Résultats de la recherche - 21 results
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 ...
Cadmium in the food chain near non-ferrous metal production sites.
Belgian adult population. To evaluate the contamination levels of locally produced food items, 35 fruit samples, 97 vegetable samples, 98 samples of potatoes and 53 samples of meat, liver and kidney of ...
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 ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
n ON parameters Potato PROCESSES reducing reducing sugar SCREENING Size Soil STORAGE Storage time study sugar survey time Tuber size Type Underwater weight varieties variety Weight Abstract: A number of ...
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
Increase Ion Laboratories Limit of Detection liquid chromatography Liquid chromatography coupled to tandem mass spectrometry Mass Mass Spectrometry measurement method ON Participation performance Potato ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Fertilization Frying Hand Impact Increase Increases LEVEL n observed ON Order Potato Quality reducing reducing sugar result results sugar varieties variety Abstract: The quality of the potato has been found to ...
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 ...
Estudo preliminar sobre a presença de acrilamida em produtos à base de batata comercializados no Brasil
University- Brazil Source: 6° Simpósio Latino Americano de Ciência de Alimentos, Issue Campinas University/Brazil (2005) Keywords: Acrylamide Brazilian foods de Potato Service: Éléments traces et nanomatériaux ...
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: Voedselchemie in Vlaanderen V. Trends in levensmiddelenanalyse, NA, Issue KVCV, NA (2005) Keywords: Acrylamide Frying ON Potato trend trends ...