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Zoekresultaten - 64 results
Comparison of potato varieties between seasons and their potential for acrylamide formation
that potato growers and the potato-processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
n ON parameters Potato PROCESSES reducing reducing sugar SCREENING Size Soil STORAGE Storage time study sugar survey time Tuber size Type Underwater weight varieties variety Weight Abstract: A number of ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
ON Potato PROCESSES Science symposium variables Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Acrylamide Acrylamide Acrylamide ...
Food contamination with pyrrolizidine alkaloids: the expected and the unexpected
levels up to 557,000 ng/g. An original approach enabled us to demonstrate that only a part of the PA s/ PANO s contamination is transferred during the brewing process of (herbal) teas (15-25%). This ...
How safe are your infusions? Analysis of pyrrolizidine alkaloids in plant based products using UHPLC-MS/MS & highlighting of their transfer rate during brewing.
during the brewing process of (herbal) teas (15-25%). This transfer rate contrasts with the conventional strategy consisting of applying a dilution factor to the PA s concentration found in the dry plant ...
Food groups and risk of colorectal cancer
fruit, nuts, legumes, eggs, dairy, fish, red meat, processed meat and sugar-sweetened beverages with risk of colorectal cancer (CRC). We conducted a systematic search in PubMed and Embase for prospective ...
Consumption of ultra-processed food products and diet quality among children, adolescents and adults in Belgium
Belgium Food intake NUTRITION ultra-processed food Health Topics: Food consumption and food safety Consommation et sécurité alimentaires Voedselconsumptie en –veiligheid Service: Information sanitaire ...
Investigation of the Polycyclic Aromatic Hydrocarbons contamination in spices and dried herbs available on the Belgian market
GC-MS/MS PAHs Polycyclic Aromatic Hydrocarbons Spices Abstract: Polycyclic Aromatic Hydrocarbons (PAH s) are a very broad class of processing contaminants showing genotoxic and carcinogenic effects. For many ...
Benchmarking the Nutrition-Related Policies and Commitments of Major Food Companies in Australia, 2018.
Impact Assessment on Obesity and Population Level Nutrition (BIA-Obesity) tool and process to quantitatively assess company policies across six domains. Thirty-four companies operating in Australia were ...
Lack of nutrient declarations and low nutritional quality of pre-packaged foods sold in Guatemalan supermarkets.
of processing (NOVA classification) and nutritional quality (PAHO and WHO-Europe nutrient profile models). SETTING: Pre-packaged foods for sale in seven supermarkets in Guatemala City. PARTICIPANTS: ...