Search results - 3 results

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

Publication Type: Peer reviewed scientific article Authors: Pavesi, Arisseto; Toledo, M.C.; Govaert, Y.; Van Loco, Joris; Fraselle, Stéphanie; Degroodt, J-M Source: Food analytical methods, Volume ...

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Peteghem; Calus,A.; J-M Degroodt; R. Verhé Source: J.Agric.Food Chem., Volume 54, Issue 2, Number 408, p.404- 408 (2005) ISBN: 0021-8561 Keywords: Acrylamide ALL an AS BALANCE conditions environmental factors ...

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