Oxidation of Potato Chips: Correlation of Sensory Evaluation and Chemiluminescence Measurements of Oxidized Potato Chips

被引：0
|
作者：
Kaser, Fabian [1 ,2 ]
Kneubuehler, Helena [3 ]
Vaihinger, Markus [3 ]
机构：
[1] ACL Instruments Inc, CH-3210 Kerzers, Switzerland
[2] Berne Univ Appl Sci, CH-3027 Bern, Switzerland
[3] Swiss Coll Agr, CH-3052 Zollikofen, Switzerland
来源：
LUMINESCENCE | 2010年 / 25卷 / 02期
关键词：
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
引用
收藏
页码：145 / 145
页数：1
相关论文
共 50 条
  • [31] Sweet Potato Chips Development and Optimization of Chips Processing Variables
    Timalsina, Pratiksha
    Prajapati, Reena
    Bhaktaraj, Sabina
    Shrestha, Razina
    Shrestha, Susmita
    Mitra, Pranabendu
    OPEN AGRICULTURE, 2019, 4 (01): : 118 - 128
  • [32] Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market
    Becalski, A.
    Stadler, R.
    Hayward, S.
    Kotello, S.
    Krakalovich, T.
    Lau, B. P. -Y.
    Roscoe, V.
    Schroeder, S.
    Trelka, R.
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2010, 27 (09): : 1193 - 1198
  • [33] The potato chips and dry mashed as products of potato rational processing
    Mazur, Anatoliy
    UKRAINIAN FOOD JOURNAL, 2014, 3 (02) : 175 - 184
  • [34] Effect of raw potato composition on acrylamide formation in potato chips
    Granda, C
    Moreira, RG
    Castell-Perez, E
    JOURNAL OF FOOD SCIENCE, 2005, 70 (09) : E519 - E525
  • [35] THE RELATION OF THE CALCIUM CONTENT OF POTATO TUBERS TO THE QUALITY OF POTATO CHIPS
    NG, KC
    BROWN, HD
    BLACKMORE, RH
    BUSHNELL, J
    FOOD TECHNOLOGY, 1957, 11 (02) : 118 - 122
  • [36] THE FLUIDIZATION CHARACTERISTICS OF POTATO-CHIPS
    MCLAIN, HD
    MCKAY, G
    JOURNAL OF FOOD TECHNOLOGY, 1981, 16 (01): : 59 - 66
  • [37] THE EFFECT OF POTATO CONDITIONING ON THE QUALITY OF CHIPS
    SIMEK, J
    ROSTLINNA VYROBA, 1980, 26 (09): : 1003 - 1008
  • [38] Sex, potato chips, and media literacy
    Van Horn, R
    PHI DELTA KAPPAN, 2002, 84 (01) : 10 - +
  • [39] DETERMINATION OF SALT IN POTATO-CHIPS
    BEERNAERT, HAS
    VANDERMIJNSBRUGGE, FMC
    DEMARTELAERE, JMCJG
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 178 (01): : 27 - 30
  • [40] Volume measurement method of potato chips
    Segnini, S
    Pedreschi, F
    Dejmek, P
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2004, 7 (01) : 37 - 44
12345