- Bedoelde u
- 2018
Zoekresultaten - 4 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Trace elements and nanomaterials Manuscript versions: DOI: http://dx.doi.org/10.1016/j.lwt.2008.05.024 Version: Published Full text access: Public Access DOI: ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
LWT- Food Science and Technology, Volume 41, Issue 9, Number 1654, p.1648- 1654 (2008) ISBN: 0023-6438 Keywords: Acrylamide at Blanching Design effect Efficiency factors Frying Impact Less ON period ...
Comparison of potato varieties between seasons and their potential for acrylamide formation
Degroodt; R. Verhé Source: J.Sci.Food Agric., Volume 88, Issue 2, Number 318, p.313- 318 (2008) ISBN: 1097-0010 Keywords: acid Acrylamide approach approaches Carcinogen Comparison composition conditions food ...
A modified sample preparation for acrylamide determination in cocoa and coffee products
methods, Volume 1, Issue 1, Number 55, p.49- 55 (2008) ISBN: 1936-9751 Keywords: Acrylamide Analyses AS Clean up Cocoa Combination Complex Matrices detection i identification Ion IS Laboratories LC-MS/MS ...