sweet potato chips
Selected indexed studies
- Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. (J Food Sci, 2022) [PMID:35638337]
- Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips. (Food Chem, 2024) [PMID:39068802]
- Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips. (J Food Sci Technol, 2023) [PMID:37424578]
_Worker-drafted node — pending editorial review._
Connections
sweet potato chips helps
Sources
- Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction. (2023) pubmed
- Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. (2023) pubmed
- Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. (2022) pubmed
- Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips. (2024) pubmed
- Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips. (2023) pubmed
- Trends in acrylamide content in selected potato/sweet potato products on the Canadian market. (2024) pubmed
- Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips. (2023) pubmed
- An In Vitro Study of the Impacts of Sweet Potato Chips with Potentially Probiotic Levilactobacillus brevis and Lactiplantibacillus plantarum on Human Intestinal Microbiota : Impacts of potato chips with probiotics on intestinal microbiota. (2025) pubmed
- Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressures. (2025) pubmed
- Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and the physicochemical properties of the flour under different energy inputs and pressures. (2025) pubmed