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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 6
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Food composition and analysis

An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying

Tânia Gonçalves AlbuquerqueDepartment of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal
,
Ana Sanches-SilvaDepartment of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal
,
Lèlita SantosServiço de Medicina I, Hospitais da Universidade de Coimbra (HUC), Coimbra, Portugal
&
Helena S. CostaDepartment of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Lisbon, PortugalCorrespondence[email protected]
Pages 713-717 | Published online: 16 Dec 2011

Citations (13)

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Tânia Gonçalves Albuquerque, Helena S. Costa & M. Beatriz P. P. Oliveira. (2022) 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Critical Reviews in Food Science and Nutrition 62:13, pages 3569-3597.
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Tânia Gonçalves Albuquerque, M. Beatriz P. P. Oliveira, Mafalda Alexandra Silva & Helena S. Costa. (2019) Fat and salt content of “Bolas de Berlim”: a comparative study. Annals of Medicine 51:sup1, pages 165-165.
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Articles from other publishers (11)

Sabria Aued-Pimentel & Mahyara MM Kus-Yamashita. (2021) Analysis of the fat profile of industrialized food in Brazil with emphasis on trans-fatty acids. Journal of Food Composition and Analysis 97, pages 103799.
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Maryam Zokaei, Marzieh Kamankesh, Abdol-Samad Abedi, Motahareh Hashemi Moosavi, Abdorreza Mohammadi, Mehdi Rezvani, Saeedeh Shojaee-Aliabadi & Amin Mousavi Khaneghah. (2020) Reduction in Acrylamide Formation in Potato Crisps: Application of Extract and Hydrocolloid-Based Coatings. Journal of Food Protection 83:5, pages 754-761.
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Tuğçe Halil, Canan Ece Tamer, Senem Suna & Azime Özkan Karabacak. (2019) Investigations of some quality parameters and mathematical modeling of dried functional chips. Heat and Mass Transfer 56:4, pages 1099-1115.
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Tânia Gonçalves Albuquerque, M. Antónia Nunes, M. Beatriz P.P. Oliveira & Helena S. Costa. (2020) Compliance of declared vs. analysed values with EU tolerance limits for mandatory nutrients in prepacked foods. Food Chemistry 302, pages 125330.
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Sofia Cardoso, Olívia Pinho, Pedro Moreira, Maria João Pena, Arminda Alves, José Luís Moreira, Joaquim Mendes, Pedro Graça & Carla Gonçalves. (2019) Salt content in pre-packaged foods available in Portuguese market. Food Control 106, pages 106670.
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Tânia Gonçalves Albuquerque, Joana Santos, Mafalda Alexandra Silva, M. Beatriz. P.P. Oliveira & Helena S. Costa. (2018) An update on processed foods: Relationship between salt, saturated and trans fatty acids contents. Food Chemistry 267, pages 75-82.
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Cem Baltacıoğlu. (2017) Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils. Journal of the American Oil Chemists' Society 94:7, pages 923-934.
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Tânia Gonçalves Albuquerque, Mafalda Alexandra Silva, Maria Beatriz Prior Pinto Oliveira & Helena Soares Costa. (2017) Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer. Brazilian Journal of Food Technology 20:0.
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Tânia Gonçalves Albuquerque, Joana Santos, Mafalda Alexandra Silva, M. Beatriz P. P. Oliveira & Helena S. Costa. (2017) Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products. Food & Function 8:11, pages 4170-4178.
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Tânia Gonçalves Albuquerque, Filipa Santos, Ana Sanches-Silva, M. Beatriz Oliveira, Ana Cristina Bento & Helena S. Costa. (2016) Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits. Food Chemistry 193, pages 187-195.
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Tânia Gonçalves Albuquerque, M. Beatriz P. P. Oliveira, Ana Sanches-Silva, Ana Cristina Bento & Helena S. Costa. (2016) The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food & Function 7:6, pages 2736-2746.
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