Search results - 14 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
combining levels of acrylamide in foods determined analytically by an accredited LC Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux Spoorelementen en nanomaterialen ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
previously used for blanching, leading to over 10% less reduction in the final acrylamide content Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux Spoorelementen en ...
Comparison of potato varieties between seasons and their potential for acrylamide formation
importance of a multifactorial approach to mitigate acrylamide generation in potato products. Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux Spoorelementen en ...
A modified sample preparation for acrylamide determination in cocoa and coffee products
reproducibility were obtained during a laboratory validation procedure. Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide ...
Dietary exposure of Brazilian adolescents to acrylamide
Congresses dietary European exposure Societies Society Toxicology Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide ...
Determination of acrylamide levels in selected foods in Brazil
content using a liquid chromatography-tandem mass spectrometry method. A limit of detection of 10 µg kg Health Topics: Food consumption and food safety Consommation et sécurité alimentaires ...
Determination of acrylamide in Brazilian foods by LC-MS/MS
Toxicology, Number S269, NA, p.S268- S269 (2006) ISBN: 0378-4274 Keywords: Acrylamide Brazilian foods Congresses developing European food Foods Societies Society Toxicology Health Topics: Food consumption and ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
during frying. Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux Spoorelementen en nanomaterialen Trace elements and nanomaterials Manuscript versions: DOI: ...
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
A limit of detection of 10 µg kg Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide Service: Éléments ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
results reported should be seen in the perspective of the warm growing season of 2003. Health Topics: Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux Spoorelementen en ...