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Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados
(Universidade Estadual Paulista (Unesp), 2009-07-07)
O mercado de chips e snacks, particularmente àqueles obtidos de matéria-primas ricas em amido como banana, mandioca e mandioquinha-salsa, embora não suprem as necessidades diárias do indivíduo, vem ocupando um espaço cada ...
Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados
(Universidade Estadual Paulista (Unesp), 2009-07-07)
O mercado de chips e snacks, particularmente àqueles obtidos de matéria-primas ricas em amido como banana, mandioca e mandioquinha-salsa, embora não suprem as necessidades diárias do indivíduo, vem ocupando um espaço cada ...
Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados
(Universidade Estadual Paulista (UNESP), 2014)
Perfil de ácidos graxos em batatas Chips comercializadas em são José do Rio Preto - Brasil
(2010)
The objective this study was to evaluate the fatty acids profile of samples of chips potato marketed in the city of São Jose do Rio Preto-SP. We collected samples of 10 brands of chips potato, obtained from 3 different ...
Development of a computer vision system to measure the color of potato chips
(ELSEVIER, 2006)
The objective of this research was to design and implement an inexpensive computer vision system for measuring the color of a highly heterogeneous food material not only in shape as well in color such as potato chips in ...
Color development and acrylamide content of pre-dried potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive ...
Numerical simulation of electrokinetic flow in microfluidic chips
(Asociación Argentina de Mecánica Computacional, 2006-12)
Microfluidic chips are miniaturized analytical devices used in chemical, biological and medical applications. In most cases, fluids are conducted through microchannels by applying electric potentials and/or pressure ...
Grading of Potato Chips According to Their Sensory Quality Determined by Color
(2012)
Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...