Search results - 5 results
Plasticizers and bisphenol A, in packaged foods sold in the Tunisian markets: study of their acute in vivo toxicity and their environmental fate.
addition, the plasticizers and BBP will therefore discharge via wastewater treatment plants in aquatic system and could reach marine organisms such as fish. We have followed the fate of BBP in bream Sparus ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
evaluated. Acrylamide could be lowered more efficiently in potato crisps compared to French fries, due to a more pronounced extraction of sugars from potato slices upon blanching. In both products, blanching ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as ...
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
a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 °C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar ...