Résultats de la recherche - 3 results
METROFOOD-RI: Pilot services with physical, remote and virtual access
for demonstrating technical solutions and adaptations of food processing technology to minimize acrylamide in bakery products at the National Research & Development Institute for Food Bio-resources ...
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Publication Type: Peer reviewed scientific article Authors: Arisseto Pavesi,A.; M.C. de Figueiredo Toledo; Govaert,Y.; Joris Van Loco; Stéphanie Fraselle; J-M Degroodt; D. Caroba Source: LWT- Food ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
LWT- Food Science and Technology, Volume 41, Issue 9, Number 1654, p.1648- 1654 (2008) ISBN: 0023-6438 Keywords: Acrylamide at Blanching Design effect Efficiency factors Frying Impact Less ON period ...