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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.
ester (DINC) and which using UPLC- MS / MS demonstrated the presence of bisphenol A of all food products. However, compared to other phthalates, BBP was found at high concentrations in the puff pastry ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
evaluated. Acrylamide could be lowered more efficiently in potato crisps compared to French fries, due to a more pronounced extraction of sugars from potato slices upon blanching. In both products, blanching ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as ...
Influence of storage practices on acrylamide formation during potato frying
Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 °C) compared to storage at 8 °C seemed to ...