Search results - 6 results
METROFOOD-RI: Pilot services with physical, remote and virtual access
infrastructure, funded upon the EU H2020 METROFOOD- PP project for its Preparatory Phase, aiming to establish a new distributed European Research Infrastructure (RI) to promote scientific excellence and increase ...
Plasticizers and bisphenol A, in packaged foods sold in the Tunisian markets: study of their acute in vivo toxicity and their environmental fate.
Then, the identified chemical molecules were studied for their environmental fate and tested in vivo for its toxicity in mice models. The food products analyzed using GC- MS / MS indicated the presence of ...
Comparison of potato varieties between seasons and their potential for acrylamide formation
investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
acrylamide concentration of the French fries. Thus by lowering the amount of N fertilizer, an increase of 30-65% of the acrylamide generation during frying could be observed. It seems of extreme importance to ...
Influence of storage practices on acrylamide formation during potato frying
enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve ...