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producing sugar

Zoekresultaten - 5 results

Optimization of the blanching process to reduce acrylamide in fried potatoes

Potato PROCESSES PRODUCTS reducing reducing sugar Reduction Response surface methodology study sugar Temperature time WATER Abstract: A central composite design was used to study the effect of blanching ...

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

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 ...

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 ...

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