Résultats de la recherche - 14 results
Influence of storage practices on acrylamide formation during potato frying
Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Vandeburie,S.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van Peteghem; Calus,A.; J-M Degroodt; R. Verhé Source: J.Agric.Food C ...
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
Publication Type: Scientific poster, presentation or proceeding Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; R. Verhé; Govaert,Y.; Stéphanie Fraselle; J-M Degroodt; Vandeburie,S.; Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: V ...
Determination of acrylamide in food products using the LC-MS/MS technique
Publication Type: Scientific poster, presentation or proceeding Authors: Stéphanie Fraselle; University of Ghent Source: ACRYPOM Kick-off meeting, Issue UGhent (2004) Keywords: Acrylamide food LC-MS/MS PRODUCTS Technique Health Topics: Acrylamide Acrylam ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Publication Type: Scientific poster, presentation or proceeding Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; R. Verhé; Govaert,Y.; Stéphanie Fraselle; J-M Degroodt; Vandeburie,S.; Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: 1 ...