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Zoekresultaten - 11 results

Surveillance environnementale des Poliovirus en Belgique- Etude de faisabilité

(GSK Rixensart et Fri-pharma), renforce l’importance de disposer d’un tel outil. La plus-value d’une surveillance environnementale réside aussi dans sa complémentarité à la surveillance actuelle. Elle ...

Arsenic Release from Foodstuffs upon Food Preparation.

moisture content upon food preparation. Arsenic species were released to the broth during boiling, steaming, frying, or soaking of the food. Concentrations declined with maxima of 57% for total arsenic, 65% ...

Health-care and home-care utilization among frail elderly persons in Belgium

participants (>/=65 years) in the Belgian Health Interview Survey the prevalence of frailty, as determined by items referring to the Fried phenotype, was estimated according to age, gender, comorbidity, place ...

Determination of the migration of primary aromatic amines from polyamide kitchenware using UPLC-MS/MS

contact food contact material Frying Guidelines health IS kitchenware liquid chromatography Liquid chromatography coupled to tandem mass spectrometry Mass Mass Spectrometry Melamine method Migration ...

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

Frying Human Impact Industries Industry IS observed ON period Potato Potato products production PRODUCTS reducing reducing sugar result results seasonal seasonal variation Seasons STORAGE study sugar ...

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 ...

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

composition France Frying Human Increase IS n Netherlands ON parameters Potato Practice PRACTICES production Reconditioning reducing reducing sugar Reduction result risk STORAGE Storage temperature Storage time ...

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 ...

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