Résultats de la recherche - 3 results
Comparison of potato varieties between seasons and their potential for acrylamide formation
VARIABILITY variation varieties variety Abstract: BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to ...
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
VARIABILITY Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide Service: Éléments traces et nanomatériaux ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
ON Potato PROCESSES Science symposium variables Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide ...