Résultats de la recherche - 6 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 ...
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
Potato products PRODUCTS purification relative Reproducibility result results Sample SENSITIVITY study Tandem Mass Spectrometry Term Test tests time treatment VALIDATION variation Abstract: A robust and ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
French fries. These assumptions were studied on three varieties: Bintje, Ramos, and Saturna from the harvest of 2003. Decreasing N fertilization caused increases in the reducing sugar concentration from ...
Influence of storage practices on acrylamide formation during potato frying
study sugar Temperature The Netherlands treatment use varieties variety Abstract: A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the ...