Determination of acrylamide contents in fried potato chips based on computer vision

被引：0
|
作者：
He, Peng [1 ]
Wang, Chenglin [1 ]
Wan, Xiaoqing [1 ]
机构：
[1] Communication and Electronic Engineering Institute, Qiqihar University, Qiqihar 161006, China
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2013年 / 44卷 / 01期
关键词：
Acrylamides - Computer vision technology - Determination system - Double sided - Fried potato - Gas chromatography-mass spectrometry methods - Image filtering algorithms - Linear regression equation;
D O I：
10.6041/j.issn.1000-1298.2013.01.023
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：119 / 124
相关论文
共 50 条
  • [41] Mitigation strategies to reduce acrylamide formation in fried potato products
    Morales, Francisco
    Capuano, Edoardo
    Fogliano, Vincenzo
    MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES, 2008, 1126 : 89 - 100
  • [42] Acrylamide in fried and roasted potato products:: A review on progress in mitigation
    Foot, R. J.
    Haase, N. U.
    Grob, K.
    Gonde, P.
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2007, 24 : 37 - 46
  • [43] Acrylamide Contamination, Shelf-Life and Sensory Properties of Puffed Potato Starch Chips Deep-Fried in Rapeseed Oil-Based Oleogels
    Onacik-Gur, Sylwia
    Ptasznik, Stanislaw
    Zbikowska, Anna
    Marciniak-Lukasiak, Katarzyna
    APPLIED SCIENCES-BASEL, 2024, 14 (24):
  • [44] Aggregating-agent-assisted surface-enhanced Raman spectroscopy-based detection of acrylamide in fried foods: A case study with potato chips
    Ye, Zhi-hao
    Chen, Xiao-tong
    Zhu, Hai-yan
    Liu, Xiao-qian
    Deng, Wen-hui
    Song, Wei
    Li, Da-xiang
    Hou, Ru-yan
    Cai, Hui-mei
    Peng, Chuan-yi
    FOOD CHEMISTRY, 2023, 403
  • [45] Fried potato chips and French fries-Are they safe to eat?
    Furmaga-Jablonska, Wanda
    Jablonski, Miroslaw
    Pluta, Ryszard
    NUTRITION, 2011, 27 (10) : 1076 - 1077
  • [46] Optimization of process variables for preparation of fresh fried potato chips
    Pokharkar, S
    Mahale, D
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2001, 38 (04): : 369 - 370
  • [47] Chemical characteristics of potato chips fried in repeatedly used oils
    Nuri Kim
    Ki Seon Yu
    Jaecheol Kim
    Taehwan Lim
    Keum Taek Hwang
    Journal of Food Measurement and Characterization, 2018, 12 : 1863 - 1871
  • [48] Presence of minerals in cottonseed oil and their content in fried potato chips
    Ezekiel, R.
    Upadhyay, N.C.
    Journal of Food Science and Technology, 2009, 46 (04) : 395 - 396
  • [49] Presence of minerals in cottonseed oil and their content in fried potato chips
    Ezekiel, R.
    Upadhyay, N. C.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (04): : 395 - 396
  • [50] Chemical characteristics of potato chips fried in repeatedly used oils
    Kim, Nuri
    Yu, Ki Seon
    Kim, Jaecheol
    Lim, Taehwan
    Hwang, Keum Taek
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12 (03) : 1863 - 1871
12345