139 related articles for article (PubMed ID: 38472765)
1. Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries.
Gikundi EN; Buzera A; Orina I; Sila D
Foods; 2024 Feb; 13(5):. PubMed ID: 38472765
[TBL] [Abstract][Full Text] [Related]
2. Identification of potato varieties suitable for cold storage and reconditioning: A safer alternative to anti-sprouting chemicals for potato sprouting control.
Visse-Mansiaux M; Shumbe L; Brostaux Y; Ballmer T; Smit I; Dupuis B; Vanderschuren H
Food Res Int; 2024 May; 184():114249. PubMed ID: 38609227
[TBL] [Abstract][Full Text] [Related]
3. Selection and Evaluation of 21 Potato (
Wayumba BO; Choi HS; Seok LY
Foods; 2019 Mar; 8(3):. PubMed ID: 30875814
[TBL] [Abstract][Full Text] [Related]
4. Influence of storage practices on acrylamide formation during potato frying.
De Wilde T; De Meulenaer B; Mestdagh F; Govaert Y; Vandeburie S; Ooghe W; Fraselle S; Demeulemeester K; Van Peteghem C; Calus A; Degroodt JM; Verhé R
J Agric Food Chem; 2005 Aug; 53(16):6550-7. PubMed ID: 16076148
[TBL] [Abstract][Full Text] [Related]
5. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
Vinci RM; Mestdagh F; De Muer N; Van Peteghem C; De Meulenaer B
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):417-25. PubMed ID: 20131131
[TBL] [Abstract][Full Text] [Related]
6. Low-Acrylamide French Fry Acceptance: A Pilot Study.
Johnson AM; Porter G; Camire ME
J Food Sci; 2019 Dec; 84(12):3717-3725. PubMed ID: 31762028
[TBL] [Abstract][Full Text] [Related]
7. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
Ohara-Takada A; Matsuura-Endo C; Chuda Y; Ono H; Yada H; Yoshida M; Kobayashi A; Tsuda S; Takigawa S; Noda T; Yamauchi H; Mori M
Biosci Biotechnol Biochem; 2005 Jul; 69(7):1232-8. PubMed ID: 16041124
[TBL] [Abstract][Full Text] [Related]
8. Alleviation of low temperature sweetening in potato by expressing Arabidopsis pyruvate decarboxylase gene and stress-inducible rd29A : A preliminary study.
Pinhero R; Pazhekattu R; Marangoni AG; Liu Q; Yada RY
Physiol Mol Biol Plants; 2011 Apr; 17(2):105-14. PubMed ID: 23573000
[TBL] [Abstract][Full Text] [Related]
9. High temperature storage of potato (Solanum tuberosum L.) for processing--a feasibility study.
Mehta A; Kaul HN
Plant Foods Hum Nutr; 1988; 38(3):263-8. PubMed ID: 3237629
[TBL] [Abstract][Full Text] [Related]
10. Reconditioning and weather conditions affect black spot damage during storage of potato (Solanum tuberosum L.) tubers.
Grudzińska M; Mańkowski D
J Sci Food Agric; 2019 Aug; 99(11):4913-4921. PubMed ID: 30924948
[TBL] [Abstract][Full Text] [Related]
11. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
Tran NL; Barraj LM; Collinge S
Risk Anal; 2017 Sep; 37(9):1754-1767. PubMed ID: 27866376
[TBL] [Abstract][Full Text] [Related]
12. Sugar metabolism, chip color, invertase activity, and gene expression during long-term cold storage of potato (Solanum tuberosum) tubers from wild-type and vacuolar invertase silencing lines of Katahdin.
Wiberley-Bradford AE; Busse JS; Jiang J; Bethke PC
BMC Res Notes; 2014 Nov; 7():801. PubMed ID: 25399251
[TBL] [Abstract][Full Text] [Related]
13. Cold sweetening diversity in Andean potato germplasm from Argentina.
Colman SL; Massa GA; Carboni MF; Feingold SE
J Sci Food Agric; 2017 Nov; 97(14):4744-4749. PubMed ID: 28370005
[TBL] [Abstract][Full Text] [Related]
14. Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product.
Tajner-Czopek A
Nahrung; 2003 Aug; 47(4):228-31. PubMed ID: 13678258
[TBL] [Abstract][Full Text] [Related]
15. Potato processing scenario in India: Industrial constraints, future projections, challenges ahead and remedies - A review.
Marwaha RS; Pandey SK; Kumar D; Singh SV; Kumar P
J Food Sci Technol; 2010 Mar; 47(2):137-56. PubMed ID: 23572617
[TBL] [Abstract][Full Text] [Related]
16. Application of a portable infrared instrument for simultaneous analysis of sugars, asparagine and glutamine levels in raw potato tubers.
Ayvaz H; Santos AM; Moyseenko J; Kleinhenz M; Rodriguez-Saona LE
Plant Foods Hum Nutr; 2015 Jun; 70(2):215-20. PubMed ID: 25861767
[TBL] [Abstract][Full Text] [Related]
17. Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.
Buzera A; Gikundi E; Orina I; Sila D
Foods; 2022 Feb; 11(4):. PubMed ID: 35205983
[TBL] [Abstract][Full Text] [Related]
18. Potato tonoplast sugar transporter 1 controls tuber sugar accumulation during postharvest cold storage.
Liu T; Kawochar MA; Begum S; Wang E; Zhou T; Jing S; Liu T; Yu L; Nie B; Song B
Hortic Res; 2023 Apr; 10(4):uhad035. PubMed ID: 37799627
[TBL] [Abstract][Full Text] [Related]
19. The effect of asparaginase on acrylamide formation in French fries.
Pedreschi F; Kaack K; Granby K
Food Chem; 2008 Jul; 109(2):386-92. PubMed ID: 26003362
[TBL] [Abstract][Full Text] [Related]
20. Sterol Oxidation Products in French Fries and in Stored Potato Chips.
Lee K; Herian AM; Higley NA
J Food Prot; 1985 Feb; 48(2):158-161. PubMed ID: 30934517
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]