Keywords: چیپس سیب زمینی; Potato crisps; Vacuum frying; Conventional frying; Acrylamide; Alkyl pyrazines; Oil oxidation; 3-MCPD esters;
مقالات ISI چیپس سیب زمینی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products
Keywords: چیپس سیب زمینی; PipBet; pipecolic acid betaine; PipAc; pipecolic acid; Mepiquat; Pesticide; Thermal processing; Vegetables; Potato; French fries; Potato crisps; Pipecolic acid; Maillard reaction;
Keywords: چیپس سیب زمینی; Acrylamide; Margin of Exposure; Potato crisps; Savoury snacks; Risk characterization;
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
Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure
Keywords: چیپس سیب زمینی; Potato crisps; Acrylamide; Dietary intake; Exposure; Trend; AECOSAN; Spanish Agency of Consumption and Food Security and Nutrition; BMD; benchmark dose; BMDL; benchmark dose lower confidence limit; BW; body weight; EC; European Commission; EFSA; European
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
Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps
Keywords: چیپس سیب زمینی; Acrylamide; Empirical modelling; Kinetics; Maillard reaction; Potato crisps; Predictive modelling
Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale
Keywords: چیپس سیب زمینی; Acrylamide; Agents; Potato crisps; Inhibition
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
Keywords: چیپس سیب زمینی; Acrylamide; pH; Pre-treatments; Sensory analysis; Potato crisps
Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography–positive chemical ionization tandem mass spectrometry
Keywords: چیپس سیب زمینی; Acrylamide; Solid-phase microextraction; Gas chromatography–mass spectrometry; Positive chemical ionization; French fries; Potato crisps
The effects of oils and frying temperatures on the texture and fat content of potato crisps
Keywords: چیپس سیب زمینی; Texture; Fat content; Potato crisps; Frying fat; Frying temperature
Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique
Keywords: چیپس سیب زمینی; Pre-drying; Sugar dipping; Oil content; Moisture content; Shrinkage; Potato crisps; Frying
Fatty acid and salt contents of snacks in the Cretan and Cypriot market: A child and adolescent dietary hazard
Keywords: چیپس سیب زمینی; Fatty acid content; Snacks; Salt; Potato crisps; Cyprus; Greece
Profiling flavor compounds of potato crisps during storage using solid-phase microextraction
Keywords: چیپس سیب زمینی; Solid-phase microextraction; Volatile organic compounds; Lipid oxidation; Potato crisps; Food analysis;