Résultats de la recherche - 4 results

Plasticizers and bisphenol A, in packaged foods sold in the Tunisian markets: study of their acute in vivo toxicity and their environmental fate.

packaged foods are considered as among the major sources of human exposure to plasticizers and bisphenol which migrate from plastic packing. In the present study, a wide range of food products sold on the ...

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 ...

Selection criteria for potato tubers to minimize acrylamide formation during frying

Degroodt; R. Verhé Source: J.Agric.Food Chem., Volume 54, Issue 6, Number 2205, p.2199- 2205 (2006) ISBN: 0021-8561 Keywords: Acrylamide an AS at Carcinogen criteria differences Frying Hand Human IS Maturity ...

Influence of storage practices on acrylamide formation during potato frying

composition France Frying Human Increase IS n Netherlands ON parameters Potato Practice PRACTICES production Reconditioning reducing reducing sugar Reduction result risk STORAGE Storage temperature Storage time ...

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