Zoekresultaten - 21 results

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 ...

Influence of storage practices on acrylamide formation during potato frying

Peteghem; Calus,A.; J-M Degroodt; R. Verhé Source: J.Agric.Food Chem., Volume 53, Issue 16, Number 6557, p.6550- 6557 (2005) ISBN: 0021-8561 Keywords: Acrylamide ALL AS at Belgium Carcinogen Change Changes ...

Estudo preliminar sobre a presença de acrilamida em produtos à base de batata comercializados no Brasil

University- Brazil Source: 6° Simpósio Latino Americano de Ciência de Alimentos, Issue Campinas University/Brazil (2005) Keywords: Acrylamide Brazilian foods de Potato Service:  Éléments traces et nanomatériaux ...

The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying

Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: Voedselchemie in Vlaanderen V. Trends in levensmiddelenanalyse, NA, Issue KVCV, NA (2005) Keywords: Acrylamide Frying ON Potato trend trends ...

Determination of acrylamide in food products using the LC-MS/MS technique

Publication Type: Scientific poster, presentation or proceeding Authors: Stéphanie Fraselle; University of Ghent Source: ACRYPOM Kick-off meeting, Issue UGhent (2004) Keywords: Acrylamide food ...

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: 10th Symposium on Applied Biological Sciences, NA, Issue UGhent/KULeuven/VUB, NA (2004) Keywords: Acrylamide biological sciences Frying investigation ...

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