Zoekresultaten - 8 results

Optimization of the blanching process to reduce acrylamide in fried potatoes

Publication Type: Peer reviewed scientific article Authors: Mestdagh,F.; De Wilde,T.; Stéphanie Fraselle; Govaert,Y.; Ooghe,W.; J-M Degroodt; R. Verhé; Carlos Van Peteghem; De Meulenaer,B. Source: ...

Comparison of potato varieties between seasons and their potential for acrylamide formation

Publication Type: Peer reviewed scientific article Authors: De Meulenaer,B.; De Wilde,T.; Mestdagh,F.; Govaert,Y.; Ooghe,W.; Stéphanie Fraselle; Deulemeester,K.; Carlos Van Peteghem; Calus,A.; J-M ...

Selection criteria for potato tubers to minimize acrylamide formation during frying

Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van Peteghem; Calus,A.; J-M ...

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Vandeburie,S.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van ...

Influence of storage practices on acrylamide formation during potato frying

Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Vandeburie,S.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van ...

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

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

Development and application of analytical methods adapted to the determination of mycotoxins and environmental pollutants in some organic and home-produced foodstuffs

F.; De Temmerman, L; Motte, JC.; Schneider, YJ.; Goeyens, L.; Van Peteghem, Carlos; Larondelle, Y. Source: 2 nd symposium on recent advances in food analysis, NA, Issue international Association of ...

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

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

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