Résultats de la recherche - 6 results
METROFOOD-RI: Pilot services with physical, remote and virtual access
interface (API) for a risk evaluation tool The use cases will help to evaluate the usability of the single access point of the research infrastructure and to fine-tune the access procedures and interfaces ...
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 ...
A modified sample preparation for acrylamide determination in cocoa and coffee products
presented in this work. For the sample pretreatment, different solvents, purification steps, and solid-phase extraction cartridges were evaluated. The analyses were carried out on a µ-Bondapak C18 column ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human ...
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
different materials were evaluated for filtration and purification of the extract. To increase the performances in terms of sensitivity, a preconcentration to small volume was introduced before liquid ...
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 ...