Résultats de la recherche - 11 results
Acrylamide in other foods_Determination of acrylamide levels in some food categories and estimation of the exposure for the Belgian population
This call echoes a EFSA scientific opinion of March 2019 stating that partial substitution of wheat flour with chia seed flour can lead to higher levels of acrylamide in the final product. This study is ...
Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products
Volume 18, Issue 8 (2020) Keywords: chaconine feed food glycoalkaloids (GAs) margin of exposure (MOE) Potato solanine Abstract: The European Commission asked EFSA for a scientific opinion on the risks for ...
Experimental evidence for proteins constituting virion components and particle morphogenesis of bacteriophage ZF40.
temperate Myoviridae phage infecting the potato pathogen Pectobacterium carotovorum subsp. carotovorum. Despite its unusual tail morphology, its major tail sheath and tube proteins remained uncharacterized ...
Selenium content of Belgian cultivated soils and its uptake by field crops and vegetables.
Belgium. All samples were collected on commercial production fields, omitting private gardens. All crops were analyzed for their selenium (Se) concentration. The soils represent different soil types ...
SYBR®Green qPCR methods for detection of endogenous reference genes in commodity crops: a step ahead in combinatory screening of Genetically Modified Crops in food and feed products
methods Network Oilseed rape Order PCR performance polymerase chain reaction PRODUCTS qPCR SCREENING Soybean Strategies Strategy sugar Abstract: Identification of crops present in food and/or feed matrices ...
Estimate of intake of sulfites in the Belgian adult population.
of sulphite was performed by a high-performance ion chromatography method with eluent conductivity detector in beers and potato products. Individual food consumption data were then multiplied with the ...
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
Frying Human Impact Industries Industry IS observed ON period Potato Potato products production PRODUCTS reducing reducing sugar result results seasonal seasonal variation Seasons STORAGE study sugar ...
Determination of acrylamide levels in selected foods in Brazil
food Foods foodstuffs Laboratories LC-MS/MS LEVEL levels Limit of Detection Liquid chromatography-tandem mass spectrometry Mass Mass Spectrometry method ON Potato Potato products PRODUCTS result results ...
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 ...