Zoekresultaten - 14 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Science and Technology, Volume 42, Issue 1, Number 211, p.207- 211 (2009) ISBN: 0023-6438 Keywords: 2001 Acrylamide ADOLESCENT Adolescents Aged an approach approaches assessment at Boys Bread Carcinogen ...
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 ...
Dietary exposure of Brazilian adolescents to acrylamide
(44th Congress of the European Societies of Toxicology), NA, Volume 172, Supplement, Issue European Societies of Toxicology, NA, p.S190 (2007) ISBN: 0378-4274 Keywords: Acrylamide ADOLESCENT Adolescents ...
Determination of acrylamide levels in selected foods in Brazil
additives and contaminants, Volume 24, Issue 3, Number 241, p.236- 241 (2007) ISBN: 0265-203X Keywords: Acrylamide at beer Brazilian foods Bread Carcinogen Categories Class Cooked foods Countries detection ...
Determination of acrylamide in Brazilian foods by LC-MS/MS
Toxicology, Number S269, NA, p.S268- S269 (2006) ISBN: 0378-4274 Keywords: Acrylamide Brazilian foods Congresses developing European food Foods Societies Society Toxicology Health Topics: Food consumption and ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
Degroodt; R. Verhé Source: J.Agric.Food Chem., Volume 54, Issue 6, Number 2205, p.2199- 2205 (2006) ISBN: 0021-8561 Keywords: Acrylamide an AS at Carcinogen criteria differences Frying Hand Human IS Maturity ...
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
Chimica Acta, Volume 556, Issue 2, Number 280, p.275- 280 (2006) ISBN: 0003-2670 Keywords: Acrylamide an analysis AS Cereal products chromatography data detection food Food Safety Foods identification ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Peteghem; Calus,A.; J-M Degroodt; R. Verhé Source: J.Agric.Food Chem., Volume 54, Issue 2, Number 408, p.404- 408 (2005) ISBN: 0021-8561 Keywords: Acrylamide ALL an AS BALANCE conditions environmental factors ...