Zoekresultaten - 8 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Publication Type: Peer reviewed scientific article Authors: Arisseto Pavesi,A.; M.C. de Figueiredo Toledo; Govaert,Y.; Joris Van Loco; Stéphanie Fraselle; J-M Degroodt; D. Caroba Source: LWT- Food ...
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 ...
A modified sample preparation for acrylamide determination in cocoa and coffee products
Publication Type: Peer reviewed scientific article Authors: Arisseto Pavesi,A.; M.C. de Figueiredo Toledo; Govaert,Y.; Joris Van Loco; Stéphanie Fraselle; J-M Degroodt Source: Food analytical ...
Determination of acrylamide levels in selected foods in Brazil
Publication Type: Peer reviewed scientific article Authors: Arisseto Pavesi,A.; M.C. de Figueiredo Toledo; Govaert,Y.; Joris Van Loco; Stéphanie Fraselle; Weverbergh,E.; J-M Degroodt Source: Food ...
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 ...