1. Effect of Vacuum Frying on Toxin Formation, Retention of Quality Attributes, and Consumer Acceptability as a means to Eliminate Reconditioning after Long Term Cold Storage in White-, Red-, and Purple- Fleshed Potato Chips Open Access Author: Koestler, Christine E Title: Effect of Vacuum Frying on Toxin Formation, Retention of Quality Attributes, and Consumer Acceptability as a means to Eliminate Reconditioning after Long Term Cold Storage in White-, Red-, and Purple- Fleshed Potato Chips Graduate Program: Food Science Keywords: PotatoesColor-fleshedvacuum fryingacrylamide5-hydroxymethylfurfuraladvanced glycation end-productschips File: Download Koestler_Thesis_Final.pdf Committee Members: Jairam K.P. Vanamala, Thesis Advisor/Co-AdvisorJohn N. Coupland, Thesis Advisor/Co-AdvisorHelene Hopfer, Committee Member
