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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 ...
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: Voedselchemie in Vlaanderen V. Trends in levensmiddelenanalyse, NA, Issue KVCV, NA (2005) Keywords: Acrylamide Frying ON Potato trend trends ...
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Demeulemeester,K.; Calus,A.; Ooghe,W.; Carlos Van Peteghem Source: 10th Symposium on Applied Biological Sciences, NA, Issue UGhent/KULeuven/VUB, NA (2004) Keywords: Acrylamide biological sciences Frying investigation ...