In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus
lactis KUMS-T18 strain were produced by using a simple spraying method and then …

The application of Tarkhineh texture to protect probiotics in potato chips has been
investigated as the main goal in this paper. In this study, the probiotic assessments …

This preliminary study aimed to compare the application of pulsed electric field (PEF) with a
traditional blanching as pre-treatments before frying for the mitigation of acrylamide content …

Coloured potato chips, due to a higher concentration of bioactive compounds, may be
healthier compared to traditional chips. This study examined the effect of cultivar and …

The goal of this study was to evaluate quality changes during deep fat frying of five cultivars
of sweet potato (Ipomoea batatas L.) namely,'Ginseng Red','Beauregard','White …

To produce a new probiotic-containing food product, potato chips, as the most preferred fast
food, were chosen. Preferably, it should be preserved for a long period without oxidation …

This study evaluated acrylamide (AA) levels and various quality parameters in homemade
fried potatoes prepared in different sizes by integrating principles from the Slow Food …

The present study was designed to evaluate the effect of varieties on the moisture content,
oil content, fracture force, and color lightness of fried chips made from the three orange …

Acrylamide is mainly formed in fried and baked carbohydrate rich foodstuffs such as potato
chips and crisps through maillard reaction at elevated temperatures. This study was …

In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi
chips. The influence of three process parameters (frying temperature, frying time, and slice …