Browsing by Author "a0295007-1f21-4338-9762-11b7d281dc18"

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    • Grading of Potato Chips According to Their Sensory Quality Determined by Color 
      Pedreschi, Franco; Bunger Timmermann, Andrea; Skurtys, Olivier; Allen, Paula; Rojas, Ximena (2012)
      Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
    • Reduction of acrylamide formation in potato slices during frying 
      Pedreschi, Franco; Kaack, Karl; Granby, Kit (2004)
      Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...
    • Tara pod (caesalpinia spinosa) extract mitigates neo-contaminant formation in chilean bread preserving their ... 
      Pedreschi, Franco; Saavedra Gatica, Ilse Elizabeth; Bunger Timmermann, Andrea; Zuiliga, Rommy N.; Pedreschi, Romina; Chirinos, Rosana; Campos, David; Mariotti-Celis, María Salome (Elsevier, 2018-09)
      "Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod ...