Zoekresultaten - 3 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Salt State WATER work Abstract: Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from S+úo Paulo State. The exposure assessment was carried out by ...
Determination of acrylamide levels in selected foods in Brazil
Sample Samples Temperature VALIDATION variation Abstract: Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human ...