1. Vacuum Frying to Eliminate the Need for Reconditioning After Long-term Cold Storage and to Retain Health-benefiting Compounds, Reduce Toxins, and Maintain Quality Attributes in White-, Red-, and Purple-fleshed Potato Chips Open Access Author: Sido, Abigail Claire Title: Vacuum Frying to Eliminate the Need for Reconditioning After Long-term Cold Storage and to Retain Health-benefiting Compounds, Reduce Toxins, and Maintain Quality Attributes in White-, Red-, and Purple-fleshed Potato Chips Graduate Program: Food Science Keywords: potatoesphytochemicalsvacuum fryingcolor-fleshedchipsanthocyaninsacrylamidetoxinsglycoalkaloidstrigonelline File: Download Abigail_Sido_Final_Thesis.pdf Committee Members: Jairam Kp Vanamala, Thesis Advisor/Co-AdvisorRamaswamy C Anantheswaran, Thesis Advisor/Co-Advisor
