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Résultats de la recherche - 4 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 ...
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 ...
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
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 ...