Potato Chips and Potentially Toxic Lithium Level

2021 ◽  
Vol 23 (4) ◽  
Author(s):  
Sumaiyah Sadaf ◽  
Yassir Mahgoub
Keyword(s):  
Potato Chips ◽  
Lithium Level

What is the optimal serum lithium level in the long-term treatment of bipolar disorder? A review

2007 ◽  
Vol 40 (06) ◽  
Author(s):  
E Severus ◽  
N Kleindienst ◽  
F Seemüller ◽  
S Frangou ◽  
HJ Möller ◽  
...  
Keyword(s):  
Bipolar Disorder ◽  
Term Treatment ◽  
Lithium Level ◽  
Serum Lithium Level ◽  
Long Term Treatment

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips

Research of moisture content in formed potato chips

2019 ◽  
Vol 25 (5) ◽  
pp. 240-248
Author(s):  
A. Kovtun ◽  
V. Kovbasa ◽  
K. Soloschenko ◽  
V. Soloschenko ◽  
О. Baldyniuk
Keyword(s):  
Moisture Content ◽  
Potato Chips

Application of Antioxidant from Bamboo Shoot (Bambusa balcooa) as an Effective Way to Reduce the Formation of Acrylamide in Fried Potato Chips

2016 ◽  
Vol 12 (4) ◽  
pp. 256-263
Author(s):  
Sasikala Shanmugam ◽  
Anjana Bora ◽  
Archana Raju ◽  
Sangamithra Asokapandian ◽  
Swamy John ◽  
...  
Keyword(s):  
Potato Chips ◽  
Bamboo Shoot ◽  
Bambusa Balcooa

Detection of browning of fresh‐cut potato chips based on machine vision and electronic nose

2021 ◽  
Author(s):  
Tu Hongyang ◽  
Huang Daming ◽  
Huang Xingyi ◽  
Joshua Harrington Aheto ◽  
Ren Yi ◽  
...  
Keyword(s):  
Machine Vision ◽  
Electronic Nose ◽  
Potato Chips ◽  
Fresh Cut

scholarly journals Kinetic Modelling of Acrylamide Formation during the Frying of Potato Chips

2021 ◽  
pp. 129305
Author(s):  
Matthew Knight ◽  
Simon McWilliam ◽  
Sarah Peck ◽  
Georgios Koutsidis ◽  
Gemma Chope ◽  
...  
Keyword(s):  
Kinetic Modelling ◽  
Potato Chips ◽  
Acrylamide Formation

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

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