油炸颜色 来自美国

Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 

The most recent potato variety to join the list of approved McDonald’s potato varieties is the Dakota Russet, developed at North Dakota State University by Asunta Thompson

Whether you call them glassy ends, translucent ends, dark ends, jelly ends, or something even less flattering, sugar ends are a significant issue.

Key Technology announces that it has signed an exclusive licensing agreement with EVK DI Kerschhaggl GmbH and Insort GmbH to deploy Chemical Imaging Technology (CIT®), an advanced value-added hyperspectral solution, in Key’s products, further enhancing...

The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, according to a scientist speaking at the 245th National Meeting &Exposition of the American ...

Idaho potato growers at a Monday meeting in Burley approved processing contracts with J.R. Simplot and McCain Foods that both include payment increases averaging 1.6 percent.

Key Technology unveils its new Product Definer, a state-of-the-art instrument, located in its customer visitor center. This proprietary hyperspectral imaging spectrometer helps Key quickly analyze and evaluate new applications and technologies.

Prevenir la actividad de una enzima clave in las papas podría ayudar a aumentar su calidad por medio de reducir la acumulación de azúcares que ocurre cuando las papas se almacenan en frío, según científicos del Servicio de Investigación Agrícola (ARS)....

Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists.

Sugar management is an important factor for potato crops. In this month's 'Focus on Potato' presentation, titled 'Sugar Management in Storage,'Dr. A.J. Bussan from the University of Wisconsin guides viewers through sugar management of tubers during various stages of crop management and storage.

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).

During the production of par-fried french fries, problems can occur if the potatoes used in the process start becoming opaque. This happens when the starch in potatoes is converted into sugars.