; Color
‘Liking’, ‘Buying’, ‘Choosing’ and ‘Take Away’ preference tests for varying degrees of hedonic disparity
Keywords: چیپس سیب زمینی; Paired preference tests; Operational preferences; Liking preferences; Choosing preferences; Buying preferences; Purchase Intent; Take away preferences; Potato chips
Analysis of complex, processed substances with the use of NIR spectroscopy and chemometrics: Classification and prediction of properties — The potato crisps example
Keywords: چیپس سیب زمینی; NIR spectroscopy; Fat and moisture content; Acid and peroxide values; PROMETHEE; Least squares-support vector machine; Potato chips
Acrylamide removal from heated foods
Keywords: چیپس سیب زمینی; Acrylamide; Biscuits; Potato chips; Removal; Vacuum
Paired preference tests: ‘Liking’, ‘Buying’ and ‘Take Away’ preferences
Keywords: چیپس سیب زمینی; Paired preference tests; Liking; Purchase intent; Take Away preferences; Take food home; Potato chips
Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements
Keywords: چیپس سیب زمینی; Acoustic vibration measurement; Food texture; Piezoelectric sensor; Potato chips
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
Keywords: چیپس سیب زمینی; Acrylamide; Blanching; Defined potato clones; Storage conditions; Potato chips; Potato crisps; Food safety; Food toxicants; Food analysis; Food composition
On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging
Keywords: چیپس سیب زمینی; Potato chips; Acrylamide; Dry matter; Oil content; Near infrared spectroscopy (NIR)
Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
Keywords: چیپس سیب زمینی; Potato chips; Texture; Acoustic measurements; Sensory
Kinetics of acrylamide formation in potato powder
Keywords: چیپس سیب زمینی; Acrylamide; Browning; Kinetics; Potato chips
Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry
Keywords: چیپس سیب زمینی; Acrylamide; HPLC-MS; Grilled meat; Potato chips; Chicken
Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
Keywords: چیپس سیب زمینی; Potato crisp; Potato chips; French fries; Solanun tuberosum L.; Maillard reaction; Risk and benefit; Acrylamide; Total antioxidant capacity; Color; Frying conditions; Food safety; Food composition
Image characterization of potato chip appearance during frying
Keywords: چیپس سیب زمینی; Colour; Potato chips; Image analysis; Flat scanner; Brown area; Oily area
Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips
Keywords: چیپس سیب زمینی; Pyrazines; Volatiles; Potato chips; Solid phase microextraction; Comprehensive two-dimensional gas chromatography (GCÂ ÃÂ GC); Mass spectrometry;
Application of NIR and MIR spectroscopy in quality control of potato chips
Keywords: چیپس سیب زمینی; FT-NIR spectroscopy; FT-MIR spectroscopy; Fat content; Moisture content; Potato chips; Potato chip quality; Food composition
Separation and determination of acrylamide in potato chips by micellar electrokinetic capillary chromatography
Keywords: چیپس سیب زمینی; Acrylamide; MEKC; Potato chips; Quantification; Capillary electrophoresis
Protein enrichment of potato processing waste through yeast fermentation
Keywords: چیپس سیب زمینی; Potato chips; Protein enrichment; Solid-state fermentation; Yeast; Starch waste waters
Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
Keywords: چیپس سیب زمینی; Acrylamide; Potato chips; French fries; Surface colour; Computer vision-based image analysis
Color development and acrylamide content of pre-dried potato chips
Keywords: چیپس سیب زمینی; Potato chips; Frying; Color; Pre-drying; Blanching; Acrylamide
Physical properties of pre-treated potato chips
Keywords: چیپس سیب زمینی; Potato chips; Frying; color; NaCl soaking; Blanching; Texture; Oil absorption; Water content
Colour and image texture analysis in classification of commercial potato chips
Keywords: چیپس سیب زمینی; Potato chips; Quality; Colour; Image texture; Classification; Preference
Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel
Keywords: چیپس سیب زمینی; Mango seed kernel extract and oil; Sunflower oil; Potato chips; Cow milk; Antioxidant activity; Antimicrobial effect
Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
Keywords: چیپس سیب زمینی; Acrylamide; Colour; Heating; Green coffee; Wheat flour; Potato chips
Development of a computer vision system to measure the color of potato chips
Keywords: چیپس سیب زمینی; Potato chips; Frying; Color; Computer vision; L∗a∗b∗; Image processing
Determination of acrylamide in potato chips by a reversed-phase LC–MS method based on a stable isotope dilution assay
Keywords: چیپس سیب زمینی; Acrylamide; Potato chips; Stable isotope dilution analysis; LC–MS
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
Keywords: چیپس سیب زمینی; Acrylamide; Potato chips; Methanol extraction; Improved retention; UV detection;