Search results - 9 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Salt State WATER work Abstract: Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from S+úo Paulo State. The exposure assessment was carried out by ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
Potato PROCESSES PRODUCTS reducing reducing sugar Reduction Response surface methodology study sugar Temperature time WATER Abstract: A central composite design was used to study the effect of blanching ...
Comparison of potato varieties between seasons and their potential for acrylamide formation
VARIABILITY variation varieties variety Abstract: BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to ...
A modified sample preparation for acrylamide determination in cocoa and coffee products
VALIDATION variation work Abstract: A modified sample preparation for acrylamide determination in difficult matrices such as cocoa and coffee by a liquid chromatography-tandem mass spectrometry method is ...
Determination of acrylamide levels in selected foods in Brazil
Sample Samples Temperature VALIDATION variation Abstract: Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
n ON parameters Potato PROCESSES reducing reducing sugar SCREENING Size Soil STORAGE Storage time study sugar survey time Tuber size Type Underwater weight varieties variety Weight Abstract: A number of ...
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
Potato products PRODUCTS purification relative Reproducibility result results Sample SENSITIVITY study Tandem Mass Spectrometry Term Test tests time treatment VALIDATION variation Abstract: A robust and ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Fertilization Frying Hand Impact Increase Increases LEVEL n observed ON Order Potato Quality reducing reducing sugar result results sugar varieties variety Abstract: The quality of the potato has been found to ...
Influence of storage practices on acrylamide formation during potato frying
study sugar Temperature The Netherlands treatment use varieties variety Abstract: A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the ...