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Showing 1 to 5 of 5 for “"Potato products"”.
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Formation of acrylamide in potato products and its dietary exposure
Acrylamide is formed during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to the formation of this process contaminant. Due to their frequent consumption, these products moreover contribute significantly to …
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Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
The purpose of this research was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and …
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The effect of several antioxidants on the storage stability of dehydrated potato flakes
Thesis (M.S.)--Michigan State University. Dept. of Food Science and Human Nutrition, 1975
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Study on the processing technology of iced roasted sweet potato and its sensory characteristics and nutritional peculiarities
Nowadays, fresh sweet potato is greatly influenced by seasonality and unable to be consumed all year. The roast sweet potato in market is usually made by personal, so the quality, safety and nutrition cannot be guaranteed effectively. In addition, roasted sweet potato is hard to storage and has a …