Résultats de la recherche - 9 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 ...

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 ...

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 ...

A modified sample preparation for acrylamide determination in cocoa and coffee products

Limit of Detection Liquid chromatography-tandem mass spectrometry Mass Mass Spectrometry method ON performance PRODUCTS protein purification relative Reproducibility Sample Solutions Solvents time ...

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

Chimica Acta, Volume 556, Issue 2, Number 280, p.275- 280 (2006) ISBN: 0003-2670 Keywords: Acrylamide an analysis AS Cereal products chromatography data detection food Food Safety Foods identification ...

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 ...

Determination of acrylamide in food products using the LC-MS/MS technique

LC-MS/MS PRODUCTS Technique Health Topics:  Acrylamide Acrylamide Acrylamide Service:  Éléments traces et nanomatériaux Spoorelementen en nanomaterialen Trace elements and nanomaterials Full text language:  ...

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