Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

2021 ◽  
Author(s):  
Zhitong Zhou ◽  
Pedram Nasr ◽  
Arianna Sultani ◽  
H. Douglas Goff ◽  
Maria G. Corradini ◽  
...  
Keyword(s):  
Potato Chips ◽  
Lipid Digestion ◽  
Food Structure

Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?

2021 ◽  
Author(s):  
Zhitong Zhou ◽  
Pedram Nasr ◽  
Arianna Sultani ◽  
H. Douglas Goff ◽  
Maria G. Corradini ◽  
...  
Keyword(s):  
Potato Chips ◽  
Lipid Digestion ◽  
Food Structure

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

2018 ◽  
Vol 9 (4) ◽  
pp. 2508-2516 ◽  
Author(s):  
Edoardo Capuano ◽  
Nicoletta Pellegrini ◽  
Eleni Ntone ◽  
Constantinos V. Nikiforidis
Keyword(s):  
Oil Bodies ◽  
Lipid Digestion ◽  
Food Structure ◽  
The Impact

The impact of roasting and food structure on digestion of hazelnut particles and oil bodies has been thoroughly investigated.

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips

Research of moisture content in formed potato chips

2019 ◽  
Vol 25 (5) ◽  
pp. 240-248
Author(s):  
A. Kovtun ◽  
V. Kovbasa ◽  
K. Soloschenko ◽  
V. Soloschenko ◽  
О. Baldyniuk
Keyword(s):  
Moisture Content ◽  
Potato Chips

ANALYSIS OF EXISTING TECHNOLOGIES PRODUCTION OF POTATO CHIPS

2019 ◽  
Vol 19 (2) ◽  
pp. 146-152
Author(s):  
В.С. Калина ◽  
◽  
Г.М. Вечеря ◽  
Keyword(s):  
Potato Chips

Application of Antioxidant from Bamboo Shoot (Bambusa balcooa) as an Effective Way to Reduce the Formation of Acrylamide in Fried Potato Chips

2016 ◽  
Vol 12 (4) ◽  
pp. 256-263
Author(s):  
Sasikala Shanmugam ◽  
Anjana Bora ◽  
Archana Raju ◽  
Sangamithra Asokapandian ◽  
Swamy John ◽  
...  
Keyword(s):  
Potato Chips ◽  
Bamboo Shoot ◽  
Bambusa Balcooa

Rheological Characteristics and Methodology of Ice Cream: A Review

2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  
Keyword(s):  
Process Design ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Parameters ◽  
Rheological Characteristics ◽  
Rheological Analysis ◽  
Fundamental Information ◽  
Food Structure ◽  
Analytical Tools ◽  
Penetration Tests

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

scholarly journals Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 410 ◽  
Author(s):  
Kristine Bach Korsholm Knudsen ◽  
Christine Heerup ◽  
Tine Røngaard Stange Jensen ◽  
Xiaolu Geng ◽  
Nikolaj Drachmann ◽  
...  
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Lipid Absorption ◽  
Lipid Digestion ◽  
Soy Lecithin ◽  
Neonatal Piglets ◽  
Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

Detection of browning of fresh‐cut potato chips based on machine vision and electronic nose

2021 ◽  
Author(s):  
Tu Hongyang ◽  
Huang Daming ◽  
Huang Xingyi ◽  
Joshua Harrington Aheto ◽  
Ren Yi ◽  
...  
Keyword(s):  
Machine Vision ◽  
Electronic Nose ◽  
Potato Chips ◽  
Fresh Cut
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